Friday, June 10, 2016

Chunky Chocolate-Cherry Oatmeal Cookies

From the kitchen of One Perfect Bite...I was cleaning the pantry today and found a cache of dried cherries left from my holiday baking. I'm getting the house ready for weekend guests, so, while I wanted to use them up, I didn't want to add an involved recipe to my to-do list. I remembered seeing a recipe for oatmeal cookies in an for parchment paper last month. The recipe was dirt simple and cookies, surprise, surprise, never seem to go to waste around here. As soon as I finished the pantry, I made and froze half the dough to bake off when our guests arrived. That left half the dough for the Silver Fox and I. I shaped and baked the dough tonight and can report that oatmeal cookie lovers have yet another recipe to try. These cookies have crisp edges and soft chewy centers. They are large and tastefully stuffed with add-ins. I used cherries, chocolate chips and walnuts, but in cookies of this type, you're not limited to what is in the ingredient list. Any dried fruit or nut can be used, but I'd keep the add-ins to a cup or less. If you enjoy oatmeal cookies do give this simple recipe a try. Here is how the cookies are made.

Chunky Chocolate-Cherry Oatmeal Cookies...from the kitchen of One Perfect Bite courtesy of If You Care Parchment Paper

1 stick butter, melted
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 large egg, room temperature
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1-1/2 cups old fashioned oats
1/4 cup dried cherries
1/4 cup semisweet chocolate chips
1/4 cup walnuts

1) Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
2) Cream butter and both sugars together in a mixing bowl. Add eggs and vanilla and beat just until smooth.
3) Whisk flour, baking soda, salt and cinnamon together in another bowl. Slowly add to butter mixture alternating with oats until thoroughly incorporated.
4) Stir in cherries, chocolate chips and walnuts until just combined.
5) Using hands, measure out 5-ounces mounds of dough for each cookie, spacing them out evenly on the parchment. Flatten slightly.
6) Bake for 20 to 25 minutes until golden brown. Allow cookies to cool before removing from pan. Yield: 12 cookies.

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