- 1 cup unsalted butter, softened
- 1 1/4 cup packed brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 3/4 cup unbleached all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoon cream
- 2 teaspoon vanilla extract
- 2 1/2 cup rolled oats
- 12 oz white chocolate chips
- 10 oz dried cherries
Directions:
In a small bowl sift together the flour, baking soda, salt cinnamon, and nutmeg and set aside.
Beat together brown sugar, butter, and white sugar in large bowl until creamy. Next, beat in the eggs, cream, and vanilla extract until a bit fluffy.
Gradually stir flour mixture into the butter mixture until well combined. Then, add oats, white chocolate chips and dried cherries. Mix together until these are pretty evenly distributed throughout the batter.
Drop tablespoon sized portions of the cookie dough onto a stoneware baking sheet (or a greased metal one). Bake for approximately 11-13 minutes. Keep on eye on them. Undercooking them ever so slightly keeps them nice and chewy. Allow to cookies to cool on a rack and enjoy!
Myrtle's Note: All I changed was half-and-half to cream, because why would anyone use half-and-half when cream is available? These cookies are DIVINE! My photo shows them a bit squished because I was impatient about moving them to the cooling rack. But should photography matter when such tastiness is before you?
Yield ~60 cookies
Source: http://www.foxnews.com/recipe/white-chocolate-cherry-oatmeal-cookies
