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Oatmeal-Cherry Slice-and-Bake Cookies
These Oatmeal-Cherry Slice-and-Bake Cookies are a perfect dessert for your Christmas spread.
👥 30 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●pan
- ●baking sheet
- ●oven
- ●microwave
📝 Preparation Steps
1
Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, combine the butter, brown sugar and granulated sugar and beat with a mixer until fluffy, about ⏱️ 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition.
large eggs2
2
Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition. Add the oats and beat until just combined. Stir in the dried cherries and 3/4 cup of the white chocolate chips with a wooden spoon.
3
Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 9-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least ⏱️ 3 hours in the refrigerator or 1 1/⏱️ 2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
4
Preheat the oven to 350 ̊ degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/2-inch-thick rounds and place 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are golden and set, 12 to ⏱️ 14 minutes. Transfer to racks and let cool for ⏱️ 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.
5
Melt the remaining 1 cup white chocolate chips in the microwave in 20-second intervals, stirring, until smooth. Place the cookies on clean parchment-lined baking sheets. Use a spoon to drizzle the cookies with the white chocolate. Let set at least ⏱️ 30 minutes at room temperature or ⏱️ 5 minutes in the refrigerator.
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