Oatmeal Chocolate Chip OR Oatmeal Tart Cherry Cookies
2 sticks salted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 cups oats, uncooked
1 cup chocolate chips (or coarsely chopped dried cherries)
Preheat oven to 350°F.
In large bowl, or stand mixer, beat butter, sugars, eggs and vanilla until creamy.
In large bowl mix together all but chocolate chips. Stir butter mix into flour and oats, then add chocolate chips or cherries, mix well. I put the dry into my stand mixer and let it do the stirring, chips/cherries and all.
I use a small cookie dough scoop to form small balls and usually fit 8 at a time on my parchment paper lined cookie sheet. Bake 10 minutes, allow to cool 3 minutes on cookie sheet, then remove to wire rack. Cool completely, store tightly covered.
** Holiday cookie tip: store crisp cookies separate from moist cookies, or your moist will dry out and your dry will get soggy. I use disposable foil roasting pans purchased in bulk with foil or press-and-seal.http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474