“Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate’s sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike,” Martha Stewart Living.
The words above tempted us to try this cookie. And it is delicious. However, the cookie has a more robust flavor when you swap cherries in for apricots. Adding just 1/8 cup of ground pistachios adds an earthiness and sophistication to the oatmeal. A dash of buttermilk provides richness and ensures the cookies stay moist for a few days.
Oatmeal Cookies with White Chocolate, Cherries & Pistachios
• 1 1/2 cup all-purpose flour
• 1 1/2 cup old-fashioned oatmeal
• 1/2 teaspoon baking soda
• 8 ounces (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 8 ounces white chocolate chopped
• 6 ounces dried cherries chopped (about 1 1/4 cups)
• 1/8 cup salted pistachios, shelled and chopped
• 1 1/2 tbs buttermilk
Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla and eggs and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Gently stir in white chocolate, cherries, pistachios and buttermilk. Cover, and refrigerate until cold, approximately 30 minutes.
Drop heaping tablespoons of dough onto parchment paper-lined baking sheets, spacing about 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for about 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.