During my last Aldi shopping trip, I spotted 24 ounce jars of dark Morello cherries for $1.99. Seriously… $1.99… have I mentioned how much I love shopping at Aldi? This recipe makes great use of any kind of pitted cherries – sweet cherries or sour cherries, Bing cherries or Burgundy cherries, frozen, jarred, or canned – anything will work except for dried cherries, which are lovely in granola but not quite soft enough for baked cookies. If you have access to fresh cherries and feel like pitting them for this recipe, well, have at it!
This recipe doubles easily, if you’re baking for a crowd. I sent a double batch to the office with my favorite CPA today… tax day is approaching, and folks who prepare tax returns professionally are chained to their desks for just a few more days!
Ingredients (Makes about 50 cookies)
3/4 cup (1 1/2 sticks) softened butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 tablespoon brandy
2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
pinch of ground cloves
2 cups rolled oats (not instant)
1 1/2 cup flaked coconut (sold in a bag in the baking aisle)
1 cup cherries, pitted, and thawed if previously frozen
Step 1) Drain cherries well, and coarsely chop. A blender can be used to chop the cherries – but don’t get carried away! You want large pieces, not a pureed mess. After chopping, drain cherries a second time and set aside.
Step 2) In a large bowl, cream together butter and sugars. Blend in eggs and brandy. Mix very well.
Step 3) Combine flour, baking powder, baking soda, and cloves in a small bowl. Add to wet ingredients and mix well.
Step 4) Gently fold in oats and coconut. Last, fold in the cherries GENTLY. Don’t add them all in one big lump, but separate them a bit and sprinkle around the bowl of dough. They will be more evenly distributed this way.
Step 5) Drop dough by rounded teaspoons onto baking sheets lined with parchment paper. Leave about 2 inches of space around each cookie.
Step 6) Bake in a preheated 375 degree oven for 12-14 minutes. Tops of cookies should be slightly firm. Be careful not to underbake (unless you plan to eat the whole batch immediately), because cherries are quite juicy.
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