Monday, November 7, 2011
Oatmeal Cookies with Cherries and Chocolate Chips
From the kitchen of One Perfect Bite...I just sent a batch of these cookies down the hill to the teens who are taste testers for some of the recipes I feature here. I owed them a treat. They really like this particular cookie, and I know from what their mother reports, that the cookies disappear if not kept under lock and key. I like that the boys like my cooking, but the Silver Fox keeps my ego in check. He points out the boys this age will eat anything that is not green or frozen solid and I must admit there's more than a modicum of truth in that. Their tastes are not yet discriminating and they are very easy to please. I suspect they like these cookies because they are man sized and packed with flavor. Years ago, my own children labeled treats such as these kitchen sink cookies because every thing but the sink went into their making. In truth, these are nothing more than oatmeal cookies with attitude. The original recipe came from Bon Appetit magazine and the cookies are a personal favorite of editor, Barbara Fairchild. They are very easy to make and while they lack finesse, they are delicious. Teens, younger children and the occasional errant adult love them. If you haven't yet tried them, I hope you'll give them a test tun. Here's the recipe.
Oatmeal Cookies with Cherries and Chocolate Chips...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine
1 cup unbleached all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1-1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup old-fashioned oats
1-1/2 cups semisweet chocolate chips
1 cup dried tart cherries
1/2 cup slivered almonds, toasted
1) Position 1 rack in center and 1 rack in top third of oven and preheat to 325 degrees F. Line 2 heavy large rimmed baking sheets with parchment paper. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Stir in oats, then chocolate chips, cherries, and almonds.
2) Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Reverse baking sheets, top to bottom and front to back, and continue to bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). Yield: 2 dozen cookies.
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