Oatmeal Cookies with Dried Cherries
- Preparing Time: -
- Total Time: -
- Served Person: About 18 cookies
- 1 large egg
- 3/4 cup/180 grams schmaltz, well chilled or frozen
- 1/2 cup/150 grams granulated sugar
- 1/2 cup/120 grams brown sugar
- 1 teaspoon/5 grams pure vanilla extract
- 1/2 teaspoons/3 grams cinnamon
- 1 teaspoon/5 grams kosher salt
- 1/2 cups/150 grams all-purpose flour
- 1 teaspoon/4 grams baking powder
- 2 cups/200 grams oats
- 2/3 cups/85 grams dried cherries (or other garnish as noted above)
- Carbohydrate 29 g(10%)
- Cholesterol 19 mg(6%)
- Fat 11 g(17%)
- Fiber 1 g(6%)
- Protein 3 g(6%)
- Saturated Fat 3 g(16%)
- Sodium 111 mg(5%)
- Calories 226
Preparation 1. Preheat your oven to 350°F/180°C. 2. Cut the schmaltz into chunks and put it, along with both the sugars, into the bowl of a standing mixer fitted with a paddle. Mix on high until the fat is fluffy, 2 minutes or so. 3. Add the egg, vanilla, cinnamon and mix on low, to incorporate. 4. Combine the salt, flour, and baking powder, and add this to the mixing bowl. Paddle on medium to combine, 30 seconds or so. Add the oats and paddle to combine. Add the garnish and paddle to combine. 5. Shape into golf-ball-sized orbs and put on a cookie sheet. Flatten them to your desired thickness (they won't spread much but they will puff). Bake the cookies until done, about 15 minutes. Reprinted with permission from The Book of Schmaltz: A Love Song to a Forgotten Fat by Michael Ruhlman, © 2012
Preparation 1. Preheat your oven to 350°F/180°C. 2. Cut the schmaltz into chunks and put it, along with both the sugars, into the bowl of a standing mixer fitted with a paddle. Mix on high until the fat is fluffy, 2 minutes or so. 3. Add the egg, vanilla, cinnamon and mix on low, to incorporate. 4. Combine the salt, flour, and baking powder, and add this to the mixing bowl. Paddle on medium to combine, 30 seconds or so. Add the oats and paddle to combine. Add the garnish and paddle to combine. 5. Shape into golf-ball-sized orbs and put on a cookie sheet. Flatten them to your desired thickness (they won't spread much but they will puff). Bake the cookies until done, about 15 minutes. Reprinted with permission from The Book of Schmaltz: A Love Song to a Forgotten Fat by Michael Ruhlman, © 2012
