This is a terrific go-to oatmeal cookie: slightly crunchy on the edges and chewy in the center, each cookie is filled with dried cherries, toasted walnuts, chocolate chunks and plenty of oats.
For a little extra flavor I toasted the oats in a skillet with a little butter until brown and fragrant. These cookies are easy to make, the only important thing to remember is not to overbake or they will be hard instead of chewy. Here is how you can make your own:
The entire recipe for these cookies can be found here. Start by preheating the oven to 350 and lining a baking sheet with parchment paper or a silpat. Set aside.
If you want to toast your oatmeal like I did, place a small pat of butter in a skillet over medium heat until melted. Pour in the dried oats and stir into the butter. Continue to cook until the oats are lightly browned and fragrant. Set aside to cool.
Whisk together flour, baking powder, baking soda and salt. Set aside. In a second bowl toss together the oatmeal, nuts (I used toasted walnuts), chopped dried cherries and chopped chocolate. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar until smooth. Add the egg and vanilla beating until thoroughly incorporated. Add the flour mixture and mix until just combined.
Add the oat/nut mixture and mix until just combined, don’t overmix. Give the dough a final stir with a rubber spatula.
Using an ice cream scoop, scoop out rounds of dough and space about 2 inches apart on baking sheet. Gently press each dough ball to 1 inch thickness.
Bake for around 12 minutes then rotate pan. You will probably need an extra 8 to 10 minutes until done. Check to make sure the edges look brown but the tops still look wet.
Do not overbake or cookies will be hard. Cool cookies on a wire rack.