Chewy Chocolate Cherry Oatmeal Cookies

Name: Chewy Chocolate Cherry Oatmeal Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 48 cookies
Ingredients: 177.44 ml unsalted butter; 295.73 ml brown sugar; 59.14 ml coarse raw sugar; 29.58 ml molasses; 14.79 ml apple cider vinegar; 22.18 ml pure vanilla extract; 3.69 ml baking soda; 2.46 ml baking powder; 2.46 ml salt; 9.85 ml ground cinnamon; 1.23 ml ground ginger; 1.23 ml ground nutmeg; 1 large egg; 78.78 ml oat flour; 59.14 ml unbleached all-purpose flour; 236.59 ml whole wheat flour; 236.59 ml rolled oats; 354.88 ml chocolate chips; 354.88 ml dried cherries

Submitted by treehuggingmom

"So delicious! From Mother Earth News and Tabitha Alterman, who says: Molasses and caramelized sugar create chewy cookies, while oat flour keeps them moist longer. The other flours and coarse sugar improve their structure. Experiment with different kinds of flours and sweeteners."

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Ready In:: 55mins
Ingredients:: 19
Yields:: 48 cookies

ingredients

177.44 ml unsalted butter
295.73 ml brown sugar
59.14 ml coarse raw sugar
29.58 ml molasses
14.79 ml apple cider vinegar
22.18 ml pure vanilla extract
3.69 ml baking soda
2.46 ml baking powder
2.46 ml salt
9.85 ml ground cinnamon
1.23 ml ground ginger
1.23 ml ground nutmeg
1 large egg
78.78 ml oat flour
59.14 ml unbleached all-purpose flour
236.59 ml whole wheat flour
236.59 ml rolled oats
354.88 ml chocolate chips
354.88 ml dried cherries

directions

Melt butter over low heat. Add brown sugar, stirring constantly until the sugar just begins to caramelize (as soon as the mixture bubbles). Remove from heat, and let cool to room temperature.
Mix in raw sugar, molasses, vinegar and vanilla.
In a separate bowl, stir together baking soda and powder, salt and spices.
Add to the wet ingredients, then beat in the egg.
Mix in flours, then stir in oats, chocolate chips and cherries.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease and flour a baking sheet. Drop spoonfuls of cookie dough onto baking sheet, then chill the pan in the refrigerator for 10 minutes.
Bake cookies for 8 to 12 minutes. Take them out of the oven when the center still looks a bit gooey, and leave them on the baking sheet for a few more minutes.
Let baking sheet cool before starting another batch.