Chocolate Cherry Oatmeal Cookies. These very eye catching cookies are crispy and chewy and make welcome additions to packed lunches. They freeze well too and would make a great addition to a Holiday baking list.
Buying in bulk might be a great way to save a buck but it can sometimes leave you dreaming up ways to use any surplus of the ingredient left over. That was just the case with these Chocolate Cherry Oatmeal Cookies.
The glacé cherries were bought as a 5 pound container because we use quite a few of them around Christmas time when we bake quite a number of our Newfoundland Cherry Cakes to give as gifts and to freeze to have on hand all the time during the Holidays. Last year we had a surplus so I’m getting a head start on this year’s supply.
These make terrific cookies to add to school lunches or your brown bag work lunch. I think they’d also go over well at a school or Holiday bake sale because I think they look especially eye catching.
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You might also like our recipe Raspberry White Chocolate Scones:
- 1 1/3 cups flour
- 1/2 cup large rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips
- 3/4 cup glace cherry pieces I cut them in quarters
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips and cherry pieces. Reserve a few of each to decorate the tops of the cookie dough before they go in the oven if you like. This really makes them look perfect.
Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
The total time does not include an hour chilling time for the dough.
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