CRISPY OATMEAL COOKIES WITH DRIED CHERRIES
2-1/2 cups rolled oats
¾ cup unsalted butter (6 ounces)
¾ cup brown sugar
½ cup sugar
2 large eggs
1 teaspoon vanilla extract or paste
2 cups whole wheat or white flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground coriander
1-1/2 cups dried cherries
- Preheat the oven to 350 degrees. Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes. Remove and let cool.
- Sift together the flour, baking powder and seasonings. Set aside.
- Beat butter with sugars until fluffy. Work in the eggs, one at a time, and then the vanilla. Stir in the dry ingredients ½ cup at a time. When the batter is well blended, fold in the oats and cherries.
- Butter or line the sheet pan with parchment or Silpat non-stick liner. Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet. Bake for 15 minutes, until lightly browned.
Yield: 5 dozen 2” cookies; 3 dozen 3-1/2” cookies