We’re making an updated version of the classic oatmeal cookies next! Posting date is Feb 10. Let’s bake!
Oatmeal Cherry Nut Cookies
Author: Matt Lewis & Renato Poliafito
Yield: 36 cookies
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cardamom
- 1 cup (2 sticks) unsalted butter, softened
- 1 1⁄4 cups firmly packed dark brown sugar
- 1⁄4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 3⁄4 cups rolled oats
- 1 cup (8 ounces) dried cherries
- 1⁄2 cup (4 ounces) chopped toasted walnuts
- In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the cherries and walnuts.
- Cover the bowl tightly and refrigerate for 6 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheets. With the palm of your hand, gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press it flat. Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
How to store: The cookies can be stored, in an airtight container, for up to 3 days.