oatmeal cookies with dried-cherries
Here is a little sweet something to pack in a lunch-box, or place on an outstretched hand, or put on a plate beside steamy hot cocoa or a glass of cold milk; after school or after dinner; on a hike, or in your favorite chair with a good book and a cup of tea; it travels well to soccer games when it’s your turn to treat, or to the home of a friend in need of your cheer. This is a GOOD little cookie! – crispy around the edges, moist and chewy on the inside, with bursts of slightly tart cherries and vanilla warmth that lingers. (Not that you’d eat a cookie for this reason, but…besides the whole grain oatmeal packed in this cookie, there’s flaxseed meal which adds healthy fiber and essential omega-3 fatty acids to your diet, and actually replaces some of the butter that a cookie recipe would normally call for. I’ve replaced a bit more of the butter with canola oil, another source of omega-3.) For anyone counting the reasons to make and eat and share this cookie, we have more than a handful already…
Oatmeal Cookies with Dried-Cherries
- 3/4 cup (1½ sticks) butter, at room temperature
- 2 Tablespoons canola oil
- 2 cups light brown sugar
- 1¼ teaspoons pure vanilla extract
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 1/3 cup flaxseed meal (ground flaxseeds)
- 1½ cups of dried cherries (approx. 9 ounces)
Preheat your oven to 350°F. Lightly butter 2 baking sheets, or use a non-stick cookie sheet or silpat.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Stir in the flaxseed meal and oats. In another large bowl (or using your stand mixer) cream together the butter and the brown sugar until light and creamy smooth. Add canola oil and mix. Add eggs, one at a time, making sure that each is fully incorporated into the mixture before continuing. With your mixer now on low speed, add one-half of the flour and oats mixture, beating well to combine. Add the second half and mix well. (The dough will be rather stiff.) Stir in the dried cherries until evenly distributed.
Drop the dough in mounds, 2-tablespoons each, onto the cookie sheet. Space about 2 to 3 inches apart. Flatten the mounds to promote crispiness. (Cookies will measure about 2½- to 3-inches across.)
Bake the cookies for 5 minutes, then rotate the cookie sheet 180 degrees to ensure even baking and cook for another 4 minutes. Take a peek. This cookie is best when the outside edges are lightly browned and the inside is still just slightly underdone. In my oven, 9 minutes is just right for this size cookie, but some ovens may require another minute. When done, remove from oven and allow the cookies to remain on the baking sheet for another 2 minutes. Using a spatula, transfer the cookies to a wire rack to finish cooling.
Serve still warm or at room temperature. Store covered (airtight is best) for three or four days – or place in a zipping plastic bag and store in the freezer until needed.