Oatmeal cookies have always been my favorite because I love the cinnamon, raisins and the chewy texture. My mom’s recipe was always just perfect. However, my husband doesn’t like raisins so I had to find a way to make my oatmeal cookies with the same type of texture without the raisins. In place of the raisins I use chopped dried cherries and the flavor in combination with the dark chocolate is the best. In fact, the flavor is better than using raisins. These cookies are very soft and chewy. I use Crisco butter flavored shortening instead of butter and the cookies remain soft if stored in an airtight container. I know these will be a favorite of yours so give them a try.
Ingredients (7 - 8 dozen)
- 1 cup shortening
- 1 1/2 cups light brown sugar
- 1/2 cups buttermilk, room temperature
- 2 eggs, room temperature
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 cups quick cooking oats
- 3/4 cup chopped dried cherries
- 1-10 oz package dark chocolate morsels
Directions
In a bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. (Photo A) Set aside.
Photo A
Photo B
Photo C
In the bowl of an electric mixer, cream the shortening and brown sugar until light and fluffy. Beat in the eggs one at a time, blending well. (Photo B) Stir in the buttermilk. (Photo C)
Add the flour mixture to the electric mixer, one-third at a time and blend well. Repeat until all the flour mixture is incorporated.
Add the oats and mix just until blended.
Stir in the cherries and chocolate morsels. (Photo D) Do not use the electric mixer because it could break up the chips.
Photo D
Photo E
Photo F
Line the baking sheets with parchment paper. Using a tablespoon scoop, drop the cookies on the baking sheets about 2 inches apart. (Photo E) Bake in a 375 degree oven for 10 minutes or until lightly browned. (Photo F) Cool on wire racks and store in an airtight container.