Oatmeal Cherry Walnut 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.

OATMEAL CHERRY WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixer bowl, combine the white sugar, brown sugar and shortening. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined.
• Mix in the milk, baking soda, baking powder, salt, cinnamon and vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly.
• Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling racks. Let cookies cool to room temperature than place in airtight containers for storage.

CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together flour, baking soda and salt.
• In a separate bowl, cream together shortening, butter or margarine, sugar, eggs, cherry juice and vanilla. Stir in flour mixture and mix well.
• Blend in oatmeal, chopped cherries and chopped nuts. Mix well.
• Roll into balls the size of walnuts and slightly mash down. Bake to a golden brown, 8 - 10 minutes.

CHEWY OATMEAL WALNUT COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat.
• Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside.
• In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts.
• Drop 2 tablespoons of dough for on the prepared cookie sheets.
• Bake the cookies for 12 to 14 minutes or until they are browned around the edges.
• Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes.
• Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid. Notes: Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping off your cookies.

CHERRY WALNUT COOKIES

Steps:

• In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• Then add flour and salt; stir until blended.
• Stir in cherries and walnuts.
• Divide dough into thirds; shape each into 10" (25 cm) long log.
• Wrap and chill until firm, at least 3 hours.
• Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
• Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
• These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
• Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
• Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
• These are really delicious cookies, well worth the time it takes to make them!
• Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
• Note: chill time of 3 hours is not included in prep time.

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

OATMEAL,DRIED CHERRY,WALNUT COOKIES

Steps:

• Beat together shortening through orange zest(first7 ingredients).In separate bowl,whisk flour,soda salt and cinnamon.Add dry ingredients to creamed ingredients, then add oats,walnuts,and cherries. Scoop by heaping tablespoon onto an ungreased cookie sheet, lined with parchment, about 2" apart and bake @375 oven for 13 to 15 minutes.

CHERRY VANILLA OATMEAL

Steps:

• Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.