Whenever we travel to Door County, we return home with a car full of tasty goodies. There are annual favorites (we bring my dad a pie from Bea’s and I love Koepsel’s Pumpkin Butter and Jellies) and there are recent additions (spaghetti sauce from Sammy Rae’s) and this year’s newest find…Island Orchard Cider and farm fresh apples.
One thing I always pick up is a big bag of dried cherries. I like to say that I will put them in salads like my local favorite at Wild Tomato, full of goat cheese and cherries, but ultimately I just love to bake with them. When I was searching for recipes to make this past weekend, it was the cherries that caught my eye. Add in the chocolate and oatmeal and the page was bookmarked!
Although the point of this book is to make BIG cookies, I decided to keep these ‘normal’ sized.
These cookies are a soft oatmeal cookie with the addition of chocolate.
And in case that is not enough…more chocolate chips and tart dried cherries make these cookies unbelievably addictive!
Once baked, these cookies needed to hide out in the laundry room…so silly…I know, but it’s the only way to keep Cooper’s nosy nose out of them. Then, they will be packaged up and sent off to New York for Thanksgiving. I did bring a few to work, where they were a HUGE hit, and the BOY and I have been snacking on them all week.
We have been enjoying all of our DC goodies. Can’t wait to go back and stock up on more!
Do you bring home food when you travel?
Some of my best finds were tea and spices from Israel and chocolate (and of course wine) from Napa!
Chocolate Cherry Oatmeal Cookies
From Big Fat Cookies by Elinor Klivans
1 3/4 cups all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (I just did 1 teaspoons of vanilla)
2 1/2 cups oatmeal (not quick cooking or a mixture of quick and not quick)
1 cup dried cherries
2 cups milk chocolate chips (I think semi-sweet worked really well too)
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper (or Silpats).
Sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute scrapping the sides as needed. Add the eggs, vanilla, and almond extract and mix until blended, about 1 minute. The mixture may look curdled. On low speed, add the flour mixture and oatmeal, mixing just until the flour is incorporated and the dough looks smooth again. Mix in the dried cherries and chocolate chips.
Using a regular sized scoop or 1/4 cup measure, scoop the dough onto the prepared making sheets, spacing at least 2 inches apart (if making big cookies). Bake the cookies one sheet at a time (I did not do this) until the tops feel firm and look dull rather than shiny, about 22 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a spatula to transfer to a cooling rack.
Store in airtight container for 4 days or freeze.