Oatmeal Cookies with Crystallized Ginger & Dried Cherries
Copyright Christine Cooks 2005 - 2009.  All rights reserved.
Oatmeal Cookies with Crystallized Ginger and Dried Cherries
Christine's original recipe
Yields about 40 cookies
1/2 cup Earth Balance Buttery Stick
1/2 cup unsalted butter
1/2 cup Splenda/Brown Sugar Blend (or you can use 1 cup brown sugar)
1/2 cup Splenda/Sugar Blend (or you can use 1/2 cup sugar)
2 eggs
1 teaspoon good vanilla extract
1 cup unbleached flour
1/2 cup white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking oats
3/4 cup organic dried bing cherries (cranberries or blueberries would work fine)
1/2 cup coarsely chopped crystallized ginger
Pre-heat oven to 350 degrees and place racks in the top and bottom thirds of the oven.
In a medium bowl, combine the flours, baking soda and salt. Set aside.
Using a stand mixer with the paddle attachment, cream the butter on medium-high speed until it's smooth and fluffy.
Add the sugars and continue to mix until incorporated.
Add the eggs, one at a time, plus the teaspoon vanilla, and mix until incorporated.
Lower the speed to medium-low and add the flour mixture. Mix until the dough is smooth and all the flour is incorporated.
Remove the mixing bowl from the stand mixer and stir in the oats, dried fruit and crystallized ginger.
Drop the dough by tablespoonsful on ungreased cookie sheets.
Place in the oven and bake for 15 minutes, switching the cookie sheets halfway through the baking time.
Remove from the oven and allow to cool on the cookie sheets for 5 minutes before tranferring to a wire rack to cool. Repeat process with the rest of the cookie dough.