These cookies are perfectly spiced with cinnamon, nutmeg, ginger and clove. They are deliciously chewy and bake up beautifully. Chopped dried cherries and miniature chocolate chips elevate the humble oatmeal cookie to another level of fabulousness. You could easily substitute dried cranberries or even raisin in place of the cherries.
Yields around three dozen cookies.
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla
3 cups oats (I prefer old-fashioned)
1 cup mini chocolate chips
1/2 cup dried cherries, roughly chopped
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and sugars - about 3 minutes.
Add the eggs - beating well - then mix in the vanilla.
On low speed, mix in the flour mixture, then use a wooden spoon to stir in the oats, chocolate chips and cherries.
Drop dough (tablespoon-size balls) onto parchment paper-lined cookie sheets. Flatten slightly on top with your fingers. Bake for 10 - 12 minutes or until golden brown.
Allow to cool for a couple of minutes on the trays before transferring the cookies to wire racks to cool completely.
Adapted from Comfortable Food.