Recipe: Oatmeal-Cherry-Coconut Cookies

Oatmeal-Cherry-Coconut Cookies

(Adapted from the October/November 2005 issue of Cooking Pleasures magazine, a publication of The Cooking Club of America.)

1 cup unsalted butter, melted, cooled

1 cup packed dark brown sugar

2/3 cup sugar

2 eggs

1 teaspoon amaretto or almond or vanilla extract

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 cups old-fashioned rolled oats

1 cup dried cherries

3/4 cup chopped walnuts or pecans or almonds

1 cup sweetened shredded coconut

To prepare:

1. Heat oven to 375°.

2. In large bowl, whisk together melted butter, brown sugar, and sugar. Whisk in eggs and your choice of extract until well-blended. In medium bowl, whisk together flour, baking powder, and salt. Stir into butter mixture. Stir in all remaining ingredients.

3. Use #16 cookie scoop or 1/4 cup measure to scoop dough. Place on baking sheets (you can use parchment paper if you want to), leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

4. Bake 12 to 15 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven. Allow pan to cool for a minute or two before removing cookies to wire cooling racks.

Makes about 24 (4-inch) cookies.

* * * *

These are so chewy and delicious, and of course you can make whatever adjustments you want based on personal taste or what’s in your pantry. For instance, you could use a different type of dried fruit, or omit the coconut (I added coconut to the original recipe to add bulk, since I was short on dried cherries and walnuts).

For another great-looking oatmeal cookie recipe, check out this one on my friend Poofergirl’s blog.