Dark Chocolate Cherry Oatmeal Cookies Recipes

DARK CHOCOLATE CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• Cream butter and sugars until smooth. Stir in egg and vanilla.
• Mix together flour, cinnamon, baking soda and salt.
• Mix into creamed mixture until combined. Stir in oats, then cherries and chocolate chips.
• Using a tablespoon, drop batter on parchment lined baking sheets. Flatten cookies slightly.
• Bake about 13 minutes.
• Cool cookies on wire rack.

DARK CHOCOLATE CHERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F and prepare two cookie sheets by lining them with parchment.
• In a large bowl, whisk the flour, granulated sugar, brown sugar, cardamom, baking soda, and salt together.
• Stir in the beaten egg, melted butter, milk and rolled oats.
• Mix in chocolate chips.
• Fold in cherries, but do not overmix.
• Arrange by tablespoonfuls on prepared cookie sheets about 1 1/2 inches apart as they will spread as they bake.
• Bake until edges are just slightly golden, about 10-12 minutes.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
• Preheat oven to 350 degrees.
• Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
• Whisk flour, baking powder, baking soda and salt in medium bowl.
• In second medium bowl, stir together, oats, pecans, cherries and chocolate.
• In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions; about 1/4 cup each.
• Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
• Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.