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Oatmeal and Dried Cherry Cookies

91
  • Yield: Makes about 4 dozen

Source: Martha Stewart Living Television, August 2003

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. 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. 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. 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.

Reviews Add a comment

  • Marshski
    23 JUL, 2015
    I made 6 cookies the with a 2 oz scoop as recommended in the recipe and realized I was not going to get 4 dozen cookies. I made the cookies a little smaller and barely got 2 dozen. I would also cut back on the sugar to get more cookie flavor!!
    Reply
  • CJinNJ
    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?
    Reply
  • joyously
    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.
    Reply
  • AnneN
    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.
    Reply
  • pamperedscrapper
    26 JUL, 2010
    lavendarlady I agree and thanks for the tip..i almost passed these up.
    Reply
  • LavendarLady
    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!
    Reply
  • bsealy
    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.
    Reply
  • bsealy
    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.
    Reply
  • Lemons2005
    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!
    Reply
  • CarolineL
    18 SEP, 2008
    I added mini chocolate chips to this recipe. They were the perfect touch for a chocolate lover!
    Reply