It’s cookie season! Yay, to that—so, starting now until Christmas I will be sharing a cookie a week. To kick things off, I made you guys some oatmeal cookies pumped full of dried sour cherries and chopped chocolate. In between that you’ll find, toasted almonds, pecans, some coconut – and a lot of vanilla extract. It’s almost a dump cookie, by that I mean I threw in what I had to clean-up.
If you bake as much as I do, you always have all these bags with just a few ounces of this or that. Admittedly, sometimes. . . I will clean out my pantry and throw away these almost-emptied bags. I know it’s awful and wasteful, but for my peace of mind, I just have to. Have to. Please tell me I’m not the only one that does this.
I can’t stand the nuisance of having so little of something taking up space in my pantry—multiply that by 5, 10 or 20, depending on the season, and you’ll see that amounts to a lot of baggies stacked on top of one another to create a mountain of messiness.
See what I mean—madness. And anyone who knows me knows I don’t need any more of that.
Now that we’ve established I’m a wasteful person, let’s just skip to why you should make these cookies: (1) awesome flavor profile (2) and my favorite . . . these have the perfect cookie texture—chewy center with a crisp edge.
No more reasons needed.
Sour Cherry and Chocolate Chip Oatmeal Cookies
Yield: 4 dozen (2 inch cookies)
- 1 cup granulated sugar
- 1/2 cup + 2 tablespoons lightly packed brown sugar (4 oz.)
- 2 1/2 cups rolled oats (8 oz.)
- 2 cups chopped dark chocolate (9.5 0z)
- 3/4 cup dried sour cherries
- 3/4 cup slivered almonds, toasted
- 1/2 cup chopped pecans, toasted
- 1/3 cup shredded sweetened coconut
- 1 cup unsalted butter, melted and cooled
- 1 large egg + 1 largeegg yolk
- 2 tablespoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
Preparation: Heat oven to 350 degrees F. Line 4 bake sheets with parchment paper
In a bowl, combine and whisk both sugar until well blended. Add in rolled oats, chocolate, cherries, almonds, pecans, coconut and whisk to combine. In a separate bowl, whisk butter, eggs and vanilla until well combined. Pour butter mixture into sugar and stir until well combined. In a third bowl, sift flour, cinnamon and baking soda. Combine flour mixture into the other ingredients and stir to combine.
Form 1 inch dough balls and place a dozen on each bake sheet. Bake in the center of the oven, one bake sheet at a time for 9-11 minutes or until bottoms are a golden brown. Remove from oven and transfer to a wire rack and cool.