Cookie Jar: Chewy Cherry Oatmeal Cookies

My plan was to not make any cookies, brownies, cakes, cupcakes, or any other sweet treats until February. I got to January 13th. I have a terrible sweet tooth. I really needed a cookie. These are almost good for you, right? And Abbie will eat most of them, and my husband will eat the rest. I only made a 1/2 recipe, and used a 1 1/2 tsp. scoop for the cookies. Because the cookies were going to be so small and cherries are so big, I quartered the cherries. These hit the spot. Abbie was sous chef on these. They were on Martha Stewart a couple of days ago.

Chewy Cherry-Oatmeal Cookies

Makes about 4 dozen (I got about 4 dozen from a half batch and small scoop)

1 1/4 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
1 cup packed light-brown sugar
1/4 cup honey
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups Quaker Old-Fashioned Rolled Oats
1 cup dried cherries

Preheat oven to 350°. Line 2 baking sheets with nonstick baking mats or parchment paper. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

Pumpkin Oatmeal Cookies

I was looking for a good pumpkin cookie recipe when our internet service failed. My husband called the company, who said they were having a technical problem that wouldn't be fixed until 3:00. Hmmm. What to do? Make up your own recipe! So here is my recipe for Pumpkin Oatmeal Cookies. I wanted a cookie that was like a regular oatmeal raisin cookie, with lots of pumpkin flavor, that reminded me of pumpkin pie. I didn't add nuts, because Abbie prefers cookies without them. The only criticism I have for these cookies is that they were a little cakey. I think I would either increase the amount of granulated sugar to 1 cup, or decrease the baking soda some. Earlier in the month I baked a sugar-pie pumpkin, pureed it, then measured and froze 1 cup portions. So I used my pumpkin here, but I don't see why you couldn't use canned. I was tempted to put a nice little glaze on these, but am trying to cut back on the sweets a little in preparation for those mini Almond Joys on Halloween!

Pumpkin Oatmeal Cookies
1 cup, (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar (increase to 1 cup?)
1 cup brown sugar
1 egg
1 tsp. good vanilla
1 cup pumpkin puree'
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
3 cups oats
1 cup raisins

Preheat oven to 350 degrees. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the egg and vanilla. Add the pumpkin. Mix until combined.
In a separate bowl, whisk together the flour, spices, and salt. Add the flour mixture to the butter mixture with the mixer on low speed, until just combined. In another bowl, combine the oats and raisins. Stir into the dough to combine. Drop dough onto cookie sheets covered with silpats or parchment using a 1 1/2 inch scoop. Wet 2 fingers and press cookies down to flatten slightly. Bake 10-12 minutes. Cool 2-3 minutes on cookie sheet, then cool completely on a rack. Makes 5 dozen.