Monday, May 29, 2017

Cherry Blossom Cookies

It's Cherry Blossom time here in Chagrin Falls, so I named these cookies after the festival. The recipe is adapted from one I found in Mario Batali's new cookbook called Big American Cookbook.

I used dried tart cherries from Trader Joe's

And Nestle semi-sweet chocolate chunks.

Cherry Blossom Cookies

2 cups quick-cooking oats
1 cup light brown sugar
2 sticks unsalted butter, softened
1 t. vanilla
3 large eggs
1 1/2 cups flour
1 t. baking soda
1 t. salt
1 cup semisweet chocolate chunks
1 cup dried tart cherries

Cream brown sugar and butter together. Add vanilla and eggs, one at a time. Beat until thoroughly mixed. In a separate bowl, whisk together oats, flour, baking soda and salt. Mix dry ingredients into butter/sugar mixture. Stir in cherries and chocolate with a large wooden spoon.

Cover bowl and chill dough for two hours or more.

Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats. Drop heaping tablespoons of dough onto the baking sheets about two inches apart.

Bake 12-15 minutes (my oven took even longer). Cool on a wire rack. Makes 24-36 cookies.

Don ate a few and requested more. I guess that means he liked them!

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