These cookies are a variation on the Smitten Kitchen recipe. They came out wonderfully.
- 1/2 Cup unsalted butter, room temp
- 2/3 Cup light brown sugar
- 1 Large egg
- 1/2 Teaspoon vanilla extract
- 3/4 Cup all-purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon salt
- 1 & 1/2 Cups rolled oats
- Fistfull of white chocolate chips or chunks
- Fistfull of dried tart cherries (no added sugar on the tarties)
Cream the butter, brown sugar, egg and vanilla in a large bowl until smooth. In another bowl mix the flour, baking soda, cinnamon and salt. Mix these dry ingredients into the wet. Then mix in the oats, cherries and white chocolate. The dough will be dense – real dense. Don’t sweat it.
Pop the dough in the fridge for a couple of hours to chill it. Preheat the oven to 350°F. The chilled dough will be even more dense. Again, don’t sweat it. Form cookie sized balls of the dough and place them on a baking sheet lined with parchment paper. Keep them a couple of inches apart, so they don’t merge together and form Megacookie™. Don’t flatten the balls out on the sheet.
Bake them for 12-15 minutes. Cooking time ultimately depends on how long they were allowed to chill and how big they are. Watch for the edges to get golden brown – then they’re ready to go! Pop ’em out of the oven and leave them to sit for at least 5 minutes on the sheet before transferring them to either your facehole or a rack to continue cooling.