If you are a diabetic or a low-carber, look away, look away now! These cookies aren’t even the least bit low carb or sugar free, and I promise that I am not trying to lead any of you into temptation. I made them with my kids during our huge snow storm last week and the whole family deemed them blog-worthy, so I am bound by family law to post about them. This blog take so much time and energy away from my kids, they have to have at least a little say in what goes into it!
This recipe came about for a variety of reasons, the first being the aforementioned snow storm. You may have heard about how the northeast got slammed last week with a true Nor’easter. 18 inches of snow in our neck of the woods, so between bouts of shovelling, I kept kid entertained by baking cookies, among other things. I had it in mind to come up with a new flavour combination for chocolate chip cookies because of a challenge by fellow blogger Charlie at Sweet Salty Spicy. I’m always up for a fun challenge, and I chose not to do it low carb because let’s be honest…who is going to vote for a low carb cookie over a full-sugar, full-carb one? Even I wouldn’t do it and I make some pretty good low carb cookies!
And then another challenge arose that convinced me to bake these cookies. Fellow blogger Steph from Steph’s Bite by Bite is running a marathon and needs to raise a little money…just a measly few thousand dollars! She rather smartly turned to the blogging community and proposed an online bake sale, where we contribute an item that readers can bid on. We will then make our treats and send to the highest bidder, and all proceeds will go to the Leukemia and Lymphoma Society. I am all for supporting fellow runners and fellow bloggers, and I thought that my cookies would be a good addition to her fundraising efforts so I signed up. The bake sale will be taking place on January 31st, so if you are interested in my treats or any others, be sure to stop by! I will make sure to post about it closer to the time and get it on everyone’s radar. And if you want to contribute a baked good yourself, head on over to Steph’s blog and sign up.
The Results: I already told you these were deemed blogworthy, and boy, they certainly were. I gave into temptation and had a bite of a warm cookie right out of the oven, all melty warm goodness. If you like the combination of white chocolate and dried fruit, this is the cookie for you! I chose to put it in an oatmeal cookie to give it more ooomph. I’ve always loved oatmeal and chocolate chips together and was curious about how it would fare with white chocolate. It’s a great combination, I can tell you!
Apparently I am not the only one who thinks so! Turns out that my little combination of cherries, white chocolate and oatmeal is not so original after all. Just as I was writing this, I got a link from another blogger who came up with her own version of the same thing just the other day! Check out the Baking Barrister’s version HERE.
Cherry White Chocolate Chip Oatmeal Cookies
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 cups old-fashioned rolled oats
1 cup dried cherries, coarsely chopped
1 cup white chocolate chips
Preheat oven to 350F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat butter and sugars together until light and fluffy, about 3 minutes. Beat in eggs, one at a time until thoroughly combine, scraping down beaters and bowl as needed.
Add flour mixture and beat until combined. Mix in oats, cherries and white chocolate chips until just incorporated. Batter will be very stiff.
Roll tablespoons of dough between palms and place on prepared baking sheets. Flatten somewhat with the palm of your hand.
Bake until edges are beginning to brown and tops are soft and puffy, 15-20 minutes, switching and rotating pans halfway through baking.
Let cool on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Makes 3 1/2 to 4 dozen cookies.