Oatmeal And Dried Cherry Cookies Recipes

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
• If the dried cherries are large, cut them in half.
• In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
• Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
• Add in the flour mixture, and beat at low speed until combined.
• At low speed, mix in the oats.
• Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
• Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
• Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
• Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
• You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).

TOFFEE OATMEAL DRIED CHERRY COOKIES

Steps:

• Heat oven to 350 degrees. Sift together flour and baking soda and set aside. Cream butter and sugars until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed. Add vanilla extract. Add flour mixture a bit at a time until well combined. Add oatmeal, cherries, chocolate and toffee pieces. Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4 inch pieces. Bake on parchment- lined baking sheet until golden brown 8-10 minutes. Remove from oven, and transfer to baking rack to cool.

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.