I decided to squeeze in one more post before Christmas because these cookies are too good not to share with you. I rarely turn down a cookie, but my favorite cookie is oatmeal chocolate chip. When I saw a recipe on the blog Simply Scratch for rum cherry & chocolate chunk cookies I was inspired to make an oatmeal version. These cookies are chewy and sweet with bits of dark chocolate and rum soaked dried cherries in every bite. They are a perfect addition to any dessert table or holiday cookie exchange. Give them a shot this weekend!
For professional tips on how to make better cookies head to the Kitchen and check out Joy the Baker’s post for home bakers. One bit of advice I almost always follow: let the dough rest for a day or two in fridge before baking. The flavors really meld together resulting in a better tasting cookie. Who doesn’t want that?
Rum Cherry Dark Chocolate Chip Oatmeal Cookies
recipe inspired by Simply Scratch and Joanne Chang’s Flour Cookbook
makes about 31/2 dozen
For Rum Cherries:
3/4 dried chopped cherries
1 cup dark rum
For the cookies:
1 cup or 2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 cup packed light brown sugar
1 & 3/4 cups unbleached all-purpose flour
1 & 3/4 cups old fashion oats (not quick or instant)
1 tsp. baking soda
1 tsp. kosher salt
1 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup rum cherries
For Rum Cherries: coarsely chop dried cherries and place them in a small sauce pan. Pour 1 cup of dark rum over the cherries. Over medium heat, bring to a simmer. Allow to simmer for about 15-20 minutes. Remove from heat and set aside.
For cookies: Cream together butter and sugar for about 5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula a few times. Beat in the eggs and vanilla for 2-3 minutes or until well combined. Scrape the sides of the bowl and beat again for a minute to make sure the eggs and vanilla are well incorporated.
In a separate bowl whisk together the flour, oats, salt and baking soda. With the mixer on the lowest speed, slowly add the flour mixture to the butter/sugar mixture. Mix until combined.
Using a strainer, drain the cherries, squeezing out any access liquid with the back of a spoon and add them to the batter. Add the chocolate chips. Mix chocolate and cherries into the dough until evenly combined. Place dough in airtight container and refrigerate overnight or for at least 3-4 hours.
When ready to bake, pre-heat the oven to 350. Line two baking sheets with parchment paper. Spoon about 1 1/2-2 tablespoons of dough for each cookie onto prepared baking sheet. I used a cookie scoop. Bake for about 10-12 minutes. Do not over bake! Remove from oven and cool on baking sheet for 5-10 minutes. Remove from baking sheet and finish cooling on a wire rack. Cookies will last for up to 3 days, in an airtight container, stored at room temperature. Enjoy!
5 Cookies You Should Make for Santa!
I made these dark chocolate truffle cookies last year and they were a huge hit!
Looking for a gluten-free Christmas cookie? Head to Heather Cristo’s blog for a gluten-free candy cane chocolate chip cookie. Yum!
Do you like crinkle cookies? Try Meyer lemon crinkle cookies. I made a grapefruit version last year and they were delicious.
Sugar cookies are a must at Christmas. Try a brown sugar cookie this year!
If I had to make only one cookie this holiday season, this would be it! For a peanut free version, swap out the peanut butter for Sunbutter. They taste amazing!