Cherry Chip Oatmeal Cookies are addicting ! My sister-in-law, Ellen, made a version of this for a family holiday celebration. I acquired the recipe from her which she had acquired from someone else. Any recipe that has a trail of followers must be good, right? The handwritten recipe was labeled Martha’s Cookie of the Week. Upon searching, I found out “Martha” was the Martha Stewart. The base recipe resembled the ingredients for her Oatmeal Toffee Cookies. With a couple tweaks, it evolved into these fabulous Cherry Chip Oatmeal Cookies.
Are you aware that tart red cherries have powerful antioxidants? Hello anti-aging! Throw them in a salad, a smoothie or straight into your mouth! It’s a great snack!
Add egg and vanilla. Combine dry ingredients and mix into creamed mixture.
Stir in the white chocolate chips, cherries and pecans until well incorporated.
Roll dough onto lightly covered surface to a 12″ length. Then divide into three 4″ sections.
Roll each of those into 9″ lengths and wrap in plastic wrap and chill for at least an hour.
Slice into 1/2″ slices. This should be about 18 cookies per roll. I keep a ruler handy for accuracy as baking times are based upon this size/amount of dough per cookie.
Another option is to use a cookie scoop. This still makes 18 per 9″roll, but the appearance is more round and smooth.
Here is a side-by-side comparison. You be the judge! Sliced gives you a more rustic looking. When placed together on a cooling rack together, my husband chose the rustic looking one over …and over… and over. (You didn’t hear that from me.)
Serves: 4½ dozen
- 1 c. butter, slightly softened
- ¾ c. dark brown sugar
- ¾ c. sugar
- 1 large egg
- 1 T. vanilla
- 1½ c. flour (If using White Lily Flour, add an additional 3 tablespoons.)
- 1½ c. old-fashioned oats
- 1 t. baking soda
- 1 c. dried tart cherries (I used a 5 ounce package of Montmorency cherries.)
- 1 c. white chocolate chips
- 1 c. pecans or your preference.
- Cream together the butter and sugars.
- Add the egg and vanilla.
- Whisk the dry ingredients together and mix into creamed mixture.
- Stir in the cherries, chips and nuts until well incorporated.
- On a lightly floured board, roll dough into a 12" log.
- Divide it into three 4" sections. Roll each into a 9" length.
- Wrap in plastic wrap and chill for at least one hour.
- Cut the 9" log into ½" slices(18). Place about 12 slices on parchment paper per pan.
- Bake at 350 degrees for 12-14 minutes.
- Cool in pan slightly then remove to cooling rack.