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Photo of Oatmeal cookies with cherries & almonds by WW

Oatmeal cookies with cherries & almonds

3
Points® value
Total Time
55 min
Prep
20 min
Cook
15 min
Serves
44
Difficulty
Easy
The addition of dried cherries (instead of the usual raisins) puts a tart twist on the classic oatmeal-raisin cookie.

Ingredients

All-purpose flour

1 cup(s)

Ground cinnamon

1 tsp(s)

Baking powder

1 tsp(s)

Table salt

½ tsp(s)

Unsalted butter

½ cup(s), softened

Dark brown sugar

1 tsp(s)

Dark brown sugar

1 cup(s), firmly packed

Egg

1 large

Vanilla extract

1 tsp(s)

Uncooked old-fashioned rolled oats

1⅓ cup(s)

Dried cherries

½ cup(s), coarsely chopped

Sliced almonds

½ cup(s)

Toasted wheat germ

¼ cup(s)

Instructions

  1. Place racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone mats.
  2. Whisk together flour, cinnamon, baking powder, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low. Add flour mixture and beat just until blended. Stir in oats, cherries, almonds, and wheat germ.
  3. Roll rounded tablespoonfuls of dough into balls, making a total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
  4. Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment or silicone mats to wire racks and let cool completely.
  5. Serving size: 1 cookie

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