These cookies are chewy and flat, and will stay soft for several days.
PHOTO: TABITHA ALTERMAN
Chewy Chocolate Cherry Oatmeal Cookie Recipe
3/4 cup unsalted butter
1 1/4 cups brown sugar
1/4 cup coarse raw sugar
2 tbsp molasses
1 tbsp apple cider vinegar
1 1/2 tbsp pure vanilla extract
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 large egg
1/3 cup oat flour
1/4 cup unbleached all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
1 1/2 cups chocolate chips
1 1/2 cups dried cherries
(You can substitute your favorite nuts and fruits for the chocolate and cherries.)
Melt butter over low heat. Add brown sugar, stirring constantly until the sugar just begins to caramelize (as soon as the mixture bubbles). Remove from heat, and let cool to room temperature. Mix in raw sugar, molasses, vinegar and vanilla. In a separate bowl, stir together baking soda and powder, salt and spices. Add to the wet ingredients, then beat in the egg. Mix in flours, then stir in oats, chocolate chips and cherries.
Preheat oven to 350 degrees Fahrenheit. Lightly grease and flour a baking sheet. Drop spoonfuls of cookie dough onto baking sheet, then chill the pan in the refrigerator for 10 minutes. Bake cookies for 8 to 12 minutes. Take them out of the oven when the center still looks a bit gooey, and leave them on the baking sheet for a few more minutes. Let baking sheet cool before starting another batch. Yields 40 to 50 cookies.
Note: Molasses and caramelized sugar create chewy cookies, while oat flour keeps them moist longer. The other flours and coarse sugar improve their structure. I encourage you to experiment with different kinds of flours and sweeteners. If you adapt this recipe, for example, to create a lower-sugar cookie, please share your version in the comments section below.
Read More: To learn more about the health benefits of oats and how to implement them in your diet, check out 7 Hearty Oatmeal Recipes.