This cookie starts with a basic Oatmeal cookie recipe (I use the one from Quaker Old-Fashioned Oats). I’ve been making them with farm fresh eggs and real butter. They never last very long around our house, especially when it’s cold and blustery outside. Made a batch this weekend, with good intentions of sending some to our daughter Lexi, a sophomore in college. You know what they say about good intentions. By Monday, I would’ve been shipping a box of crumbs. Sorry Lex
1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup dried tart cherries (King Orchards’ of course!)
1/2 bag Chocolate Chips – (I like using white chocolate for these… I love the white chocolate/cherry combination. My hubby likes the semi-sweet chocolate. Either way, it’s all good.)
Heat oven to 350 F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, cherries and chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely (or test while still warm – it’s what we do!). Store tightly covered.