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!
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
- Preheat oven to 350.
- Cream butter and sugar until well blended. Add eggs and vanilla and beat until fluffy.
- 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.
- Drop batter by the tablespoon on a parchment paper-lined baking sheet and bake until edges are lightly browned, about 12 minutes.
- 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.