Chewy White Chocolate Chunk-Cherry Oatmeal Cookies

 

 I'm here to talk about one of my very favorite things to eat...Cookies!

 

I don't think I can convey to you just how delicious these oatmeal cookies are!  Filled with plump dried cherries, chunks of creamy white chocolate, toasted almonds, and old fashioned oats, this cookie is more like what I call a "gob" cookie that's chock full of good things.

 

 

 I always like to make a dessert using cherries around Presidents Day in honor of George Washington, our great first President!  I usually make a homemade cherry pie, but I decided to make cookies for something different.  Also, when I make a pie that feeds 6-8 for just Mr. Cozy and I, it seems like we have to stuff our face with pie for 2 days.  (Doesn't seem too bad, I guess...)  But with cookies, I make a big batch of dough and refrigerate it and just bake the cookies a few at a time when we want them! 

 

 

I have a sneaky suspicion these won't last very long, because they are crazy-good!  I chopped the white chocolate chunks myself and left them big so the cookies would be dotted with hunks of creaminess, and this tasted great!   I highly recommend chopping your own chocolate here rather than buying white chocolate chips.

 

 

I roughly chopped the dried cherries.  They add a bit of tartness that's so delicious with the chocolate and chewiness that's a perfect pairing with the crunchy toasted almonds.

 

 

I hope you all with find time during this winter storm that's blowing across the U.S. to make these  White Chocolate Chunk-Cherry Oatmeal Cookies!  If you're stuck at home, at least you can crank up the oven and makes a big batch of homemade cookies for--or with!-- your kiddos.  Grab a big glass of milk before they get out of the oven, because you want to eat these cookies while they're warm and extra chewy!  

 

Here is the plate we'll be enjoying over the next couple of days while the Mr. has a little time off! 

 

 

Chewy White Chocolate Chunk-Cherry Oatmeal Cookies

Adapted from Joy the Baker 

 

1 c. (2 sticks) Unsalted Butter, softened

1 c. Firmly Packed Brown Sugar

1/2 c. Granulated Sugar

2 Eggs

1 tsp. Vanilla Extract

1 1/2 c. All-Purpose Flour

1 tsp. Baking Soda

1 tsp. Cinnamon

1/2 tsp. Salt

3 c. Old Fashioned Oats

1 c. Dried Cherries

1 c. White Chocolate, coarsely chopped(I used Ghirardelli)

1/3 Slivered Almonds, toasted and rough chopped

 

 

Preheat the oven to 350 degrees.  

Spread out the almonds into a dry cookie sheet and bake for 7 minutes, or until fragrant and blonde.

 

In a medium sized bowl, place the flour, baking soda, cinnamon, and salt.  Stir together and set aside.

 

In a large bowl, cream the butter and sugars together with an electic mixer and beat until fluffy. 

 

Add the eggs one at a time and vanilla. 

 

With the mixer on low, slowly add the flour mixture.  Once all in, turn it up and make sure everything is blended well.

 

Add the oats, nuts, chocolate and cherries.  With a spoon mix all of this together until the add-ins are incorporated throughout.

 

Take half of the dough and place on plastic wrap.

 

 Fold the plastic around the dough, and using your hands mold the dough into a log.

 

 Twist the ends off then do the same to the rest of the dough.  You should have two logs that are ready to go in the fridge. 

 

Refrigerate for 4-24 hours for the best flavor.  The dough will last like this in the fridge over the next 5 days.  If you want to keep it longer, portion into heaping tablespoons and place in a freezer bag and freeze.

 

When ready to bake, preheat the oven to 350 degrees F.

 

Cut into portions about the size of heaping tablespoons and place on a ungreased cookie sheet.

 

 

Bake for 10-12 minutes until lightly golden and incredibly delicious!  Let cool for 1 minute before moving to a cooling rack.  Store tightly.

 

 

Chewy, chunky, crunchy and gooey.

 

 

 Enjoy!!!

 

 

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Sweet Little Cherry Pie Tartlettes

     I've always loved history.  Not only was it my favorite subject all through school, but even now I love to go on trips to historical places and tour old homes from centuries ago!  That is probably what fuels my love for Europe all anything "old world".  Homes, streets and businesses with old stone or brick, walls and floors that are bursting at the seems (sometimes literally!) with stories to tell fascinate my husband and I! I love a period film or a restaurant with the flair of another era.  Don't worry, there is a point to all of this. :)

     Now back to the really good stuff--the pie!...

     So, of course I've always loved George Washington's birthday.  In grade school we learned about the story about a young Washington cutting down the little cherry tree that he couldn't lie to his father about.  You know the story...perfect for children...especially whenever you have an object lesson like making a cute little cherry pies!  After all these years I still enjoy celebrating the birthday of one of the very best Presidents America has ever had, with baking a cherry pie.  (My husband love this tradition!)  This year I thought I would make these sugar-sweet, little tartlette pies.  Not sure what to call them, but I think something that ends with "lette" is so cute! 

