Oatmeal Cherry Cookies
These don’t have to be cherry-walnut-chocolate cookies, you can use whatever nutty, dried fruit, chocolate-y mix-ins you’d like. I made small cookies, about the size of a silver dollar–but you could make these larger, just bake a few minutes longer. I used my favorite Extra-Thick Rolled Oats, but regular Quaker rolled oats will work just as well.
1 1/2 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 stick (4 ounces) butter, softened
1 cup sugar
3 Tablespoons molasses
1 teaspoon vanilla extract
1/2 cup each dried cherries, walnut pieces, chocolate chips
Preheat oven to 350*F. Line two baking sheets with parchment, set aside.
In the bowl of a mixer, beat butter until creamy, about 1 minute. Add the sugar and molasses, beat well until combined, scraping bowl as needed. Add the egg and vanilla, mix to combine well.
Scrape bowl and add the dry ingredients, pulsing mixer until all of the dry ingredients are incorporated. Mix in the dried fruit, nuts, and chocolate. Scoop cookies in desired amount (I used a mini disher for these) and place on a baking sheet spaced about 1-2 inches apart (1 for smaller cookies, 2 for larger) and bake 1 sheet at a time in the center of the oven for 11-13 minutes–possibly more for larger cookies–until the bottoms are golden brown and cookies are just done in the center. Over-baking will make for a less chewy cookie. Cool on sheet pan about 5 minutes before transferring to a cooling rack. Repeat process with remaining dough. Can be kept in a cookie jar or other container at room temperature for 3-4 days.