back in my college days, there used to be this deli in town that served the *omg* most divine oatmeal cookies. they were huge, chewey and flavorful. i got to thinking about those oatmeal cookies yesterday and decided to try making some today.
i started out loosely following the sono bakery’s oatmeal cookie recipe with some changes. i left out the coconut flakes as hubby detest coconut and dropped in a few dried cherries.
hubby quite liked the cookie (it’s a bit crisp), but it still isn’t quite the flavor that i had in mind from my college days. given that i’ve got 5 kg of oatmeal in my cupboard from my little costco stocking trip, i’m well supplied to keep tinkering away. stay tuned for that oatmeal cookie eureka moment. . .
Oatmeal Chocolate Chip Cookie
(adapted from the Sono Baking Company)
|Baking Soda||1 tsp|
|Brown Sugar||½ cup|
|Butter||2 sticks (@ room temp)|
|Eggs||2 large ones|
|Chocolate Chips||1 cup|
|Dried Cherries||½ cup|
- Pre-heat oven to 350ºF. Line baking sheets with parchment paper and set aside.
- Cream butter, salt and sugars in the bowl of your standmixer until light and fluffy.
- Add in eggs, one at a time. Beat until well combined.
- Add in vanilla.
- Turn mixer down to lowest speed and add in flour and baking soda. Mix until a dough just begins to form.
- Add in oatmeal, dried cherries and chocolate chips. Mix for 30 seconds on lowest speed OR gently fold in with a rubber spatula.
- Using an ice cream scooper with a lever, drop the cookies onto the lined baking sheets. [I got about 18 cookies using a 2 inch scooper. The cookies come out 3-3.5 inches in diameter].
- Bake at 350ºF for 15 minutes. Then, remove from oven and cool on a rack.