Chocolate Cherry Oatmeal Cookies
Moist and chewy, chocolate and cherries make these cookies sinfully
rich. Make the cookie dough ahead of time, freeze it and then bake
anytime for that fresh-out-of- the-oven taste
3/4 cup all-purpose flour
2 Tbsp unsweetened cocoa
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
3/4 cup butter, at room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large egg(s)
2 1/2 cup uncooked oatmeal
1/2 cup dried cherries
Preheat oven to 350ºF. Combine flour, cocoa, baking soda, cinnamon,
nutmeg and salt together in a small bowl; set aside. Place room
temperature butter into bowl of a mixer and mix with a paddle
attachment until smooth, or beat with an electric mixer.
Slowly pour granulated sugar in an even stream into butter and mix on
high speed until fluffy, about 3 minutes. Pour in brown sugar, mix
until incorporated and then scrape mixture down from sides of bowl.
Slowly beat in each egg one at a time until incorporated. Slowly beat
in flour mixture until incorporated.
Scrape mixture down from sides of bowl and stir in oatmeal and then
dried cherries. (Note: Freeze dough at this point or continue to step
6 for baking.)
Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan
lined with parchment paper or a silicon baking mat about 1 1/2 inches
apart. Bake for 10 to 12 minutes, until edges are set. Cool
completely.
Either serve cookies or stack between sheets of waxed paper in an air-
tight container and freeze for up to two weeks before serving.
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