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This morning, I was thinking back to January 2010. That’s the first time I made the cookies I’m featuring today.
My personal life was very different 10 years ago. My son was still in college, and my daughter was in high school. My granddaughter was a baby. Mama was still alive but had entered the hospital for the last time.
I went to work each day at the newspaper’s location on Downing Street and wrote a food column each week.
Billie Taylor, who worked at the newspaper at the time, had made cherry oatmeal cookies and shared them with me and my husband. Reggie loves cherries and really enjoyed the cookies. I shared the recipe, from Welch’s, in my food column soon after trying the cookies.
Fast forward 10 years, and I’m still writing a food column most weeks. Although I try many new recipes, I still enjoy going back to archives and finding gems like these cookies.
I’ve always been a fan of oatmeal cookies but never a fan of raisins. These cookies, dotted with plump dried cherries, are a real treat to me. I couldn’t stop eating them Monday night when I made them again.
• This is a very simple recipe that only takes a few minutes to assemble. The most time-consuming task is cutting the cherries in half. I use my kitchen shears. I’ve found it’s the easiest way to “chop” them.
• I make my cookies small, with a yield of around 35-36. I use a cookie scoop to form the cookies. Then I flatten then with a fork or my fingers so they have more of a traditional cookie shape once they are baked.
• As I made the cookies Monday night, I was thinking how good chocolate chips (maybe dark chocolate) would be in this recipe. I might try that next time.
• If you aren’t a fan of dried cherries, try dried cranberries instead.
• I took out the butter out of the freezer early in the day so it would get soft. Having soft butter on the countertop also motivated me to use it and not procrastinate another night to make these.
• I used a little less brown sugar and a little less granulated sugar than called for when I made the cookies this week.
CHERRY OATMEAL COOKIES
1/2 cup butter, slightly softened
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1 egg yolk
1 1/2 teaspoons vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cups rolled oats (old fashioned oats)
1 package (5.5 ounces) dried cherries, coarsely chopped (I cut with kitchen shears)
Preheat the oven to 375 degrees.
In the bowl of an electric mixer, beat the butter until creamy, about 1 minute. Gradually add sugars and beat until well combined. With the mixer on low speed add the egg, egg yolk and vanilla. Mix thoroughly.
In a medium bowl whisk together the flour, baking powder, cinnamon and salt. With the mixer on low speed gradually add dry ingredients until just combined. Do not over mix. Stir in the oats and chopped dried cherries until incorporated.
Form dough into 1 1/2-inch balls and bake on an ungreased cookie sheet for 9-11 minutes or until bottoms are golden brown. Cool on cookie sheets for 2 minutes and then remove to a wire rack. (I made my cookies much smaller and made 35-36. See note in recipe tips.)