Dark cherry oatmeal cherry cookies
It’s cookie time of the year! These dark chocolate cherry oatmeal cookies are so good. A little bit crispy and loaded with good stuff. The trick is to chill the dough in between baking batches. This slows the cookie from spreading on the baking sheet.
Adapted from the New York Times Cooking recipe, I’ve added tart dried cherries (because as my friend @ellenburgin says: the only place raisins belong is in a child’s lunchbox).
Cookie exchanges, here we come! So many cookies, so little time…
XO, km
THE DISH:
dark chocolate cherry oatmeal cookies | Yield: 2 1/2 dozen
THE STUFF:
3/4 cup AP flour
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 1/4 cup rolled oats
3/4 cup dark chocolate chips
1/2 cup tart dried cherries, roughly chopped
THE HOW-TO:
Heat oven to 350°F.
Whisk together: flour, baking soda, salt and cinnamon. Note: in the video I forgot to add the cinnamon to the flour so I mixed it into the butter. Turns out, it doesn’t really matter! Set this aside.
In large mixing bowl, stir together the butter and both sugars. Add the egg and stir until combined. Add cream and vanilla and stir until completely incorporated. Then stir in the oats, chocolate chips and cherries and mix just until combined.
Drop rounded tablespoons on a Silpat or parchment-lined baking sheet and bake until golden brown, about 10 minutes. Cool on a wire rack and devour!