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Categories:
flour flour baking soda kosher salt cinnamon freshly grated nutmeg butter sugar brown sugar eggs vanilla old-fashioned syrup turbinado sugar
Viewed: 38 - Published at: 9 years agoIngredients
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 cup Amarena or brandied sour cherries in syrup, drained
- Turbinado sugar, for sprinkling
Method
- Preheat the oven to 350 and position racks in the upper and lower thirds.
- Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk the flours with the baking soda, salt, cinnamon and nutmeg.
- In a large bowl, using an electric mixer, beat the butter with the granulated and brown sugars at medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs and vanilla and beat until smooth.
- Add the dry ingredients and beat at low speed until combined.
- Add the oats and cherries and beat until the cherries are slightly mashed and evenly distributed.
- Working in batches, scoop 6 scant 1/4-cup balls of dough onto each of the prepared baking sheets, spacing them evenly, and sprinkle with turbinado sugar.
- Bake for 16 minutes, shifting the sheets from top to bottom and front to back halfway through, until dark golden brown.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
- Bake the remaining 6 cookies.
