Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of dried cherries and almonds adds a sweet and slightly tart contrast to the traditional oatmeal base.
- Chewy Texture: The use of quick-cooking oats ensures a chewy consistency that complements the crunch of almonds.
- Easy to Prepare: With straightforward steps and common ingredients, these cookies come together quickly, making them perfect for both novice and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup (2 sticks) softened butter
- 1 cup white sugar
- 2 eggs
- 1 tablespoon almond extract
- 2 teaspoons baking powder
- 2 cups quick-cooking oats
- 1½ cups all-purpose flour
- 1 cup dried cherries
- ½ cup sliced almonds
Directions
- Prepare the Cherry Mixture: In a small bowl, beat the eggs and add the almond extract and dried cherries. Let the mixture sit for at least 15 minutes; an hour is preferable to allow the flavors to meld.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and white sugar until the mixture is fluffy and well-combined.
- Combine Mixtures: Add the egg, almond extract, and cherry mixture to the butter-sugar blend. Mix well until all ingredients are thoroughly incorporated.
- Add Dry Ingredients: Stir in the baking powder and quick-cooking oats, mixing until just combined.
- Incorporate Flour and Almonds: Add the all-purpose flour and sliced almonds to the dough, mixing until a cohesive dough forms.
- Shape the Cookies: Drop rounded teaspoons of dough onto a greased cookie sheet, spacing them appropriately to allow for spreading during baking.
- Bake: Place the cookie sheet in a preheated oven at 350°F (175°C) and bake for 12-15 minutes, or until the edges turn lightly golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 18 cookies.
- Preparation Time: 20 minutes
- Baking Time: 12-15 minutes
- Total Time: Approximately 35 minutes, including cooling time.
Variations
- Nut Options: If you prefer, you can substitute sliced almonds with chopped walnuts or pecans for a different nutty flavor.
- Fruit Choices: Dried cranberries or apricots can be used in place of dried cherries for a unique twist.
- Vegan Adaptation: To make these cookies vegan, consider using plant-based butter and flaxseed meal mixed with water as an egg substitute.
Storage/Reheating
- Storage: Store the cooled cookies in an airtight container at room temperature. They will remain fresh for up to one week.
- Freezing: For longer storage, place the cookies in a freezer-safe container or bag and freeze for up to three months. Thaw at room temperature before enjoying.
FAQs
1. Can I use old-fashioned rolled oats instead of quick-cooking oats?
Yes, you can use old-fashioned rolled oats. However, quick-cooking oats provide a softer texture, while rolled oats will yield a chewier bite.
2. Are there any nut-free alternatives?
Certainly. You can omit the nuts entirely or replace them with additional dried fruits or seeds like sunflower or pumpkin seeds to maintain texture and nutritional value.
3. How can I make these cookies gluten-free?
To make these cookies gluten-free, use certified gluten-free oats and substitute the all-purpose flour with a gluten-free flour blend.
4. Can I use margarine instead of butter?
While margarine can be used, it may affect the flavor and texture. Using real butter is recommended for the best results.
5. How do I prevent the cookies from spreading too much during baking?
Ensure that the dough is chilled before baking and that you space the cookies appropriately on the baking sheet.
6. Can I add chocolate chips to this recipe?
Yes, adding chocolate chips can introduce a rich, sweet element. Consider adding up to 1 cup of chocolate chips along with the dried fruits and nuts.
7. How do I know when the cookies are done baking?
The cookies are ready when the edges turn lightly golden brown. The centers may appear slightly underbaked but will firm up as they cool.
8. Can I reduce the sugar content in this recipe?
Reducing sugar may affect the texture and sweetness of the cookies. If desired, you can experiment with sugar substitutes, but results may vary.
9. How should I store the cookie dough if I want to bake later?
Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. For longer storage, freeze the dough and thaw in the refrigerator before baking.
10. Can I freeze the baked cookies?
Yes, these cookies freeze well. Store them in a freezer-safe container, and they will stay fresh for up to three months.
Conclusion
These Cherry Almond Oatmeal Cookies are a wonderful blend of chewy oats, tart cherries, and crunchy almonds. They’re easy to make and perfect for any occasion. With a variety of potential variations and a simple method, they’ll quickly become a staple in your cookie rotation. Enjoy baking and indulging in this flavorful treat!
Print
Cherry Almond Oatmeal Cookies
- Total Time: 35 minutes (including cooling)
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Cherry Almond Oatmeal Cookies combine the perfect blend of dried cherries, crunchy almonds, and chewy oats for a delicious twist on the classic oatmeal cookie. The chewy texture and nutty flavor make these cookies an irresistible treat. Perfect for any occasion, these cookies are easy to make and will quickly become a family favorite.
Ingredients
- 1 cup (2 sticks) softened butter
- 1 cup white sugar
- 2 eggs
- 1 tablespoon almond extract
- 2 teaspoons baking powder
- 2 cups quick-cooking oats
- 1½ cups all-purpose flour
- 1 cup dried cherries
- ½ cup sliced almonds
Instructions
- Prepare the Cherry Mixture: In a small bowl, beat the eggs and add the almond extract and dried cherries. Let the mixture sit for at least 15 minutes; an hour is preferable to allow the flavors to meld.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and white sugar until the mixture is fluffy and well-combined.
- Combine Mixtures: Add the egg, almond extract, and cherry mixture to the butter-sugar blend. Mix well until all ingredients are thoroughly incorporated.
- Add Dry Ingredients: Stir in the baking powder and quick-cooking oats, mixing until just combined.
- Incorporate Flour and Almonds: Add the all-purpose flour and sliced almonds to the dough, mixing until a cohesive dough forms.
- Shape the Cookies: Drop rounded teaspoons of dough onto a greased cookie sheet, spacing them appropriately to allow for spreading during baking.
- Bake: Place the cookie sheet in a preheated oven at 350°F (175°C) and bake for 12-15 minutes, or until the edges turn lightly golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a vegan version, swap the butter for plant-based butter and use flaxseed meal and water as an egg replacement.
- To make these gluten-free, use certified gluten-free oats and substitute all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
