Oatmeal Cherry Cookies

cherriesFor the last few weeks I have been on a bit of a cookie kick. I already have most of the stock ingredients like sugar, flour, baking soda, and the like laying around, so I have been doing a bit of experimenting. The recipe that follows was me trying to balance my desire to be healthy with my sweet tooth but the sugar and butter in these cookies aren’t exactly healthy. They’re still delicious though! (No surprises there…)

Anyway this recipe is inspired by the classic oatmeal raisin cookies that my aunt used to bake, though I used dried cherries instead of regular raisins and added in walnuts to give it some more nutritional value and extra crunch. If you don’t like walnuts then just omit them. This recipe yields 3 to 4 dozen cookies.

Ingredients

  • 3/4 C. brown sugar
  • 3/4 C. white sugar
  • 2 large eggs
  • 3/4 C. unsalted butter
  • 2 t. milk
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1 t. salt
  • 1 t. vanilla extract
  • 3 C. rolled oats
  • 1 C. all-purpose flour
  • 1 C. dried cherries
  • 1 C. walnuts, chopped

Instructions

1. . Preheat oven to 350°F.

2. In a large bowl, beat brown sugar, white sugar, and butter until creamy. Add eggs one at a time, mixing well after each addition.

3. Mix milk, baking powder, baking soda, cinnamon, salt, and vanilla into egg mixture. Beat for one minute then add flour and mix until absorbed. Add oats one cup at a time, mixing well in between. Fold in dried cherries and walnuts until evenly distributed.

4. Refrigerate dough for two hours. This step is optional but makes the dough easier to work with and produces more uniform cookies.

5. Drop tablespoonfuls of dough 2″ apart on ungreased cookie sheets. Bake for  13-15 minutes or until tops of cookies are lightly browned. Allow cookies to cool on sheets for 5 minutes before removing to cooling rack. Allow cookies to cool to room temperature before storing in airtight containers.

A tip for if you want uniform cookies and more malleable dough: refrigerate dough for at least two hours before trying to work with it. I did the first half of the batch one night, refrigerated the remaining dough, and did the other half the next day. The cookies from day two turned out much better than the first batch, so refrigerating the dough is the secret.