Oatmeal-Cherry Cookies

These buttery oatmeal cookies are made with sour cherries in syrup—a juicy, sweet-tart alternative to the usual raisins. You can use Amarena cherries or, for a more grown-up indulgence, brandied cherries.

Oatmeal-Cherry Cookies

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Dozen


Ingredients

  • ¾

    cup all-purpose flour

  • ½

    cup whole-wheat flour

  • ½

    teaspoon baking soda

  • ½

    teaspoon kosher salt

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon freshly ground nutmeg

  • 2

    sticks unsalted butter, softened

  • 1

    cup granulated sugar

  • ½

    cup lightly packed brown sugar

  • 2

    large eggs

  • 2

    teaspoons pure vanilla extract

  • 2

    cups old-fashioned rolled oats

  • 1

    cup Amarena or brandied sour cherries in syrup, drained

  • 1

    tablespoons turbinado sugar

Directions

Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flours with the baking soda, salt, cinnamon and nutmeg. In a large bowl, using an electric mixer, beat the butter with the granulated and brown sugars at medium-high speed until light and fluffy, about 5 minutes. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and beat at low speed until combined. Add the oats and cherries and beat until the cherries are slightly mashed and evenly distributed. Using a 2 1/4-inch scoop, drop balls of dough onto the baking sheets, spacing them evenly. Sprinkle the tops with the turbinado sugar. Bake for 18 minutes, shifting the sheets from top to bottom and front to back halfway through, until dark golden brown. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely. MAKE AHEAD The cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 1 month.


Nutrition

Facebook Conversations