I made up half of the mixture some with dark chocolate and some with white and cherries, they turned out lovely and soft; I did skip putting the dough in the fridge as I was hungry :)
- 2 cups old-fashioned rolled oats
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 4oz unsalted butter, softened
- 4oz brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips OR white chocolate chips and cherries
In a separate bowl, blend the butter and sugar with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and cherries. Refrigerate the dough for 1 hour.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.
Recipe adapted from spoonful.com I used only brown sugar
Recipe adapted from spoonful.com I used only brown sugar
