I always forget that I bought dried bing cherries. I’m a huge cherry fan, but only fresh cherries. I go crazy for them. So does my stomach, and not in a good way. So when I was digging around my cupboard I found my dried cherries.
They were begging to be made into cookies. The only thing I might do differently next time is to soak the cherries in hot water for a bit. It might make the cookies a bit more chewy, but these were totally spot on. In fact, I got 15 large cookies from this batch and they were mostly gone by the next day between the two of us. Don’t be afraid of shortening. It makes the cookies really light and fluffy tasting. Butter or margarine would be too heavy.
Cherry Oatmeal Cookies
1/2 cup shortening
1/2 cup brown sugar
1/2 c. granulated sugar
1 egg replacer of choice (Bob’s red mill, flax seed mixture, your choice)
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp or a pinch of salt
1/4 tsp nutmeg
1 tsp cinnamon
2 Tbsp almond milk
2 cups oats
3/4 cup dried cherries
Preheat oven to 325 degrees.
In a large mixing bowl cream together shortening and sugars.
Add vanilla and mixed egg replacer.
Combine flour, baking soda, salt, nutmeg and cinnamon. Add dry mixture to creamed mixture alternately with almond milk. You may need more or less milk, you want a stiff batter when you add the oats and cherries.
Mix in oats, then cherries. Form on cookie sheets, they will not spread a lot of the dough is stiffer.
Bake on an ungreased cookie sheet for 12-14 minutes. They will not be shiny on the top when finished.