Oatmeal Cherry Cookies

On Tuesday night, Shaun and I went out for dinner with my sister Kimberly and her boyfriend Nick to celebrate my official last day in the office before my maternity leave. As it was Restaurant Week, we took advantage and dined at David Burke Kitchen in SoHo.

On top of a fantastic dinner, the meal ended with this A-mazing oatmeal raisin sundae. It was a giant, soft, warm oatmeal cookie with raisins and dried fruit and a big scoop of ice cream on top. 

You guys...I can't stop thinking about it. I've never heard of an oatmeal raisin sundae...and certainly not at a fancy restaurant. Perhaps that's why it was so wonderful? The sheer unexpectedness of it?

In any event, I obviously couldn't stop thinking about this sundae. And since it's unlikely that I'll be going back to David Burke Kitchen anytime soon, I decided that a container of old-fashioned oats and some cherry-flavored craisins would have to suffice. So I whipped up these pretty, soft and chewy oatmeal cherry cookies.

Since I can't really be trusted with an entire batch of cookies, I made these under the guise of freezing them for when the baby arrives and we have visitors. 

Um, that is, if they make it into the freezer before I eat them all. 

I've already eaten a lot of them. Don't tell my doctor. K?

But do make these. I simply used the recipe from Quaker oats and just made a couple of changes (like changing out the raisins for cherry Craisins, since that's what I had on hand).

 

Oatmeal Cherry Cookies
*Adapted slightly from Quaker
1/2  C plus 6 tablespoons butter, softened
3/4  C firmly packed brown sugar
1/2  C granulated sugar
2  eggs
1  tsp vanilla
1 1/2 C all-purpose flour
1  tsp baking soda
1  tsp ground cinnamon
1/4  tsp salt
3  C Quaker® Old-fashioned Oats
1 C dried cherries (or cherry-flavored Craisins)

 

Preheat oven to 350 degrees. In a stand mixer, or with a hand mixer, beat the butter and sugars together until creamy. Add the eggs and vanilla and beat until completely combined. In a separate bowl, mix together the flour, baking soda, cinnamon and salt. Add to the butter-sugar mixture and mix well. Stir in the oats and cherries, mixing until just combined. 

Drop by the tablespoon (I used a small cookie scoop) onto an ungreased cookie sheet and bake for 8-10 minutes or until the bottoms are slightly browned. Let cool slightly and transfer to a wire rack to finish cooling. 

Note: the cookies will spread, so don't overload your tray. I baked 12 at a time.

Yields about 3 dozen cookies.

Eat a lot. Immediately. I think I devoured 2 or 3 straight out of the oven, when you can't even really taste them because they are so hot. Ah well.

I hope you have a fantastic weekend, filled with cookies and goodies. And maybe a walk or two :)

So what do you have planned for the weekend? What are you cooking? Baking? Any movies on the menu?