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Drunken-Cherry Chocolate Oatmeal Cookies

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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36
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Description

Drunken-Cherry Chocolate Oatmeal Cookies. A twist on the classic oatmeal cookies.

Ingredients

  • 1 cup Spiced Rum
  • 2 cups Dried Pitted Cherries, Quartered
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar, Packed
  • 1 cup Butter, Softened
  • 2  Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1-½ cup Chocolate Chips
  • 2 cups Quick Cook Oats
  • ¼ cups Granulated Sugar, For Rolling

Preparation

Heat spiced rum in a saucepan until hot but not boiling. Remove from heat, add chopped cherries and allow them to soak for 1 hour.

Preheat oven to 375 F.

In the bowl of your stand mixer using paddle attachment, cream together the sugars and butter until light and creamy (about 3-5 minutes). Add in the eggs and vanilla and mix to combine.

In a large bowl, stir together the flour, baking soda, baking powder and salt. Add dry ingredients into the mixer bow and stir until combined.

Put the remaining sugar in a shallow bowl. Set aside.

Drain the cherries and pat them dry. Add the cherries, the chocolate chips and the oats to the mixer bowl and stir gently just until combined. Using an ice cream scoop, scoop dough into large balls and roll in them in the sugar. Place the dough balls onto parchment paper lined baking sheets, spacing them about 2 inches apart. Using a fork, gently press down on the balls of dough until they are about 1/2″ thick.

Bake for 10-12 minutes or until golden around edges. Remove pans from oven. Let them rest on the cookie sheet for 3-5 minutes and then transfer to cooling rack.

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Profile photo of rinabeana

rinabeana on 6.9.2014

These sounded delicious and I had all the ingredients on hand! Sadly, they ended up being what I consider a culinary disaster. The dough was extremely sticky and difficult to roll into balls. I would have left time for refrigeration if I had known the dough would be so sticky. It may not have mattered, because instead of coming out puffy and lovely like the picture, they totally spread out and ran into each other on the sheet, resembling one huge “lace” cookie. My boyfriend salvaged the first pan with a biscuit cutter and I made much smaller balls for the remaining pans. Since they were so thin, it was difficult to remove them from the baking sheet without tearing (my boyfriend ate all the “mistakes”). They still spread out and look unappetizing to me. They ended up being chewy in the middle with crisp edges and they taste okay. I just prefer a puffy, chewy cookie, which is what I thought I’d get with this recipe.

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