|I am always looking for new cookie recipes. You can never have enough cookie recipes in your recipe box. I love oatmeal cookies, but I am not particularly fond of oatmeal raisin cookies. I am not a huge fan of raisins, but I enjoy other dried fruits, especially cherries. I always prefer a chewy cookie, well maybe not always...Florentine cookies come to mind as a crispier favorite. These cookies are perfectly chewy with just the right amount of sweetness. You could use any dried fruit you wish, cranberries, blueberries or even raisins. I used quick cooking oats because it is what I had on hand, it worked quite well.|
1 ¼ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
¼ cup honey
2 large eggs
1 ½ teaspoons pure vanilla extract
3 cups oats
1 cup dried cherries
Preheat oven to 350 degrees. Line 2 baking sheets with Silpats or parchment paper.
In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.
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