One of the things that I love about food is that it can function as a conduit of expression. Welcome to the neighborhood. Get well soon. I’m sorry for your loss. Happy holidays!
In mid-March, I sent my parents an Edible Arrangements fruit basket to thank them for helping me with all the details of purchasing my first house. The fruit arrived in a tin with red and pink hearts all over it, obviously a leftover from Valentine’s Day. Not cool, Edible Arrangements. Lesson learned: try to make your own food gifts so as to avoid saying “Be my Valentine” when you really meant “thank you.”
About these white chocolate cherry oatmeal cookies. They’re soft. They’re chewy. They’re slightly cinnamon-y and studded with white chocolate and dried cherries. Oatmeal cookies don’t get any better than this.
These cookies were made to say “thank you” and “I’m sorry” for situations where words fail to do justice to my sentiments. Thank you to Friend A for talking me through a difficult issue and sharing her own remarkably similar experience, and for giving me the encouragement to plod forward. Thank you to Friend B for canceling plans with her husband in order to have dinner with me on a day when, had you walked into my office at the wrong moment, you would have found me red-faced and tear-stained at my desk. Finally, to Friend B’s husband, I’m sorry for stealing your wife that night, and thank you for being cool with it. Here, have a cookie.
White Chocolate Cherry Oatmeal Cookies
From Joy the Baker
Yields about 2 dozen
These cookies are extremely versatile. Keep the oatmeal base and trade the white chocolate/cherries for the traditional raisin, or go crazy with other dried fruit/chocolate combinations.
1 cup (2 sticks) butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup dried cherries
1 cup white chocolate chips
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a medium bowl, combine flour, baking soda, cinnamon, and salt.
In large bowl, use an electric mixer to beat butter and both sugars on medium speed until creamy. Add eggs and vanilla. Beat well. Add flour mixture and beat well. Add oats, cherries, and white chocolate chips. Beat until incorporated or stir by hand.
Drop dough by rounded tablespoonfuls onto cookie sheets, spacing cookies at least 1 inch apart.
Bake 10 to 12 minutes until light golden brown. Cool 1 minute on cookie sheets, then remove to cooling rack to finish cooling completely. Store in an airtight container.