Oatmeal Cookies with Cherries and Almonds
- Total Time
- 0:50
- Prep
- 0:15
- Cook
- 0:15
- Serves
- 44
- Difficulty
- Easy
-
all-purpose flour1 cup(s)
-
ground cinnamon1 tsp
-
baking powder1 tsp
-
table salt½ tsp
-
unsalted butter½ cup(s), (1 stick), softened
-
dark brown sugar1 cup(s), firmly packed
-
egg(s)1 large
-
vanilla extract1 tsp
-
old-fashioned rolled oats1 ¼ cup(s)
-
dried cherries½ cup(s), coarsely chopped
-
sliced almonds½ cup(s)
-
toasted wheat germ¼ cup(s)
- Place racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- 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.
- Roll rounded tablespoonfuls of dough into balls, making total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
- Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment to wire racks and let cool completely.
- Per serving: 1 cookie