Can you believe it? Believe what you say...why that this is my fiftieth post of course! Well I can't believe it and boy do I have some cookies for you! Cookies are probably my favorite thing to bake and they are one of my favorite sweets to eat. Usually I like my cookies mega chewy, but occasionally I go for a cakey cookie.
These are not cakey at all, so if you are a cakey cookie fan, then hit that little 'X' in the corner and come back in a few days for my next post! These cookies are all chew, no cake and taste best after "marinating" for two days after baking in an adorable cookie jar! I may or may not have eaten five of these a day, they were just so delicious! To be honest when I first tasted them, I did not really like them, but after two days in the cookie jar, my oh my these climbed near the top of my favorite cookie list! Patience is a virtue my friends, and the wait is totally worth it!
Oatmeal Cherry Chocolate Chip Cookies
Click Here for Printable Recipe
1 and 1/2 Cups all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1 cup Unsalted butter, softened
1 cup Packed light brown sugar
2 Large eggs
2 Teaspoons vanilla extract
3 Cups old fashioned oats
1 and 1/2 Cups semi-sweet mini chocolate chips
3/4 Cup dried cherries
1. Preheat oven to 350 degrees F, and line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set this aside.
3. With an electric mixer on medium, cream together the butter and both sugars for 3 to 5 minutes, until light and fluffy. On low speed, mix in the eggs one at a time, scraping down the bowl as necessary. Then mix in the vanilla extract.
4. In a few additions, mix in the flour mixture with the mixer on very low speed. Then stir in the oats, chocolate chips and cherries.
5. Scoop the dough using a small cookie dough scoop, roll into balls, then place on baking sheets, leaving adequate space between them. Using the palm of your hand, gently flatten the dough.
6. Bake the cookies for 6 minutes then rotate baking sheets and bake for an additional 5 to 6 minutes, or until the edges are golden brown, while the middles are still pale. Cool the cookies for 2 minutes on baking sheet, then cool on wire rack for 30 minutes. Store in an airtight for 5 days.
Recipe Adapted from Brown Eyed Baker