White Chocolate Chip And Cherry Oatmeal Cookies

• 분량: 14 servings
• 활동 시간: 15 minutes
• 총 시간: 25 minutes

재료

14 and 1/2 tbsp salted butter, melted (206 grams)

1 cup light brown sugar, packed (220 grams)

1/2 cup granulated sugar (106 grams)

2 large eggs

1 tsp vanilla

1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

3 cups old-fashioned whole rolled oats, divided (312 grams)

1 and 1/2 cups white chocolate chips

1 cup dried cherries, roughly chopped

Optional: extra white chocolate, for melting + drizzling

방향

Prep Oats: Add 2 cups of the whole-rolled oats to a food processor and pulse until they are broken down into something that resembles a flour – you just made oat flour. We'll use this with the dry ingredients in the next step.

Make the cookie dough: Melt butter in a large mixing bowl. Whisk in the sugars, then whisk in the eggs and vanilla. Add the dry ingredients, including the 2 cups of pulsed oats (oat flour) and the 1 cup of whole rolled oats. Fold the dry ingredients into the wet ingredients with a silicone spatula or wooden spoon until just a few streaks of flour remain. Fold in the chopped cherries and white chocolate chips until evenly distributed.

Rest Dough & Prep to Bake: Pop the bowl in the fridge, covered with a clean kitchen towel, to rest for 10 minutes while you preheat the oven to 365 ℉ and line your baking sheets with parchment paper.

Bake: Scoop cookie dough balls that are 90 grams in size. Place 5-8 cookies (leaving some room for spread) on a baking sheet lined with parchment paper. Bake at 365℉ for 9 minutes. Let remaining dough rest on the counter while it's waiting its turn to bake.The cookies will have a few small spots that still look like wet dough on top when done, but the edges will appear just set – this is completely normal for these cookies, and they will set up to the perfect soft & chewy consistency as the residual heat on the pan continues to bake them, and as they cool. Place cookie sheet on a wire rack to cool.

Serve & Store: Enjoy these oatmeal cookies once they're still warm but cool enough to handle, or let them cool completely. Store cooled cookies in an airtight container at room temperature for 4-5 days.

Make-Ahead Tip: Cookie dough can be made, rolled into balls, and frozen in an airtight container for 1-2 months. Freeze them on a cookie sheet and once frozen, transfer to a tupperware container or ziploc bag (this prevents them from sticking together in a giant glob). Bake from frozen - just add an extra minute or two.

영양 정보

• 1회 제공량: 1 cookie
• 칼로리: 449 kcal
• 지방 전체: 20 g
• 포화 지방: 12 g
• 불포화 지방: 6 g
• 트랜스 지방: 0.5 g
• 콜레스테롤: 62 mg
• 나트륨: 289 mg
• 탄수화물 전체: 62 g
• 식이섬유: 3 g
• 총 당류: 39 g
• 단백질: 6 g