We’re celebrating the National Cherry Blossom Festival with our own Cherry Picks — posts and recipes featuring cherries each day this week. Learn more about the National Cherry Blossom Festival here.
Cookie sheets and baking sheets are used interchangeably in recipes but there are differences. Both are rectangular, metal pans. Cookie sheets have one raised edge so cookies can slide off easily. Baking sheets have four raised edges, about an inch tall, and can be used for other purposes like roasting vegetables. (Raised edges keep juices from spilling.)
Insulated cookie sheets are actually two sheets with air trapped between them. They heat evenly and keep cookies from over-browning, but don’t allow them to crisp well.
Get rid of sheets that are warped or bent. They’ll prevent cookies from baking evenly.
Oatmeal Cherry Chocolate Chip Cookies
Dried cherries are the perfect complement to the semisweet chocolate chips. These cookies have a wonderful crunch. Take them off the baking sheet immediately after removing them from the oven for a softer version.
1¼ cups flour
½ teaspoon baking soda
1/8 teaspoon salt
½ cup butter
¾ cup brown sugar
½ teaspoon vanilla
¾ cup rolled oats
½ cup dried cherries
½ cup semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl.
Cream the butter and sugar together in the bowl of a mixer until light and fluffy. Add the egg and vanilla. Stir in the oats, cherries and chocolate chips.
Drop the batter by rounded teaspoonfuls onto prepared baking sheet.
Bake cookies 13-15 minutes or until golden brown.