From So Sweet! Cookies, Cupcakes, Whoopie Pies, and More
Sur La Table, Andrews McMeel Publishing
This variation on the classic oatmeal cookie is crisp at the edges, soft in the center, and plump with dried sour cherries. The tart cherries are the ideal contrast to the sweetly comforting dough, but you can substitute raisins, dried cranberries, or any other moist dried fruit you like.
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats
3/4 cup dried sour cherries
Preheat the oven to 350°F and position an oven rack in the center of the oven. Line 2 baking sheets with parchment paper.
Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer and beat on medium speed until smooth and blended, about 2 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the egg and vanilla and blend well.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the butter mixture all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Scrape down the bowl.
Add the oats and cherries and blend on low just until combined. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
Using a small ice-cream scoop or a spoon, portion tablespoon-size mounds onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies 1 sheet at a time, rotating the sheet halfway through, for 13 to 16 minutes, until the cookies are golden brown at the edges and still a bit pale in the center. Transfer to a cooling rack and let the cookies cool completely.
Makes about 50 cookies
Variation: Cherry–Chocolate Chip Oatmeal Cookies Add 1/2 to 3/4 cup chocolate chips (or your favorite eating chocolate cut into 1/4-inch chunks) to the dough with the oats and dried cherries.Milk chocolate or white chocolate chips may be substituted for dark chocolate if you like, or use a combination of all three. Bake as directed.
KosherEye Notes: For a non dairy (parve) version, substitute non dairy margarine for the butter.
Recipes: Desserts, Cookies, Cherry Oatmeal, Dairy, Kosher