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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In 'All Cakes Considered' by Melissa Gray; number of cookies is a guess Ingredients:
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
salt (a pinch) |
1 cup unsalted butter, at room temperature |
1 1/3 cups packed light brown sugar |
1/2 cup sugar |
2 large eggs |
1/4 cup milk |
1 teaspoon vanilla extract |
2 1/2 cups old fashioned oats |
1/2 cup dried cherries |
1/2 cup butterscotch chips |
Directions:
1. Position oven rack in center of oven; preheat oven to 350°; trim parchment paper to fit each of two baking sheets.
2. Dry whisk the flour, baking soda, cinnamon, and salt together; set aside.
3. With the mixer on medium speed, cream together the butter and sugars until light and fluffy.
4. Add the eggs, one at a time, and then the milk and vanilla extract, beating well.
5. On low speed, gradually add the flour mixture, beating well after each addition.
6. Slow the mixer down to low speed; add the oats and beat until just mixed.
7. Add the cherries and butterscotch chips, mixing until just incorporated.
8. Using a teaspoon, drop the cookie dough onto the prepared baking sheets so they are evenly spaced.
9. Bake the first sheet of cookies for about 10 minutes, until golden brown.
10. Transfer the cookies to a rack to cool and put the next batch in the oven.
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