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Chewy Cherry-Oatmeal Cookies

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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

Source: The Martha Stewart Show, January Winter 2007

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

  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. 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.

Reviews Add a comment

  • spritebud
    16 APR, 2015
    So I made these today because i felt like it, and had everything I needed. Trying them with the family tonight, but for now i wanted to point out that unless these cookies are the size of silver dollars there is no way this makes 4 dozen. I used a small scoop and got just over 2, maybe 2 1/2 dozen. Exact measurements used at all steps.
    Reply
  • kssy
    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.
    Reply
  • lolo_eve
    27 AUG, 2011
    These cookies were yummy, but not chewy like the recipe stated.
    Reply
  • bluellies
    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.
    Reply
  • Koeke
    10 JUL, 2009
    Does anyone know if these cookies can be kept in the freezer?
    Reply
  • missmarley
    30 MAR, 2009
    These turned out delicious! Moist and full of flavor.
    Reply
  • missmarley
    30 MAR, 2009
    These turned out delicious! Moist and full of flavor.
    Reply
  • VelinaS
    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.
    Reply
  • williaminoakland
    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
    Reply
  • DebbieVignola
    11 JAN, 2009
    Made these cookies last night and I must say they are really delicious. I will definitely make these again.
    Reply