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OATMEAL COOKIESWhen I was growing up, there was always a box of chocolate-covered cherries on the kitchen counter. Always! They’re my mother’s favorite candy. It should come as no surprise, then, that this is her favorite cookie, especially when I bake them for her. These cookies also make great ice cream sandwiches; try filling them with either Vanilla (this page) or Chocolate Ice Cream (this page).

  • Yield: 4 Servings


  • ½ cup (1 stick) unsalted butter, at room temperature,
  • plus more for greasing the pan
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup (packed) dark brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup old-fashioned rolled oats
  • 1½ cups mini semisweet chocolate chips
  • 1 cup dried cherries
  • ½ cup sliced almonds, toasted (see Hint, this page)
How to Make It
  1. Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper. Grease the parchment paper with butter.
  2. In a medium bowl, sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on high speed until light and fluffy, 3 minutes. Scrape down the sides and around the bottom of the bowl. Add the egg and both extracts, and beat on high speed for 1 minute. Add the flour mixture and beat on low speed just until combined. Beat in the oats, chocolate chips, cherries, and almonds on low speed for 1 more minute.
  3. Drop 2 tablespoons of dough onto the prepared pans, 2 inches apart.
  4. Bake until golden brown, 8 to 10 minutes. Let the cookies cool on the pans for 15 minutes, then transfer them to a wire rack to cool completely. The cookies will keep in an airtight container for 3 to 4 days.

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