I never thought much of oatmeal cookies when I was growing up. I always preferred chocolate chip or some other kind of chocolate.
But lately, I have been craving oatmeal cookies. I suspect it’s because I’ve been reading about low-glycemic diets, and most of the books say that if you’re going to eat a cookie, oatmeal is the best choice.
I made a batch of cookies a week or so ago with dried cherries. I ate the first one when it was still hot from the over and burned my mouth. After that, I got a grip and limited myself to one a day. They were really good.
Oatmeal and cherry cookies
1 cup all-purpose flour
1/2 cup 7-grain or whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 sticks unsalted butter, softened
1 teaspoon vanilla
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
3 cups rolled oats
1 cup dried cherries
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Combine flour, salt, baking powder and cinnamon in a bowl. Set aside.
Beat the vanilla and butter until creamy. Add the sugars and beat again. Beat in the eggs, one at a time.
Gradually add the flour mixture. Fold in the oats and cherries.
Drop spoonfuls on the cookie sheets, leaving at least 2 inches in between. The cookies will spread. Bake for 20-25 minutes, turning cookie sheet halfway through.
Let the cookies cool completely before removing them from trays.