FFwD friends, you can find the Coeur a la Creme post I made for Sunday Suppers HERE. I will catch up with you next Friday when we all share Pea Soup.
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OK, there is no way to make these brown cookies look as amazing as they taste…just trust me; they are chewy and delicious with incredible flavor! I’m a huge fan of oatmeal cookies…and adding dried tart cherries and white chocolate chunks has got to be my best version ever. Since the hubby and daughter poo-poo oatmeal in their desserts, I went ahead and added my favorites to the batter…plus just a touch of almond extract to bring out the cherry flavor. These are my contribution to the new monthly Dessert Challenge…hosted by Sheryl of Lady Behind the Curtain. Sheryl was the original creator of The Improv Challenge before her blog took a little hiatus. Not like I really needed another group to join, but this one was hard to resist! This month’s theme is Cherries and Chocolate…the ideal combination for Valentine’s Day. Well, maybe not if the only cherries your hubby will touch are in Kool Aid…and maybe cough drops if he’s desperate! Oh, well, I guess this is a Valentine’s Day present for myself!
If you love to make desserts, consider joining this Dessert Challenge. You are not required to post every month…and it’s an excellent way to meet new foodies and discover a slew of amazing desserts.
Tip of the Day: To make your own dark brown sugar, just mix 1 tablespoon molasses into a cup of light brown sugar.
Extra tip of the Day: Cookies made with all butter tend to spread. I used a butter/shortening combination in this recipe to minimize the spreading, but feel free to use all butter if you have objections to baking with shortening.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1/4 cup shortening
- 1 cup dark-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 cups old fashioned rolled oats (not Quick oats)
- 2 cups dried tart cherries
- 4 ounces white chocolate, chopped
- Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
- With a hand mixer, beat the butter, shortening and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, mixing on low speed to combine. Stir in the oats, dried cherries and white chocolate chunks.
- Scoop about 2 tablespoons of the dough onto prepared baking sheets, leaving about 3 inches between cookies. Bake until edges are just turning brown and center looks slightly underdone, about 12 minutes. Cool a couple minutes on baking sheet, then remove a cooling rack.
- Makes about 3 dozen.