Oatmeal chocolate cherry cookies

Ingredients

• 1 cup (250 mL) unsalted butter, softened to room temperature
• 1 ¼ cups (310 mL) firmly packed brown sugar
• 1/2 cup (125 mL) granulated sugar
• 2 eggs
• 2 Tbsp (30 mL) low-fat milk
• 2 tsp (10 mL) vanilla
• 1 ¾ cup (425 mL) all-purpose flour
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2.5 mL) salt
• 2 ¼ cups (560 mL) quick cooking oats
• 1 cup (250 mL) dark chocolate chips
• 3/4 cup (175 mL) dried tart cherries

Instructions

1. Preheat oven to 375°F.
2. Cream together softened butter and both sugars until smooth and creamy.
3. Beat eggs, milk and vanilla together and stir into butter/sugar mixture until combined.
4. Mix flour, baking soda, salt and oats in a small bowl. Gradually stir into softened butter mixture. The mixture is heavy and dense but will come together. Gently mix in chocolate chips and cherries.
5. Line a large baking sheet or two small baking sheets with parchment paper. Scoop by 1 heaping tablespoon onto parchment lined cookie sheet (a cookie scoop works well) leaving space for spreading.
6. Bake at 375 F for 8-10 minutes. Repeat in batches. Makes 48 cookies (about 4 dozen).

Tips:

• Freeze for later: These cookies make a big batch but freeze very well. Place in a resealable plastic bag or container and freeze for up to 3 months.
• Substitution: Semi-sweet chocolate chips work well in this recipe or try dried cranberries in place of the cherries.
• Ingredient know-how: Dried cherries can be bought at most bulk stores but could be replaced with raisins if that is what is available to you.

Notes

Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011