Cherry Macadamia Oatmeal Cookies
 
Prep time
Cook time
Total time
 
There’s an abundance of flavors in this chewy oatmeal cookie. Chocolate chips, candied cherries and macadamia nuts combine with old fashioned oats for a flavorful cookie.
Recipe type: Dessert | Drop Cookies
Ingredients
Dough:
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1¼ cups firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 3½ cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup coarsely chopped macadamia nuts
  • ½ cup coarsely chopped candied cherries or maraschino cherries.
Instructions
Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter, brown sugar and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add milk and vanilla; beat until thoroughly mixed. Add flour mixture; stir until well mixed. Add oats, chocolate chips, nuts, and cherries; stir until mixed.
  3. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 8 to 10 minutes or until cookies are set. Remove from oven and let cookies cool on baking sheet two minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 6 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/cookie/cherry-macadamia-oatmeal-cookies/