This is a terrific go-to oatmeal cookie: slightly crunchy on the edges
and chewy in the center, each cookie is filled with dried cherries,
toasted walnuts, chocolate chunks and plenty of oats. For a little extra
flavor I toasted the oats in a skillet with a little butter until brown
and fragrant. These cookies are easy to make, the only important thing
to remember is not to overbake or they will be hard instead of chewy.
Here is how you can make your own:
The entire recipe for these cookies can be found here. Start by preheating the oven to 350 and lining a baking sheet with parchment paper or a silpat. Set aside.
If you want to toast your oatmeal
like I did, place a small pat of butter in a skillet over medium heat
until melted. Pour in the dried oats and stir into the butter. Continue
to cook until the oats are lightly browned and fragrant. Set aside to
cool.
Whisk together flour, baking powder, baking soda and salt.
Set aside. In a second bowl toss together the oatmeal, nuts (I used
toasted walnuts), chopped dried cherries and chopped chocolate. Set
aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar until smooth. Add the egg and vanilla beating until thoroughly incorporated. Add the flour mixture and mix until just combined. Add the oat/nut mixture and mix until just combined, don't overmix. Give the dough a final stir with a rubber spatula. Using an ice cream scoop, scoop out rounds of dough and space about 2 inches apart on baking sheet. Gently press each dough ball to 1 inch thickness.
Bake for around 12 minutes then rotate pan. Will
probably need an extra 8 to 10 minutes until done. Check to make sure
the edges look brown but the tops still look wet. Do not overbake or
cookies will be hard. Cool cookies on a wire rack. If you store the cookies they will lose their crunchy edges and become completely chewy!
The entire recipe for these cookies can be found here. Start by preheating the oven to 350 and lining a baking sheet with parchment paper or a silpat. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar until smooth. Add the egg and vanilla beating until thoroughly incorporated. Add the flour mixture and mix until just combined. Add the oat/nut mixture and mix until just combined, don't overmix. Give the dough a final stir with a rubber spatula. Using an ice cream scoop, scoop out rounds of dough and space about 2 inches apart on baking sheet. Gently press each dough ball to 1 inch thickness.
[this is good] Great job!
Posted by: Mary Dawson | 05/14/2010 at 07:23 PM
Thank You Scooter Kitty!
Posted by: anna | 05/14/2010 at 01:03 PM
[this is good] i love the pictures you take of all your baked goodies :) so pretty and delicious!
Posted by: Scooter Kitty | 05/14/2010 at 12:58 PM