Oatmeal cookies with chocolate, cherries, and nuts
Description
The recipe won't take much time. This recipe yields 16 cookies, 10 cm in diameter. Dried cherries can be substituted with dried cranberries if desired. If you have small baking sheets, bake the cookies in three batches instead of two. Store the cookies for 4–5 days in an airtight container or a resealable plastic bag. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven with racks in the upper and middle positions to 175 degrees. Line two large baking sheets with parchment paper. Chop the dark chocolate into pieces to yield about 3/4 cup. In a medium bowl, mix the flour, baking powder, baking soda, and salt. In a second medium bowl, combine the oats, coarsely chopped cherries, nuts, and chocolate.
- 2
Step 2
2. Using a mixer, beat the butter and sugar on medium speed for 1 minute. Add the egg and vanilla extract, and continue beating on medium speed for about 30 seconds. Add the flour mixture and mix on low speed for about 30 seconds. While the mixer is running, gradually add the chocolate-nut mixture and stir with a rubber spatula until all ingredients are evenly distributed throughout the dough. Divide the dough evenly into 16 portions and roll into balls about 5 cm in diameter. Place 8 balls on each baking sheet, spacing them about 6 cm apart. Gently press each ball down with your hands until about 1 cm thick.
- 3
Step 3
3. Bake the cookies for 12 minutes, then flip the baking sheets and switch their positions. Continue baking for 8 to 10 minutes. The finished cookies should have crisp edges while the centers remain soft. Let cool on the baking sheet on a wire rack for 5 minutes, then use a spatula to transfer the cookies to the wire rack and cool completely to room temperature.