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Sun-Dried Cherry Oatmeal Cookies
By Snowvillage Inn, Snowville, NH

Click here for print-friendly version

13 1/2 ounces of all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground all-spice
8 ounces butter
12 ounces light brown sugar
2 ounces granulated sugar
3 eggs
8 ounces rolled oats
6 ounces sun-dried cherries

Sift together flour, baking soda, baking powder, salt, ground cloves, cinnamon
and all-spice.  Set aside.

Cream together butter, brown and granulated sugars in electric mixer, using
paddle attachment on medium speed, until light and smooth.

Add eggs slowly on low speed, fully incorporating and scraping the sides of
the bowl.

Blend in the sifted dry ingredients, mixing just to incorporate.  Blend in rolled
oats and cherries.

Divide the dough in half.  Roll each half into a log 23 inches long.  Wrap and
refrigerate until firm.  Slice into 1-inch pieces and place on parchment lined
sheet pans.  Or, after batter is mixed, scoop dough directly onto the pans, using
a stainless steel 1-ounce scoop.

Bake in over at 350 degrees F. until golder brown, 15-18 minutes.

Remove cookies from the pan and cool on wire rack.  

Makes 46 cookies, 1 ounce each.
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