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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preheat oven to 350F . Line a baking sheet with parchment paper, and set
aside. In a medium bowl, combine the flour, cinnamon, salt, baking soda,
and powder and set aside.
In the bowl of an electric mixer fitted with the paddle, beat the butter
and sugars until light and fluffy, 1-2 minutes. Add the eggs and vanilla,
and beat until combined. On low speed, add flour mixture; beat until
combined. Stir in oats and dried cherries.
Using a 2 oz ice cream scoop, drop dough onto prepared baking sheet about 6
inches apart. Bake until cookie edges are just turning brown, about 20
minutes. Remove from oven, and cool 2 minutes on baking sheet. Transfer
to a wire rack; let cool completely. Store cookies in an airtight
container up to 3 days.
Contributor: Martha Stewart Living July 2003
| Ingredients:
151/193 Pound(s) all purpose flour
4/23 Ounce(s) cinnamon
869/10000 Ounce(s) salt
869/10000 Ounce(s) baking soda
869/10000 Ounce(s) baking powder
16 Tablespoon(s) butter; room temp
48 Teaspoon(s) brown sugar; packed
4 43/249 Ounce(s) sugar
2 eggs
1 Teaspoon(s) vanilla
2 Cup(s) rolled oats
2 Cup(s) dried sour cherries |
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