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Matt's favorite cookies are Oatmeal Raisin, so I decided to switch it up and make Oatmeal Cherry cookies. These are chock full of fruit and nuts, but adjust the quantities depending on your preference.
*The best thing about these cookies is that you can pre-form the cookie dough and freeze the unbaked cookies, then bake as many as you need at a time!
Chewy Cherry Oatmeal Cookies
adapted from Smitten Kitchen
makes about 1 dozen large cookies
Ingredients
1 stick (1/2 cup) butter, soft
2/3 c. light brown sugar, packed
1 egg
1/2 t. vanilla extract
3/4 c. ap flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt
1 1/2 c. old-fashioned oats
3/4 c. dried cherries (or other dried fruit)
1/2 c. walnuts, chopped
Directions
Preheat the oven to 350 deg. Cream the butter, brown sugar, egg and vanilla in a mixer. In a separate bowl, whisk the dry ingredients: flour, baking soda, cinnamon and salt. Add the dry ingredients to the creamed butter/sugar mixture. Stir in the mixer on low, until combined. Add the oats, cherries and walnuts, fold into the mixture until evenly dispersed.
At this point, you should refrigerate the cookie dough. After 30 minutes, take the dough out and pre-scoop depending on when you'd like to bake the cookies. I like BIG cookies, so I use a standard ice cream scoop. They can be scooped and baked immediately. Or they can be scooped and put back in the fridge and kept up to a few hours until you bake them off. Or you can scoop and roll the dough into balls, place in a freezer Ziploc and freeze until desired! So many choices...
To bake, line a baking sheet with parchment paper and place the cookies 2" apart. Bake at 350 for 10-15 minutes, baking times will vary depending on the temperature of the cookie shapes.
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