DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES
I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my "mistake" version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies.
Provided by Charmed
Categories Drop Cookies
Time 37m
Yield 36-48 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
- If the dried cherries are large, cut them in half.
- In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
- Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
- Add in the flour mixture, and beat at low speed until combined.
- At low speed, mix in the oats.
- Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
- Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
- Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
- Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
- You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).
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Malik Rafay
[email protected]These cookies are so easy to make and they're always a hit with my friends and family. I love that I can make them ahead of time and freeze them.
Ushara Amarasinghe
[email protected]I'm not a big fan of dried cherries, so I used raisins instead. The cookies still turned out great!
Hassan Tariq
[email protected]I made these cookies for a bake sale and they were a huge success! Everyone loved them.
MD SIFUL ISLAM
[email protected]These cookies were a disappointment. They were dry and crumbly, and the dried cherries were too tart. I won't be making them again.
Sophia Swope
[email protected]I followed the recipe exactly and the cookies turned out great! They're the perfect combination of chewy and crispy.
Sowpon Kumar
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I'll try them again with half the amount of sugar next time.
Ese Obukohwo
[email protected]I made these cookies for my family and they loved them! The cookies were soft and chewy, and the dried cherries and white chocolate added a nice touch of sweetness.
Title Examiner237
[email protected]These cookies are amazing! The dried cherries and white chocolate are a perfect combination. I'll definitely be making these again.
Shafqatullah Kalhoro
[email protected]I've made these cookies several times and they always turn out perfect. They're chewy, flavorful, and the perfect treat for any occasion.
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[email protected]These cookies were a hit at my holiday party! They're so easy to make and taste delicious. I especially love the combination of dried cherries and white chocolate.