I had one problem with developing this recipe.
I couldn't
decide what to call it.
Like The Pioneer Woman,
Ree
Drummond, recently wrote about
on her blog, I
too have a pet peeve about recipes with long names. These cookies are filled
with dried cherries, white chocolate chips, and oatmeal. As much as I wanted to
say all of that in the name, I thought Dried Cherry White Chocolate Chip
Oatmeal Cookies was a little over the top. So I settled for Cherry Chip Cookies
instead, hoping the recipe would explain the rest.
The inspiration for these cookies came from a recent trip I took with Mom to the Dutch Bakery and Bulk Food Store in Tipton,
Missouri. The place is filled with bulk food
items all bagged and ready for purchase. On one aisle, I was attracted to a
little bag filled with deep-red dried cherries, and when I saw a bag of mini
white chocolate chips on the next aisle, I knew exactly what recipe I wanted to
make.
These cookies are a lovely bedtime snack, along with an
ice-cold glass of milk and a good book. Or perhaps you would like them for
breakfast (after all, there is oatmeal in the recipe), with an afternoon cup of
tea or coffee, or as an after-dinner dessert. (I’d choose all of the above!)
This morning I put a plate full of cookies out on the little
table by the elevators down the hall from my apartment. By noontime, the
cookies were all gone.
Yep, these cookies are good!
I created the
Friday Cookie Jar as inspiration to spend time in the
kitchen with family and friends (especially children, since they love to make
cookies), or to make something to share with others. Cherry Chip Cookies are
great for doing both.
Cherry Chip Cookies
Makes about 48 cookies
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 1/2 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped dried cherries
1 cup mini white chocolate chips
3 1/2 cups old-fashioned oatmeal
Preheat the oven to 350 degrees F. Line two baking sheets
with parchment paper.
In a medium bowl, whisk together the flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream
together the butter and sugars until smooth. With the mixer on low, add the
eggs one at a time until blended. Mix in the vanilla. Then slowly stir in the
flour mixture until it is just combined. Add the cherries, chips and oatmeal,
and mix to combine.
Roll spoonfuls of the dough into 1 1/2-inch balls and place
them on the baking sheets about 2 inches apart. Slightly flatten the balls with
your hands to 1/2-inch thick cookie rounds. Bake for 12 to 14 minutes, or until
the cookies are golden brown, rotating the pans halfway through the baking
time.
Remove the baking sheet from the oven and allow it to stand
for 2 minutes. Then remove the cookies to a rack to finish cooling. Store in an
airtight container.