• Cook with Love and Kosher Salt

     

white chocolate cherry oatmeal cookies

I happen to really like white chocolate.  Sometimes I have to whisper that when there are serious dark chocolate eaters around (but I really like dark chocolate too).  I like it all.  I know I’m not alone – my friends Wendy and Jessie always search for white chocolate goodies in my pantry.  The combination of oatmeal, dried cherries and white chocolate spoke to me when I read this recipe in Amy Scherber and Toy Kim Dupree’s book  The Sweeter Side of Amy’s Bread.  I added nuts and a sprinkling of sea salt to the recipe to yet again provide another overdose of ingredients.  But they are yummy!!  Crisp on the edges and soft in the middle…mmm.  Good white chocolate is vital.  Please don’t skimp here – I think that most people believe they don’t like white chocolate because they’ve never had the good stuff.  As usual, feel free to save some of the batter to freeze – roll into a log as directed at the bottom of the oatmeal raisin post.  Warm cookies on the fly…enjoy!

white chocolate cherry oatmeal cookies (adapted from The Sweeter Side of Amy’s Bread by Amy Scherber and Toy Kim Dupree):

1 2/3 cup all purpose flour
2 cups old fashioned oats
1 1/4 teaspoon baking soda
1/3  teaspoon kosher salt
2 large eggs, room temp
2 teaspoons vanilla extract
1 cup (2 sticks butter) – slightly softened at room temp
1/2 cup packed dark brown sugar
2/3 cup sugar (minus 1 tablespoon)
3/4  cup dried tart cherries
3/4  cup chopped white chocolate
1/2 cup pecans or macadamia nuts (lightly chopped and toasted if you have time) – optional
kosher or fine salt for sprinkling

Toast the pecans or macadamia nuts in a 325 degree oven for 6-10 minutes – until fragrant (optional toasting… but worth it!)

Preheat oven to 350 degrees.  Line sheet pan with parchment.

In a bowl, whisk together the flour, oats, baking soda and salt.  Set aside.  In a small bowl, lightly beat the eggs with the vanilla.

With the paddle attachment on medium high speed, cream  together the butter and sugars until lighter and fluffy – about 4-6  minutes.  Scrape and mix again.

On medium speed, add the egg mixture and scrape down the bowl and mix again for a minute.  With the mixer on the lowest speed, add the dry ingredients.  Mix until just almost incorporated.  Add the cherries, white chocolate and toasted nuts and mix in very briefly – you can also do this by hand so as not to over mix.

Scoop by rounded tablespoons or whatever size you like onto sheet pan and sprinkle very lightly with the kosher or sea salt.

Bake from 13-18 minutes.  These should turn a nice golden color with crisp edges and they will spread a bit.  These should be soft but not under baked or they may fall apart.  Remember to switch racks and turn in the oven.

Cool, and enjoy!

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