Recipe: Oatmeal Cherry Chocolate Chip Cookies
December 22, 2009 § Leave a comment
This is a variation of the original Quaker Oats Vanishing Oatmeal Raisin Cookie recipe. I am a fan of using real ingredients in baked goods. I’ll never use things like margarine or splenda. At the same time, I also don’t want 2 sticks of butter in my cookies either, so I reduced the butter and sugar by half and added some honey for sweetness. I like to use unbleached all purpose flour instead of regular bleached flour because it’s less processed. The cookies still come out moist and delicious. I love cherry and chocolate together so I replaced the raisins with dried tart cherries and just add a little bit of chocolate chips but not enough to overpower the cookie. Here’s the recipe:
- 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 tablespoons honey (local honey if you can find it)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups unbleached all purpose flour (like King Arthur brand)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 1/2 cups Quaker or other brand quick cooking oats
- 1 cup dried cherries
- 1/4 cup semi-sweet chocolate chips
Heat oven to 350 degrees. Cream butter, sugar, and honey until creamy. Add vanilla and eggs and mix well. Combine flour, baking soda, cinnamon, and salt and mix well. Add the flour mixture to the butter and sugar mixture and mix well. Add the oats in a half cup at a time until blended. Add the cherries and chocolate chips and mix. Drop tablespoons of dough onto an ungreased cookie sheet. Bake for 11 – 13 minutes. Remove and cool on a wire rack.
Other variations I’ve tried: raisins, dried cranberries, and dried cherries with finely chopped walnuts.
Here’s a photo of the cookies.
I hope you’ll give these a try!