Oatmeal Cherry Almond Cookies Recipes

Steps:

• In a small bowl, stir together the oats and 1/4 cup hot water, and rest for 5 minutes.
• In the pitcher of a blender, add the oat mixture, the cherries, yogurt, 2 tablespoons cold water, the honey, almond extract and a pinch of salt. Blend on high speed until very smooth. Pour into a glass and serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chips and walnuts. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
• In large bowl, stir together sugar cookie mix, flour, butter and egg until combined. Add remaining ingredients; stir just until combined.
• With hands, roll tablespoonfuls of dough into balls; place 2 inches apart on cookie sheets.
• Bake 10 to 15 minutes or until lightly browned. Remove from oven; cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.
• Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees. 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.

Steps:

• Preheat oven to 375.
• In a small bowl combine cherries and kirsch, triple sec or hot water. Let stand for 30 minutes; drain well.
• Meanwhile, combine butter and shortening until well blended. Add brown sugar, sugar, baking soda and salt until well blended. Beat in eggs. Beat in flour until well mixed. Stir in oats. Add drained cherries and almonds.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to wire rack; let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• Cream sugar and butter. add eggs and golden syrup, mix well.
• Meanwhile cook cherries in water (to cover) in microwave for about a minute to plump them up.
• Discard half the liquid, cool.
• Mix flour, baking soda, oats and nuts together. add cherries and cooking liquid to the wet ingredients; mix well.
• Loosely fold the dry ingredients in, leave batter to sit for at least half an hour (can be refrigerated overnight, but the cookie texture will be different).
• Drop teaspoons of the batter onto a greased cookie sheet.
• Bake 13 to 15 minutes at 350 degrees.
• Cool before storing.
• They are soft, a little chewy, and not particularly sweet.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
• Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
• Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

Steps:

• Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper.
• In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries.
• Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops.
• Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.