  
     They are easy to make, and would be a perfect dessert for your children to help with! The filling is so much tastier than canned pie filling, and the frozen sweet cherries make this recipe surprisingly easy!  There is just enough sugar to sweeten them but not too much!  With the egg wash and sprinkled sugar on the top, you will get unbelievably crisp crust that's irresistably good!  This recipe is very similar to my Sugar Laced Cherry Pie, which would also be perfect to make for this holiday!  I just love these adorable baby pies, and I think you and your kids will, too!

 
Cherry Pie Tartlettes


1 bag frozen dark, sweet cherries

1/4 c. sugar

1 Tbsp. lemon juice

1 Tbsp. cornstarch

1 pkg. (2) refrigerated pie crusts

1 egg

1 Tbsp. sugar for sprinkling

In a bowl, place cherries with the next three ingredients.  Let sit for about 20 minutes or so stirring occasionally, or until the juices have created a yummy syrup. 


Unroll the pie crust.  Using a  biscuit cutter, make 3 in. circles until all the crust in used up.       .

Place about 4 cherries (with juice) onto a circle and place another one on the top, like a sandwich.  Fold and crimp the edges like you would a pie.

Place on a sheet pan lined with parchment paper or aluminum foil, because your little pies will leak juice.  It is going to happen, so don't worry!  Makes tiny slits in the top and brush with an egg wash.  (Egg wisked with a little water.) Sprinkle heavily with sugar over the top.

Bake at 375 degrees for about 30 minutes. Carefully remove from the pan before any of the spilled juice hardens, making it difficult to remove.  Eat warm and enjoy!  Makes about 10-12.

Sugar Laced Cherry Pie

I love the classics!  "Gone With the Wind", "It's A Wonderful Life", "The Sound of Music", Audrey Hepburn, Louis Armstrong, Dean Martin ---- buttermilk fried chicken, turkey and dressing, sweet potato cassarole, and of course cherry pie. Classics are all-time favorites that are enjoyed even more as the years go by.  They are passed down from generation to generation and  loved even more.  Cherry pie has to be one of those things.  Made from scratch, cherry pie (well, semi-homemade, if we're talkin' crust) to me is definitely a feel-good dessert that will "take you back" to a more simple era.  The taste of the sweet filling in a sugary crust will leave you feeling like your sitting at your Grandmother's kitchen table all over again.

This is a very simple recipe for cherry pie.  I used frozen sweet pitted cherries, but I've heard that the sour ones are good too!  If using frozen cherries, be sure to let them sit in the bowl with sugar and cornstarch long enough to defrost a bit before pouring them onto the crust and into the oven.

I used refrigerated pie crust for this recipe, like I always do.  (I've decided I'm not going to attempt the homemade stuff until I get a food processer.)  You don't have to make it a lattice crust on top, but I really like the old fashioned look of it on such a traditional pie. The crimson color of the berries look so pretty after it's baked and oozing out from the crust!  Yummy!!

To make the crust look extra golden, I always do a milk or egg wash and then generously sprinkle sugar on the top. (You can read more about an egg wash in Nana's loved Apple Pie recipe.)  This pie is irresistible!  We had some delicious sugary cherry juice in the pan once cut, so we spooned it over vanilla ice cream!  It was over the top good! I really do hope that you try this super simple sugar laced cherry pie.

Cherry Pie

1 1/4 c. granulated sugar
3 Tablespoons cornstarch
5 1/2 cups (about 2 bags) fresh or frozen pitted cherries
2 roll out refrigerator pie crusts


In a large bowl, stir together the sugar and cornstarch.  Add cherries.  Gently toss until coated well.  Let mixture stand for about 15 minutes, or until a syrup forms, stirring ocassionally.  (If using frozen cherries, let stand for about 45 minutes. Until cherries are partially thawed but still icy.)

Meanwhile roll our your bottom pie crust and lay it out in the pan. Stir the cherry mixture and tranfer to the pasty-lined pie plate.  If you are going to make a lattice top, do so now.  If not, put your top crust on and make a few slits in it  to allow the steam from the cherry mixture to release.  Seal and crimp the edges of the pie.  If desired, put on your milk or egg wash and sprinkle with sugar.

Bake pie on the rack about a sheet pan in case of spillage.  To prevent over browning, cover edges of pie with foil.  Bake in a 375 degree oven for 30 minutes (or 50 min. if using frozen berries).  Remove foil and bake for an additional 25-30 minutes until center is bubbly and pastry is golden.  Cool for at least 2 hours for it to set well.  Enjoy!