Oatmeal-Cherry Slice-and-Bake Cookies
Oatmeal cookies taste even sweeter when they're drizzled with white chocolate.
By Ree Drummond
Jump to recipe
Yields:
30 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 25 mins
You can freeze the leftover cookie dough for up to three months! (That means cookies anytime you want.)
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Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 sticks salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 tsp. pure vanilla extract
- 2 large eggs
- 2 cups old-fashioned rolled oats
- 3/4 cup dried cherries, chopped
- 1 3/4 cups white chocolate chips
Directions
- Step 1Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, combine the butter, brown sugar and granulated sugar and beat with a mixer until fluffy, about 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition.
- Step 2Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition. Add the oats and beat until just combined. Stir in the dried cherries and 3/4 cup of the white chocolate chips with a wooden spoon.
- Step 3Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 9-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
- Step 4Preheat the oven to 350 ̊ degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/2-inch-thick rounds and place 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are golden and set, 12 to 14 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.
- Step 5Melt the remaining 1 cup white chocolate chips in the microwave in 20-second intervals, stirring, until smooth. Place the cookies on clean parchment-lined baking sheets. Use a spoon to drizzle the cookies with the white chocolate. Let set at least 30 minutes at room temperature or 5 minutes in the refrigerator.
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