Oct 04 2010
If you’re looking for an excuse to eat cookies for breakfast, might I suggest these Cherry White Chocolate Oatmeal Cookies?
You could think of them as a bowl of oatmeal studded with dried cherries and a dash of sweetness. Accompanied by a cup of steaming coffee or tea with milk (gotta have some protein, right?), these cookies are the perfect breakfast for cool fall weather.
Or not. Unless, of course, you are either five years old or trying to embrace the concept of carpe diem.
But they do make a perfect snack. For regular oatmeal cookies, simply omit the almond extract, cherries, and white chocolate, and add ½ teaspoon cinnamon with the dry ingredients.
Cherry White Chocolate Oatmeal Cookies
Adapted from Quaker
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
½ teaspoon vanilla extract
½ teaspoon almond extract
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon sea salt
1 ½ cups rolled oats
½ cup dried cherries
½ cup chopped white chocolate
Preheat oven to 350*F. Line two cookie sheets with parchment.
Sift flour, baking soda, and salt into small bowl. Set aside.
Cream butter and sugar on medium until fluffy. Add egg and vanilla, beat until just mixed.
Reduce speed to low and slowly add flour mixture. Add oats and mix on low to combine. Fold in cherries and white chocolate by hand with a spatula or wooden spoon.
Drop by spoonfuls onto a parchment-lined baking sheet.
Bake 9-12 minutes. Cool for 5 minutes on the pan before removing to a wire rack.