I cannot help it. Once I started pitting that bucket of fresh cherries that I used for the Gazpacho, and some other things coming up, I had to use them up. Sure we ate one every five that I pitted, but hubby had gone nuts buying as much as he did. He does not cook, so how would he know that I had to come up with so many creative ideas for using them.
On a trip to the market I had seen cookies on a display. Old fashion oatmeal cookies with raisins. You know when you buy things like that, well you are taking a risk getting something fresh, and I like mine soft and chewy, not hard and crunchy. Oh, I am sure some of you out there like your cookies crunchy, so just take this recipe and bake them a little longer...and do not forget I changed raisins to cherries. Pulsate them in the lil'chopper, and add some nuts if you like. My first batch was forgotten, because we were watching a movie. They were eaten even with the extra browned edges. The rest of them were perfectly chewy and yummy. Just the way I like them!
Chocolate Cherry Oatmeal Cookie Sandwiches
1 1/4 cups Butter 3/4 cup Brown sugar 1/2 cup Sugar 1 Egg 1 teaspoon Vanilla 1 1/2 cups All purpose flour 1 teaspoon Baking soda 1 teaspoon Salt 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 3 cups Oats quick or old-fashioned 1 cup chopped cherries 1 container dark chocolate baking nibs
Preheat oven to 375 degrees.
Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and cherries.
I took the dough and rolled it up in wax paper and let it slightly freeze; then slice 1/4 inch thick pieces.
Bake 8-9 minutes for chewy cookies.
Remove from cookie sheet, and quickly add a piece of dark chocolate nib on flat side, and place another on top; let cool. Remove to wire rack.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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