Cherry Oatmeal Cookies
Dried sweet cherries are found in most grocery stores, also sometimes in the bulk section. The cherries are a little sticky when chopped, but a little flour mixed in with the cherries keeps them from sticking together when added to the dough.
Recipe type: Dessert | Drop Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 4 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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Help: Cookie Hints and Tips
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,
accurate, 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.Ingredients
Dough:
- ¾ cup dried sweet cherries, coarsely chopped
- 1 tablespoon all-purpose flour
- ½ cup unsalted butter, room temperature
- ½ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1 tablespoon milk (preferably whole milk)
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups old-fashioned oats
Instructions
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
- Chop the cherries; sprinkle the coarsely chopped cherries with 1 tablespoon flour to keep the cherries from sticking together. Set aside. Tip: Sprinkle with the 1 tablespoon flour before chopping to help cut down on the stickiness.
- 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 egg, vanilla extract, almond extract, and milk; beat until thoroughly mixed. Add flour, baking soda, salt, cinnamon, and nutmeg; stir until mixed. Add oats and cherries; stir to mix.
- Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 13 minutes or until cookies are set and very lightly browned. 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.