Please welcome Carly to 3 Boys and a Dog as she shares a yummy sounding oatmeal cherry cookies recipe. I have not made it yet, but man it sounds GREAT! ~Kelli
As someone with a serious baking addiction, I know how dangerous it can be to whip up desserts all day long and have to stare at them until other people come along. Often, portions of the dessert end up mysteriously disappearing throughout the day until the evening, when the homecoming troop complains about the picked-over offerings.
That’s why I like cookie recipes—they’re easy to make, and they can be shut away and put out of sight so that I can focus on other things and go retrieve one when I really want a special treat. These Oatmeal Cherry cookies are a quick, delicious dessert that’s made with whole grains, but you’d never know it. The oats add texture to the finished treats, which are surprisingly light, and the wheat flour is virtually undetectable. The Oatmeal Cherry cookies are modified from a recipe available at Cooking Light,” where they won first place in the magazine’s “Desserts” contest category.
- 3 T. all-purpose flour
- 1/2 c. white whole-wheat flour or whole-wheat pastry flour
- 1 1/2 c. rolled oats (not quick-cooking)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 T. unsalted butter (3/4 stick)
- 3/4 c. packed brown sugar
- 1/2 c. dried cherries
- 1/2 c. dried cranberries
- 1 tsp. vanilla extract
- 1 egg, lightly beaten
- 3 oz. very dark chocolate, chopped
- 3/4 c. chocolate chips
- 1/4 c. turbinado sugar
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the flours with the oats, baking soda, and salt. Stir briefly with a whisk.
In a saucepan over low heat, melt the butter. When it’s melted, take it off the heat and stir in the brown sugar. Add the sugar and butter to the oat mixture, and stir with a spatula or wooden spoon until well combined.
Stir in the egg and vanilla, and then fold in the dried cherries, dried cranberries, and the chocolate pieces. Chill the Oatmeal Cherry Cookie dough in the freezer for 15 to 20 minutes.
Remove the dough from the freezer, scatter a work surface with a light coating of flour, and coat your hands with flour. Break the dough into two pieces, and roll each piece into a log between 10 to 12 inches long.
Dip a sharp knife into water, and cut each log into 15 slices. Roll each slice into a small ball, and place the balls on two parchment-paper-lined baking sheets.
Bake the cookies for 12 minutes, and cool them until they are firm enough to move onto racks.
When the cookies are cool, melt the chocolate chips in a double boiler over low heat. Dip a corner of each cookie into the melted chocolate chips, and return the cookie to its baking sheet of parchment paper to cool and solidify. If the warm chocolate begins to harden in the saucepan, return it to heat for a few moments. After you have dipped all the cookies in the melted chocolate, sprinkle the turbinado sugar over the chocolate portions.
Refrigerate the oatmeal cherry cookies for 20 minutes or until they are firm.
This post was contributed by Carly Schuna, who writes about Halloween costumes over at StarCostumes.com.