Ingredients
3/4 C all-purpose flour
2 T unsweetened cocoa
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
3/4 C butter, at room temp
1/2 C sugar
3/4 C (L Brn) sugar, packed
2 large egg(s)
2 1/2 C uncooked oatmeal
1/2 C dried cherries
Moist and chewy, chocolate and cherries make these cookies sinfully rich. Make the cookie dough ahead of time, freeze it and then bake anytime for that fresh-out-of-the-oven taste.
Preheat oven to 350ºF.
Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt in a small bowl; set aside.
Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
Scoop rounded teaspoonfuls of dough onto a non-stick sheet pan, pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.
