First Baking Substitution a Success!

standard February 13, 2010 Leave a response

These are hands-down my new favorite cookie. I’ve never made them the way the recipe says, but I have a feeling I’ll never find out how good the original version is. They were that good!

Oatmeal-Cherry Cookies

Adapted from The Ski Country Cookbook by Barbara Scott-Goodman.


  • 2 sticks unsalted butter, at room temperature*
  • 1 1/2 cups sucanat
  • 2 large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon each salt, baking powder, baking soda
  • 1 teaspoon cinnamon
  • 2 cups quick oats
  • 1 cup tart dried cherries (any dried fruit would work)
  • 1/2 cup chocolate chips


  1.  Preheat oven to 350.
  2.  Cream butter and sugar until well blended. Add eggs and vanilla and beat until fluffy.
  3.  In another bowl, mix flour, salt, baking soda, baking powder, and cinnamon. Add to butter mixture and beat until well blended. Stir in oatmeal, cherries, and chocolate.
  4. Drop batter by the tablespoon on a parchment paper-lined baking sheet and bake until edges are lightly browned, about 12 minutes.
  5. Remove and cool on baking racks.

I’m going to try to experiment with substituting the butter to make them even healthier next time. I’ll let you know how it goes. 🙂

*Update: Swap Earth Balance for the butter, and 2 T chia seeds mixed with 6 T warm water for the eggs. The cookies won’t spread out on their own, so press them down a little with your fingers before baking.

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