I made these cookies for the first time yesterday, and they turned out wonderfully! The smaller proportions of ingredients are sized just right for us, so if you want a bigger batch, you can double this recipe. (This made about 20 small cookies.)
1/2 C. butter, softened
2/3 C. packed brown sugar
1 egg
1 tsp. vanilla extract
1 C. all-purpose flour
3/4 C. quick cooking oats
3/4 tsp. baking soda
1/2 tsp. salt
2/3 C. dried cherries, chopped
1/2 C. semi-sweet chocolate chips
In a small bowl, cream together the butter, brown sugar, and sugar until it is light and fluffy. Beat in the egg and vanilla. Combine together the flour, oats, baking soda and salt; gradually add to creamed mixture, and mix well. Stir in the cherries and chocolate chips.
Drop by scant 1/4 cupfuls 3 in. apart on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing cookies onto cooling racks.
1/2 C. butter, softened
2/3 C. packed brown sugar
1 egg
1 tsp. vanilla extract
1 C. all-purpose flour
3/4 C. quick cooking oats
3/4 tsp. baking soda
1/2 tsp. salt
2/3 C. dried cherries, chopped
1/2 C. semi-sweet chocolate chips
In a small bowl, cream together the butter, brown sugar, and sugar until it is light and fluffy. Beat in the egg and vanilla. Combine together the flour, oats, baking soda and salt; gradually add to creamed mixture, and mix well. Stir in the cherries and chocolate chips.
Drop by scant 1/4 cupfuls 3 in. apart on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing cookies onto cooling racks.
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