Cherry-White Chocolate Cookies


~ My Cookies~




1 c. butter, softened

1 c. firmly packed light brown sugar

1/2 c. granulated sugar

2 large eggs

2 tsp. vanilla

2 c. AP flour

2 tsp. baking powder

1/2 tsp. salt

2 c. uncooked regular oatmeal

5 oz. white chocolate ( 5 of the 1 oz. blocks of white chocolate) coarsely chopped

1 c. chopped maraschino cherries



Preheat oven to 375F. Place oven rack in middle of oven.


Chop cherries, and pat as dry as possible. Place your chopped cherries on several thicknesses of paper towels and squeeze as much liquid from them as possible.  Set aside.


Beat butter at medium speed with mixer until fluffy; gradually add sugar, beating well.  Add eggs and vanilla; beat well.


Combine flour, baking powder, and salt; gradually add to butter mixture, beating well. With a wooden spoon, stir in oats, white chocolate and the cherries.


Using a tiny cookie scoop, drop dough onto parchment lined cookie sheet, or an un-greased cookie sheet. Place cookies 2 inches apart.  Bake @ 375F for exactly 10 minutes. They will be just lightly browned.  Cool 2 or 3 several minutes on cookie sheet, then remove to wire racks.


The recipe will give you about 5 dozen cookies.

   First this year, I am making cookies, breads, etc. that I know will freeze.  This dough freezes great. I made three batches of these cookies, baked a sample for tasting, then froze the remainder of the dough.  For freezing,  I scooped the dough onto a cookie sheet, forming the cookies just as if I were going to be baking them. I placed the sheet in the freezer and after the cookies were completely frozen, I placed the little cookie balls in zip lock freezer bags. Labeled the bag with the date, baking temperature and baking time. If you like, this dough can be rolled into a log, the just freeze the entire log. When ready to bake I will let them thaw, then bake them off.