January 22, 2008
Oatmeal Cherry Cookies & Black Ice
PHOTOS: Breakfast set-up. Warm McCann's nutty oatmeal in the copper chafer accompanied by Raspberry Muffins, bacon, fresh OJ, and hot coffee. The raspberry muffins are on page 48 of Mary James dishes it out!
So my day began at 4:30 with prepping for the arrival of The Good Morning Show here at the house. Today was to be all about oatmeal. Warm and cozy with great smells coming from the kitchen, we thought we were all set until someone mentioned black ice and a winter weather advisory. Whoops!...Out the door they went to cover developing weather. Since we had mentioned that Oatmeal Cherry Cookies were coming up in the next segment and they are still on the counter waiting for their moment of fame, I will pass along the recipe here.
OATMEAL CHERRY COOKIES
2/3 CUP FLOUR
1 TEASPOON CINNAMON
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
3/4 CUP BUTTER
1/2 CUP SUGAR
1 CUP LIGHT BROWN SUGAR
2 TABLESPOONS WATER
1 TEASPOON VANILLA EXTRACT
3 CUPS QUICK COOKING OATS
1 CUP DRIED CHERRIES
Combine flour, cinnamon, baking soda, and salt. Set aside.
Using a mixer, combine the butter, sugar, and brown sugar well. Add egg, water, and vanilla. Beat to thoroughly combine. Add flour mixture and mix well. Add oats and cherries, stir to combine.
Using a #16 ice cream scoop, place cookie dough on cookie sheet lined with parchment or reuseable pan liner (or grease the pan).
Bake in preheated 350 oven for 15-18 minutes.
Yield: 20 cookies
Variation: Add 1/2 cup chopped walnuts to the batter when adding oats and cherries.
These cookies freeze great.