These are my favorite cookies.
They’re good for lunch-packing, snack-time and Helen’s Zass.
Okay, maybe they’re not so good for Helen’s Zass.
But they are delicious.
Anyway, dark chocolate, dried cherries and oatmeal all in a cookie made of my favorites. The kids love them, I love them and I hope you love them too.
2 sticks butter, room temperature
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
1 3/4 cup all purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 cups oatmeal
1 cup dried cherries
2 cups dark chocolate chunks and/or semi-sweet chocolate chips
Preheat oven to 350° F.
Using beaters or a mixer, cream the butter and sugar together in a bowl until it’s light and fluffy. Add the eggs and vanilla and keep blending until it’s one harmonious mass. Turn off the beaters.
In a big bowl, put the flour, cinnamon, baking powder, salt and oatmeal. Stir until blended through.
Turn the beaters/mixer to low and add the flour/oatmeal mixture slowly to the batter until barely blended. Or use a big wooden spoon, your choice.
Remove the bowl from the mixer, and stir through the chocolate chunks and dried cherries until mixed all the way through.
Put a spoonful or a scoopful of cookies on a baking sheet in the manner that one does. Wet your fingers and flatten the scoop a little bit. Leave enough space between them to flatten out a little, but I end up putting 12 cookies at a time on each baking sheet.
I like to use this scoop — it’s something I used a gift certificate for — and initially thought would be a silly purchase. Since we use it for a small ice cream scoop AND a cookie scoop AND a muffin scoop, I’ve more than gotten my money’s worth out of it. You might too.
In my oven, I needed to bake each sheet for 12 minutes, turning the pans from front to back 6 minutes in. Your oven may vary.
I hope these cookies make you as happy as they make me.
(And the rest of our silly, silly family.)