Cherry-Chocolate Chip Oatmeal Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 dozen
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 teaspoon baking soda
- 1/2 teaspoon almond extract
- 1/2 cup sugar
- 1 cup all purpose flour
- 1 cup old-fashioned oats
- 1 cup dried tart cherries
- 1/2 cup (packed) dark brown sugar
- Carbohydrate 23 g(8%)
- Cholesterol 20 mg(7%)
- Fat 10 g(15%)
- Fiber 1 g(6%)
- Protein 2 g(5%)
- Saturated Fat 5 g(26%)
- Sodium 57 mg(2%)
- Calories 179
Preparation Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)
Preparation Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)
