Dried Cherry and White Chocolate Oatmeal Cookies |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 8 |
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I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my mistake version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1 cup unsalted butter, softened |
1 cup granulated sugar |
1/2 cup light brown sugar |
2 large eggs |
2 teaspoons vanilla |
2 cups quick-cooking oats (not instant) |
2 cups dried cherries |
1 cup white chocolate chips |
1 cup chopped walnuts (optional) |
Directions:
1. 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.
2. If the dried cherries are large, cut them in half.
3. In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
4. 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.
5. Add in the flour mixture, and beat at low speed until combined.
6. At low speed, mix in the oats.
7. Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
8. Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
9. 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.
10. Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
11. 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.).
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