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Chewy Cherry-Oatmeal Cookies

Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.

  • yield: Makes about 4 dozen

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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
  • 1 cup packed light-brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups Quaker Old-Fashioned Rolled Oats
  • 1 cup dried cherries

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.

  2. Step 2

    In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.

  3. Step 3

    Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

Source
The Martha Stewart Show, January Winter 2007

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Reviews (28)

  • 8 Mar, 2013

    Deadly simple, and fantastic results. I added equal parts dried blueberries, cherries, and white chocolate chips, but next time I may omit the cherries altogether. Be careful how you store these; cookies left on the counter overnight will become crunchy, but after 3 days in the mail, cookies bagged in plastic zip-locs will retain their chewiosity.

  • 27 Aug, 2011

    These cookies were yummy, but not chewy like the recipe stated.

  • 18 Jul, 2010

    These were pretty tasty, like cake cookies. I did use quick cooking oats instead of old fashioned (and added some chocolate chips and slivered almonds), as well as half butter half apple butter.

  • 10 Jul, 2009

    Does anyone know if these cookies can be kept in the freezer?

  • 30 Mar, 2009

    These turned out delicious! Moist and full of flavor.

  • 30 Mar, 2009

    These turned out delicious! Moist and full of flavor.

  • 1 Mar, 2009

    Just made these cookies with the apple butter (sugar free), instead of real butter. The apple butter made them very moist and chewy. The dough was more a batter. I call cookies like these a cake cookie. They are very tasty, will be great with coffee in the morning.

  • 28 Feb, 2009

    OMG!! Just this minute finished baking a batch of these awesome cookies - followed the recipe and instructions to the letter, and they are superb! Turned out perfectly

  • 11 Jan, 2009

    Made these cookies last night and I must say they are really delicious. I will definitely make these again.

  • 10 Jan, 2009

    I just made these and they are delicious. The cinnamon and nutmet are wonderful with the cherries and oatmeal. I would hghly recommend.

  • 9 Jan, 2009

    Adding about 1/2 C chopped walnuts sounds yummy, no problem! I've not had any burning issues with parchment and like to get full sheets from Smart

  • 9 Jan, 2009

    I can't wait to try this recipe. Wondering if I could add chopped walnuts.

  • 9 Jan, 2009

    I HAVE A GREAT TIP TO SAVE MONEY ON THIS RECIPE: Since dried cherries are VERY expensive. I use cherry flavored "Craisins" (they also come orange flavored). They taste just like cherries and you get the benefits of cranberry too, PLUS they are soooo much cheaper than real dried cherries (which cost a fortune)!!

  • 9 Jan, 2009

    I have never had trouble with Reynolds Parchment in my Maytag oven. I even reuse the parchment 2 or 3 times after wiping it off and letting it dry thoroughly. It sure does save cleaning baked on crumbs.

  • 9 Jan, 2009

    Re:parchment paper. Cook's Illustrated tested parchment and found that Reynolds and Regency (available in Whole Foods) withstood 425 degrees; Regency was the best. Wilton, Homelife, and Beyond Gourmet were fine below 400 degrees, so test your oven temperature. (See Jan/Feb 2009 issue)

  • 5 Dec, 2008

    GREAT TIP hockeymom1955 !! I will try that with the parchment paper.
    I HAVE A GREAT TIP TO SAVE MONEY ON THIS RECIPE: Since dried cherries are VERY expensive. I use cherry flavored "Craisins". They taste just like cherries and you get the benefits of cranberry too, PLUS they are much cheaper than real dried cherries!!

  • 18 Sep, 2008

    As to parchment paper burning, I ALWAYS crumple it under running water then gently squeeze out the excess water, then flatten it on the pan. I have never had problems with burning even at high temp.

  • 20 Jul, 2008

    Champagne,
    Oddly enough, I found this recipe with nutritional information on RecipeZaar. Here is a link: http://www.recipezaar.com/291859

  • 10 Jul, 2008

    Oh Please,,,, these are cookies, eat one if you are worried. Its not steamed broccoli.

  • 7 Jul, 2008

    Lovely recipe, but where can I find the nutritional information for this recipe? I notice all recipes lack the nutritional info!! Why is that?

  • 24 Mar, 2008

    I would like to see the nutritional info at the end of Martha's recipes. Calories, sodium, sugars, etc. etc. etc.

  • 19 Feb, 2008

    OH SO GOOD! NEVER THOUGHT I WOULD LIKE OATMEAL COOKIES, BUT BOY WAS I WRONG. ABSOLUTELY DELICIOUS

  • 20 Dec, 2007

    Just use a Silpat and skip the parchment paper.

  • 20 Dec, 2007

    Just use a Silpat and skip the parchment paper.

  • 10 Dec, 2007

    CHECK YOUR OVEN TEMPERATURE IT MAY BE HOTTER THAN YOU THINK!
    PARCHMENT PAPER: WE GOT CHEEP AND IT BURNED AT ANY TEMPERATURE, NOW BUY RENYOLDS AND ITS GREAT, SAYS WONT BURN UP TO 425 DEGREES AND THATS TRUE. WE HAVE EVEN USED IT ON THE PIZZA STONE UNDER PIZZA AND NO BURN!!

  • 9 Dec, 2007

    This recipe turned out to be everyones favorite for flavor. I baked them on a non-stick pan. I like less honey and more brown sugar so substituted 1/4 cup. They were a bit fragile. They wanted to collapse on each other in storeage. I think a little more flour would work, but I have been asked for the recipe many times, so consider them a success.

  • 2 Dec, 2007

    The cookies burned on the bottom and I had to move my rack up to the very top. Perhaps adding more flour would help, but with so many other great recipes out there I won't bother with this one again.

  • 2 Dec, 2007

    The taste of these cookies was great, but they turn out flat like pancakes and the parchment paper made my oven smoky. I took off the parchment and sprayed the baking sheets. Then if I added 1/4 cup more of flour, they turned out great. Otherwise, flat and crispy!