Maraschino Cherry, White Chocolate and Oatmeal Cookies

From the kitchen of One Perfect Bite...Lest you lose more sleep, I'm here tonight to answer one of life's most vexing questions. What exactly are maraschino cherries? I know you're anxious, so we'll get right to the point. They are light colored sweet cherries that are bleached in a solution of calcium chloride and sulfur dioxide. When they turn yellow they are transferred from the bleach solution to vats of high fructose syrup and Red Dye #4, where they get sloshed and gradually become the vibrant red stemmed beauties you find in drinks and atop ice cream sundaes. I rarely have them in the house, but I had a visitor this week who had a request that demanded I use them. After our busy afternoon, I still had some remaining, and because I am frugal, I stuck the jar in the fridge with the intention of finding someway to use them. I found this recipe on the blog Yummy Addiction and decided these cookies would be a perfect way to finish the remaining cherries. Those of you who like sweet things will be thrilled with these. As I see it,  the oatmeal cancels out the butter, sugar and dye in the cherries and produces a  health food that has yet to be recognized. My feelings about the cherries aside, this is a really nice cookie that I know those of you who try will enjoy. Here is how they are made.


Cherry White Chocolate and Oatmeal Cookies...from the kitchen of One Perfect Bite courtesy of Yummy Addiction

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup chopped white chocolate or white chocolate chips
1/3 cup Maraschino cherries, well drained and sliced into quarters

Directions:
1) Preheat oven to 350 F degrees. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
2) Whisk flour, baking soda, cinnamon and salt together in a large bowl. Set aside.
3) Combine butter and both sugars in bowl of an electric mixer fitted wit a paddle attachment. Mix until light and fluffy, about 2-3 minutes. Add egg and vanilla, combine well.
4) Pour wet ingredients into dry ingredients and mix together with a rubber spatula or large spoon. Stir in the oats, sliced cherries, and white chocolate chips. Refrigerate dough for 30 minutes.
5) Roll dough into balls, about 3 level tablespoons of dough per ball, and place on prepared baking sheet, about 2-1/2 to 3 inches apart. Gently flatten dough balls with palm of your hand. Bake for 10-12 minutes or until cookies are set and golden brown around edges. Allow to cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely. Yield: 16 to 20 large cookies.

                    

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