Oatmeal Lace Cookies With Dried Tart Cherries Recipes

OATMEAL LACE COOKIES WITH DRIED TART CHERRIES

Steps:

• Set oven rack in the center; preheat to 400°F .
• Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess.
• Combine oats, corn syrup and oil in a medium bowl.
• Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.)
• Pour into the oat mixture and stir to combine. Set aside.
• Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
• Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture.
• Add the oat mixture and dried cherries; stir gently to combine.
• Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
• Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy.
• Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack).

CHERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
• In a large mixing bowl add in the melted butter, brown sugar, egg, and vanilla extract. Stir together until well combined and creamy.
• Add in the whole grain oats, flour, baking soda, and salt. Mix until fully combined and a dough forms.
• Add in the dried cherries and white chocolate chips. Stir until just combined.
• Using a 1.5 tbsp cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 3 inches apart (note that these cookies will spread) and bake for 9-11 minutes or until the edges are golden brown and the centers appear just slightly under-baked.
• Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack. Enjoy!
• Store leftover cookies in an airtight container at room temperature for up to 7 days. They can also be frozen in a freezer bag or double wrapped with plastic wrap for up to 6 months.

OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, melt the butter. Remove from heat and stir in oats, sugar, egg, and vanilla. Add flour, salt, and baking powder. Drop 3" apart by rounded teaspoonful on cookie sheet lined with parchment paper. Spread each dollop slightly to distribute the oats. Bake at 350 degrees for 9-11 minutes or until golden. Remove from oven and let cool completely on cookie sheet. Carefully remove from the parchment with a spatula to a wire rack.
• Store in an airtight container - if you have any left to save.

OATMEAL COOKIES WITH DRIED CHERRIES

Steps:

• 1. Preheat your oven to 350°F/180°C.
• 2. Cut the schmaltz into chunks and put it, along with both the sugars, into the bowl of a standing mixer fitted with a paddle. Mix on high until the fat is fluffy, 2 minutes or so.
• 3. Add the egg, vanilla, cinnamon and mix on low, to incorporate.
• 4. Combine the salt, flour, and baking powder, and add this to the mixing bowl. Paddle on medium to combine, 30 seconds or so. Add the oats and paddle to combine. Add the garnish and paddle to combine.
• 5. Shape into golf-ball-sized orbs and put on a cookie sheet. Flatten them to your desired thickness (they won't spread much but they will puff). Bake the cookies until done, about 15 minutes.