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.
The Martha Stewart Show, January Winter 2007
Yield Makes about 4 dozen
- 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
- Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
- 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.
- 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.
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