English: Rolled oats (Photo credit: Wikipedia)
I made these for a Superbowl party this year and they were a huge hit! The original recipe called for cranberries, but I only had cherries on hand. I think that’s an even swap!
Cherry Oatmeal Cookies
(makes about 3 dozen)
1/2 cup butter – melted
1/2 cup sugar
1 cup brown sugar
2 tbsp canola oil
1 & 1/2 tsp vanilla extract
3 cups oats
1 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1 cup dried cherries (or cranberries)
Beat butter and sugars in a large bowl.
Add eggs, oil, and vanilla and mix well.
Combine oats, flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
Gradually add to the egg mixture.
Stir in the cherries.
Drop by tablespoon 2 inches apart on an ungreased baking sheet.
Bake at 375° for 8-10 minutes or until golden brown.
Cool for 2 minutes and then remove to wire rack to finish cooling.
(And yes, I apologize for the lack of photos lately. Most of my future recipes have photos to go along with them. I’m hoping to get a nice camera at some point to work on my photography skills!)
(adapted from the Taste of Home Cookies cookbook)
This was my first attempt at making biscotti, and I’m not even a huge fan of it! My parents on the other hand, well they are biscotti lovers. I primarily made this recipe for them. They were so yummy tasting and I was so proud of myself
Cherry Chocolate Chip Biscotti
(makes about 2.5 dozen)
3/4 cup sugar
1 tbsp canola oil
2 egg whites
2 tsp vanilla extract
1/4 tsp almond extract
2 3/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cups dried cherries – chopped
1/2 cup mini semisweet chocolate chips
Beat sugar and oil until blended.
Beat in eggs, egg whites, and extracts.
Combine flour, baking powder, soda, and salt.
Gradually add to the wet mixture and mix well.
Mix in cherries and chocolate chips.
Divide dough in half.
With lightly floured hands, shape each half into a 12×3 inch rectangle.
Place each on a baking sheet coated with cooking spray.
Bake at 350° for 15-20 minutes until lightly browned.
Remove to wire racks and cool for 5 minutes.
Transfer to a cutting board and cut with a serrated knife into 3/4 inch slices.
Place cut side down on an ungreased baking sheet and bake for 5 minutes longer.
Flip the biscotti slices and bake for 5-7 minutes longer until firm.
Remove to wire racks to cool.
(Baked from the Taste of Home - Cookies cookbook)