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
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
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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