About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

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Monday, June 10, 2019

Dark Chocolate Chip Cherry Oatmeal Cookies

Deceptively Good
An outstanding cookie which I have been making for years, it is always well received. 
    ---Barbara

Dark Chocolate Chip Cherry Oatmeal Cookies
(adapted From Cooking Illustrated, 2005)

Makes 24 cookies

1 1/4 c. flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/4 c. old-fashioned rolled oats
1/2 c. pecans, toasted and chopped 
1/2 c. hazelnuts, toasted and chopped
1 c. dried cherries, chopped coarse
3/4 cup dark chocolate chips
12 T. (1 1/2 sticks) unsalted butter, softened
1 1/2 c. packed dark brown sugar
1 large egg
1 t. vanilla extract

Pre-heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt in a medium bowl.

In a second bowl, stir together oats, pecans, cherries and chocolate chips.

In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.

Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.

Scrape down bowl again.

 With mixer running at low speed, add flour, mixture; mix until just combined, about 30 seconds.

With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.

Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough evenly into 16 portions, each about 1/4 cup. Stagger 8 balls on each baking sheet.
Using hands, gently press each dough ball to 1 inch thickness.Bake both baking sheets 6 minutes, rotate them front to back and top to bottom.

then continue to bake 8 minutes longer until cookies are medium brown and edges have begun to set but centers are still soft, 14 minutes in total. Do not over bake.

Cool cookies on baking sheets on wire rack 5 minutes; using wide spatula, transfer cookies to wire rack and cool to room temperature.
I  like to package them up and deliver them as treats to my friends and colleagues.

 ---Barbara