This is the cookie I want right now. Right. Now. The oatmeal part of it says “breakfast,” while the cherry part says “pie and coffee.” This just may be THE PERFECT COOKIE FOR ME! It’s breakfast, the most important meal o’ the day, AND dessert that compliments coffee, which is a breakfast treat as well as a drink-all-day treat.
You think I like cookies? Well, yes, you’d be correct in that um, assumption, which I know isn’t much of an assumption at all, considering I’ve been writing about cookies for the last 29 days. So maybe think about it this way: Cookies may be my weakness, but cherry pie is my arch-weakness.
Seriously. I think this may be because the cherry molecule activates something in coffee, some unknown atomic cherry particle combines with the caffeine particle and creates an explosion of good cheer. Cherries + coffee = INSTANT HAPPY! I guess the INSTANT HAPPY is why I think coffee + cherry pie and cookies with cherries = Christmas. It’s a Good Cheersplosion!
Also, the coffee bean is the inside of a coffee cherry.
Cheery Cherry Oatmeal Cookies from Aunt Anne’s recipe card.
- 1 ¼ cups flour 1 ½ tsp cinnamon
- 1 tsp baking soda 1/4 tsp freshly grated nutmeg
- ½ tsp salt 3 cups Rolled Oats
- 1 unsalted butter, softened 1 cup packed light-brown sugar
- ¼ cup honey 2 large eggs
- 1 ½ tsp vanilla extract
- 3 cups Rolled Oats 1 cup dried cherries
Line 2 baking sheets baking paper.
Blend together flour, cinnamon, baking soda, nutmeg, and salt set aside.
In separate bowl, beat butter, sugar, and honey on medium-high speed until light and fluffy. Add eggs and vanilla, beat to combine. Gradually add flour mixture, mix well. Stir in oats and cherries.
Drop by tablespoon about 2 inches lined baking sheets. Bake 10 to 12 minutes or until golden.
Cool on sheets for 5 minutes, then transfer cookies to wire rack.
Serve with a bold, robust Colombian Coffee.