But did you really expect anything less from The Foamers? I sure hope not. But I'll admit, last week's game was not an easy win, we ended up going into extra innings (I know, it's intense) but ultimately came off the field as victors. Good thing, too, otherwise I probably wouldn't have handed out the most delicious oatmeal cookies I've ever laid my hands on. Just kidding about not handing these out though. Well...kind of.
But true statement about these White Chocolate Cherry Oatmeal Cookies being the best oatmeal cookie I've ever taken a bite [or 28] out of. Seriously. First things first, I will never again not plump cherries before using in any goodie [unless the directions specifically say not to. Sorry, I'm a rule follower]. I've now realized all of the delicious, tart, juiceness I've been missing out on by using non-plumped cherries. And yes, non-plumped is a valid word. At least now it is. Anywho, I think they completely took this already out-of-this-world cookie straight over the edge. Completely over and never looked back.
But aside from the succulent cherries, we have a cookie dough that is pure quality. The cookie alone would be enough to satisfy me: a brown sugary, oatmeal base that lends itself to the most soft, yet chewy, cookie I've had in quite some time. It's making my mouth water even thinking about them! And you all know I love those classic recipes that allows for adaptation, and this is a clear cut winner, winner.
I really can't rave about these cookies much more. Well, I can. But you would probably tell me to shut up already and get to the recipe so you can make these ASAP.
As you wish .
- The original recipe called for white chocolate chips, but I used bars and cut them into rather large chunks. I absolutely loved the big bites of white chocolate, but like always, it's your call!
- Be careful to not over mix your dough! This is stressed several times throughout the recipe because over mixing them will give the cookies a lousy, dry texture.
- Make sure to leave a good amount of space in between your cookies on the baking sheet. If the dough isn't fairly cold, the cookies will spread quite a bit and you could end up with one big monster cookie. Actually, is that bad...?
Adapted from Milk and Cookies
1 c. orange juice
2 c. dried cherries
1-1/2 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1-1/2 c. unsalted butter, at room temperature
1 c. light brown sugar, firmly packed
1/2 c. sugar
2 large eggs, at room temperature
1 tbsp. vanilla extract
3 c. old fashioned oats
9 oz. white chocolate, chopped into chunks
- Put orange juice in small saucepan over medium heat and bring to boil. Immediately remove from heat and put in cherries. Set aside to plump for 30 minutes. Once plumped, drain cherries thoroughly.
- Heat oven to 350°F. Line baking sheets with parchment paper or spray with nonstick cooking spray. Set aside.
- Combine flour, cinnamon, baking soda, and salt in a small bowl. Set aside.
- In large bowl, beat butter on low speed. Add brown sugar and sugar and increase speed to medium, beating for 4 minutes or until light and creamy. Add eggs, one at a time, and beat to incorporate. Beat in vanilla extract until blended. Slowly beat in dry ingredients and oatmeal. DO NOT OVER MIX.
- While the dough is still streaky, lightly flour work surface and remove dough from bowl. With lightly floured hands, finish mixing dough by using a gentle kneading motion until just blended. Put dough back into bowl.
- With a wooden spoon, gently stir in white chocolate and cherries. Place bowl into freezer for about 10 minutes or until dough has hardened slightly but still pliable.
- Using a tablespoon or small scoop, scoop out mounds of dough. Gently form the dough into cylinders and place 2 inches apart on prepared baking sheet.
- Bake 15 minutes or until lightly browned around the edges (centers should be slightly soft to the touch). Remove from oven and let cool for 1 minute before transferring to wire rack to cool completely.
Yield: 2 dozen cookies