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Oatmeal and Dried Cherry Cookies

  • yield: Makes about 4 dozen

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup dark-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 2 cups dried sour cherries

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.

  3. Step 3

    Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

Source
Martha Stewart Living Television, August 2003

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Reviews (17)

  • 17 Nov, 2010

    having a hard time locating dried sour cherries - have found many stores that carry dried 'tart' cherries.......are they the same? if not - are they interchangeable?

  • 10 Sep, 2010

    If you don't have a dehydrator you can dry anything in a slow oven somewhere around 200* or lower for a few hours. This will only dry things out not bake them.

  • 26 Jul, 2010

    It's not the brown sugar that makes cookies spread, it's the butter. If you use 1/2 cup butter-flavored Crisco in place of one of the sticks of butter, they will hardly spread at all. And they'll taste great too.

  • 26 Jul, 2010

    lavendarlady I agree and thanks for the tip..i almost passed these up.

  • 2 Sep, 2009

    These are also receptive to whole wheat flour (I do it all the time)....just add that instead of the unbleached or white flour...............we gotta start giving our kids (and ourselves) better, healthier foods!

  • 27 Jan, 2009

    I love this cookie also. The only tip I think will be helpful is to make sure you do not pack the brown sugar because that makes the cookies spread too much.

  • 27 Jan, 2009

    I love this cookie also. The only tip I think will be helpful is to make sure you do not pack the brown sugar because that makes the cookies spread too much.

  • 5 Nov, 2008

    This is a wonderful recipe! Just follow the directions and you will have a delicious cookie. Many of my friends love this, I have made them several times. Even my twin sister's friends request them! Just make sure that you watch them carefully when in the oven, they can burn easily. Enjoy!

  • 18 Sep, 2008

    I added mini chocolate chips to this recipe. They were the perfect touch for a chocolate lover!

  • 9 Aug, 2008

    Shopping tip: dried cherries at the grocery store near my house were $5 for 4 ounces, but I found them at Trader Joe's for MUCH a cheaper price, and they came in many varieties (sweet, sour, Bing, Ranier, etc).

  • 5 Jul, 2008

    the overal recipe was good, but the cookies turn out flatter than a pancake. i hurried and added 1/2 to 3/4 cup of flour after the first flat batch came out of the oven. the rest of the batch was awesome.

  • 20 May, 2008

    I love these cookies! The cherries I found had been sweetened, and expensive but worth it. This is the best new cookie recipe I've tried in years. I baked them on aluminum foil because I was out of parchment paper . Wouldn't change a thing but might try half cherries and half pecans. The cherries are s-o-o-o much better than raisins or craisins, and I know oatmeal cookies after 60 years of baking !

  • 14 May, 2008

    I'm glad I found this recipe - I am making "Albert Einstein Apple Oatmeal Cookies" for my nephew (I'm pasting a photo of Einstein to an oatmeal canister, you know, where the "old guy" usually is, and putting the cookies in the canister to mail) - I'll just substitute chopped up apple for the cherries...try and dry them out someway - I don't want to use dried apples, which I think I myself am allergic to. Any suggestions on how to avoid soggy cookies, if I add fresh apple?

  • 13 May, 2008

    Dried cranberries are also great.

  • 16 Apr, 2008

    These have an exceptionally delicious flavor. INext time I plan to use a little less cherries and maybe some walnuts instead, but if it changes the texture I'll continue to make them the original way. They went very fast in my house!

  • 31 Jan, 2008

    these are the BEST cookies. the dried cherries are expensive, but worth it. i tried using less butter to make it less fattening but they didn't turn out as well.

  • 15 Nov, 2007

    these turned out great! made them numerous times, omitted the cherries and used craisins and chocolate chips instead. it only takes about 12 minutes of baking...