Recipe#7431

Title: Cherry Oatmeal 02

From: sboenau@indiana.edu (Stephanie Boenau) 
 Newsgroups: rec.food.baking 
 Subject: Cherry-Oatmeal Cookies 
 Date: Wed, 02 Sep 1998 14:46:57 -0500 
 Message-ID: sboenau-0209981446570001@dial-120-179.ucs.indiana.edu 

6 1/3 oz/175 g flour
 1 1/2 tsp baking soda
 1/4 tsp salt
 8 oz / 225 g unsalted butter, room temp
 12 oz / 325 g light brown sugar
 2 tsp vanilla extract
 2 T instant espresso powder
 2 eggs
 3 oz / 85 g rolled oats
 1 3/4 oz / 50 g shredded coconut
 7 oz / 200 g pecans, chopped
 6 oz / 175 g semisweet chocolate pieces
 6 oz / 175 g dried cherries, chopped
 Sift together the flour, soda, and salt. In a mixing bowl, cream
 the butter and sugar together until light and fluffy. Beat in the
 vanilla and espresso powder. One at a time, add the eggs, beating
 well after each addition. On low speed beat in the flour mixture
 until incorprated. Stir in the rolled oats, coconut, pecans,
 chocolate pieces and cherries.
 Chill the dough for 20 minutes. Using a #20 scoop (about 1/2 c)
 drop the dough onto a parchment-lined sheet pan. Gently press the
 mounds of dough until firm, about 1 hour. Preheat the oven to 350F.
 Bake the cookies for 12 to 15 minutes until centers are just set.
 I have also made my own version of these cookies by taking my
 favorite chocolate chip cookie recipe by adding rolled oats, cherries
 and pecans.