Chewy Cherry-Oatmeal Cookies

Name: Chewy Cherry-Oatmeal Cookies
Ingredients: 1.25 cups all-purpose flour; 1.5 teaspoons ground cinnamon; 1 teaspoon baking soda; 0.25 teaspoon freshly grated nutmeg; 0.5 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative); 1 cup packed light-brown sugar; 0.25 cup honey; 2 large eggs; 1.5 teaspoons pure vanilla extract; 3 cups Quaker Old-Fashioned Rolled Oats; 1 cup dried cherries

3.2

(83)

25 Reviews

By

Martha Stewart Editors

Updated on February 28, 2013

Yield:

4 dozen

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.

Ingredients

1 ¼ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
1 cup packed light-brown sugar
¼ cup honey
2 large eggs
1 ½ teaspoons pure vanilla extract
3 cups Quaker Old-Fashioned Rolled Oats
1 cup dried cherries

Directions

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.