Directions: |
Directions:Heat oven to 350ºF,
In a large mixing bowl, cream the butter until light and fluffy. Add the brown sugar and continue to mix until smooth and well combined. Beat in eggs, one at a time, then add vanilla.
In a separate large bowl, combine flour, baking soda and salt and stir. With mixer on low speed, slowly add dry mix from this separate bowl to the contents of the mixer bowl until fully combined. By hand, mix in the oats, walnuts, chocolate morsels and the dried cherries, one at a time, until fully combined. Batter will be very thick.
Cover cookie sheets with parchment paper, and using large cookie/melon ball scoop, place cookies in this rounded heap on the cookie sheets. Place cookie sheets in the refrigerator for at least an hour (may stay up to 24 hours) which will ensure the cookies stand up instead of spreading as they cook.
Cook for approximately 8 to 10 minutes (until just about hardened) and then remove from the oven, leave on cookie sheet for a minute or two before transferring to a cookie rack. Sprinkle the optional sea salt flakes if desired. The cookies hold enough heat to cook a bit further out of the oven to make for a nice crisp on the outside and soft on the inside.
These freeze well in a tight container (and can be just as good eaten frozen!). |
Personal
Notes: |
Personal
Notes: This has been a wildly successful dessert cookie among our family and friends because it combines the nutty flavor of oats, the sweetness of the morsels, the crunchiness of the walnuts, and the tang of the cherries.
Could substitute pecans for walnuts if desired.
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This recipe for Oatmeal Chocolate Chip Cherry Cookies is from