It’s that time of year again. The time of year that parents of school aged children dream about for nine months. The time of year when memories of endless school projects, fundraisers and homework are slowly being shed like winter coats. Yes that’s right, it’s finally, thankfully and just-in-the-nick-of-time-or-I-really-might-have-lost-it… the end of the school year!
But just as I’m getting ready to heave a giant sigh of relief along come the notices about end of the year parties, plays, picnics etc. All of which would be very happy to accept my donation of a baked good (“peanut-free and at least a dozen please.”) Of course I’ll send something along, how could I not, but I feel as though I’ve managed to paint myself into a bit of a corner. I’ve shown up to enough events and class birthday’s with something yummy in hand that now at the end of year when I’m just plumb tired, I have to “bring it” one final time. Sigh. Me and my big mouth and weekly blog.
I considered making cupcakes but I figured the dessert table would be awash in them. Then I thought about some lemons bars; but the recipe literally only makes a dozen. What if they turned out so delicious that there was a stampede trying to get to the dessert table. And what if several little people were injured in the may lay and never able to look at a lemon bar again without having flashbacks— I’d feel terrible! So I settled on cookies, ya can’t go wrong with a cookie (that’s my motto anyway) and I knew just which recipe to make.
As you may recall I collect cookie jars and while most of them hold bric-a-brac and dust bunnies, one is usually filled with something freshly baked. A wide variety of cookies come and go through that jar, but some that never hang around long enough to get stale are my Cherry & Chocolate Oatmeal Cookies. I know what some of you are thinking, “I don’t like oatmeal cookies.” I’m with you, I usually don’t either. I don’t like their grainy texture or how overly spiced and sweet they usually are. And I can’t stand raisins in my cookies (don’t even get me started on walnuts in my brownies!) Anyway, the oatmeal cookies you’re thinking of and writing off as not for you, are not these cookies. These are without a doubt the oatmeal cookies that will covert you.
Cherry & Chocolate Oatmeal Cookies
These are my go to cookies when I have to show up somewhere with treats. The recipe makes about 2 1/2 dozen large cookies, plenty to take to school and enjoy a few at home as well!
1 1/4 cups white whole-wheat flour
1 cup quick cook oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 stick unsalted butter, melted
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 tsp. pure vanilla extract
1 large egg
2 tbsp. 2% milk
1/2 cup dried cherries (or cranberries)
1 12 oz. bag dark chocolate morsels
- Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
- Mix together the flour, oatmeal, baking powder, baking soda, cinnamon and salt in small bowl.
- In large bowl beat together the butter, brown sugar, granulated sugar and vanilla until creamy. Scrape down the bowl and add the egg and milk. Beat until well combined and a batter has formed.
- Add the flour/oat mixture to the batter mixture and gently stir to combine (it will seem dry but not to worry). Add the cherries and chocolate morsels and stir until blended. Drop by rounded tablespoon (or cookie scoop) onto the baking sheets. (The cookies will spread a bit so be sure to leave enough room between each one.)
- Bake for 17-20 minutes or until the tops are lightly browned but centers are still soft. Cool on wire racks, then try and eat just one.
2 thoughts on “make you a convert cookies”
Hope there are some of these cookies in the jar when we get there!
EPIC AWESOME LUV DEM!