Choco-Cherry-Nutty- Oatmeal Cookies
“I learned from my Granny to always bake one cookie sheet at a time, for a more evenly baked cookie – Unless you have a convection oven.”
1 3/4 cup all-purpose flour
1 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt (optional)
1 ¼ cups packed brown sugar
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 large eggs
2 Tbs Madagascar Bourbon Vanilla Extract *
2 ½ cups quick oats
2 cups Ghirardelli** 60% cacao bittersweet baking chips
1 cup dried cherries
1 cup chopped pecans
Preheat oven to 375 degrees.
Sift flour, cinnamon, baking soda, baking powder, and salt and set aside. In a mixer on medium speed cream the brown sugar, butter and granulated sugar until creamy. Slowly add eggs and vanilla extract. Gradually beat in flour/dry mixture. Add oats, baking chips, pecans and cherries. Do not over mix.
Drop soup-spoon sized dollops onto un-greased baking sheets (I usually put parchment paper down just in case). Bake for 9-10 minutes for chewy cookies (my personal favorite), or 12-13 minutes for crispier cookies. Bake one sheet at a time.*** Cool on baking sheet for 1 minute then remove to wire racks to cool.
Food For Thought:
*Nielsen-Massey Madagascar Bourbon Vanilla Extract is a few dollars more than regular vanilla extract, but well worth it!
**Use good chocolate like Ghirardelli…it makes a HUGE difference when you have good chocolate chips.