After days of snowy weather events, we’ve been plunged into a polar vortex with the lowest temperatures our region has seen in 5 years. It’s going to last for the week then edge back up to around freezing. Eric & I worked around the snowstorms to get in some snowshoeing at the nearby winter-beautified arboretum. But now that the temperatures and wind chill are in the dangerous zone, I’m staying inside and baking!

I developed this recipe years ago, combining a favorite flavor combination of mine (dark chocolate and cherry) with Eric’s favorite type of cookie, oatmeal. They’re absolutely delicious and the recipe makes a ton of them. Unless I am making them for an event, I typically bake about a dozen of the cookies at a time, freezing the rest to bake later. Baking cookies when it is extremely cold out is very comforting and warming!

(Directions for freezing the uncooked dough balls are included in the recipe.)

Dark Chocolate & Cherry Oatmeal Cookies

Dark Chocolate & Cherry Oatmeal Cookies (original recipe by Linda J Heuser) Total Time Required: 1 hour, Prep Time: 45 minutes, Bake Time: 10-15 minutes, Makes: about 5 dozen cookies

Ingredients:

• 1 cup butter
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 3.4-ounce package instant vanilla pudding
• 2 eggs
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3-1/2 cups rolled oats
• 1 cup dried cherries
• 2 cups (12 ounces) bittersweet chocolate chips

Directions:

In the large bowl of a stand mixer, combine the butter with the sugars and instant pudding, mixing until smooth and creamy.

Cream together the butter, sugars, and pudding mix.

Beat in the eggs until well combined.

Beat in the eggs.

Combine the flour with the baking soda and gradually add them into the mixer.

Beat in the flour mixture.

Mix in the oats until combined.

Mix in the oats.

Mix in the cherries and chocolate chips.

Mix in the cherries and chips.

Preheat the oven to 350ºF. Roll the dough into 1-inch balls.

Roll the dough into balls.

Place the dough balls 2-inches apart on a Silpat mat or parchment paper lined baking sheet. Bake the dough balls in the preheated oven for 10-12 minutes, turning the sheets halfway through, until the cookies have spread slightly and are lightly browned on the bottom.

Bake the dough balls.

Remove the baking sheet from the oven and allow the cookies to cool for 2 minutes on the baking sheet. Remove the cookies from the sheet and allow them to cool completely on a wire rack. Store the cookies in an airtight container.

Cool for 2 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.

(The dough balls can be frozen after being rolled into balls. Freeze on a cookie sheet in a single layer. When the balls are completely frozen, they can be stored in a zippered freezer bag for up to 3 months. To bake, place the frozen dough balls 2-inches apart on a Silpat mat or parchment paper lined baking sheet. Thaw the dough balls for 15 minutes. Bake the dough balls in a 350ºF preheated oven for 10-14 minutes, until they have spread slightly and are brown on the bottom. Remove the baking sheet from the oven and allow the cookies to cool for 2 minutes on the baking sheet. Remove the cookies from the sheet and allow them to cool completely on a wire rack. Store the cookies in an airtight container.)

Sooo good!!

Deliciousness for a wintery day!  ~Linda

Dark Chocolate & Cherry Oatmeal Cookies (original recipe by Linda J Heuser) Total Time Required: 1 hour, Prep Time: 45 minutes, Bake Time: 10-15 minutes, Makes: about 5 dozen cookies

Ingredients:

• 1 cup butter
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 3.4-ounce package instant vanilla pudding
• 2 eggs
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3-1/2 cups rolled oats
• 1 cup dried cherries
• 2 cups (12 ounces) bittersweet chocolate chips

Directions:

In the large bowl of a stand mixer, combine the butter with the sugars and instant pudding, mixing until smooth and creamy. Beat in the eggs until well combined. Combine the flour with the baking soda and gradually add the flour mixture into the mixer. Mix in the oats until combined. Mix in the cherries and chocolate chips.

Preheat the oven to 350ºF. Roll the dough into 1-inch balls. Place the dough balls 2-inches apart on a Silpat mat or parchment paper lined baking sheet. Bake the dough balls in the preheated oven for 10-12 minutes, turning the sheets halfway through, until the cookies have spread slightly and are lightly browned on the bottom.  Remove the baking sheet from the oven and allow the cookies to cool for 2 minutes on the baking sheet. Remove the cookies from the sheet and allow them to cool completely on a wire rack. Store the cookies in an airtight container.

(The dough balls can be frozen after being rolled into balls. Freeze on a cookie sheet in a single layer. When the balls are completely frozen, they can be stored in a zippered freezer bag for up to 3 months. To bake, place the frozen dough balls 2-inches apart on a Silpat mat or parchment paper lined baking sheet. Thaw the dough balls for 15 minutes. Bake the dough balls in a 350ºF preheated oven for 10-14 minutes, turning the baking sheet halfway through, until the cookies have spread slightly and are brown on the bottom. Remove the baking sheet from the oven and allow the cookies to cool for 2 minutes on the baking sheet. Remove the cookies from the sheet and allow them to cool completely on a wire rack. Store the cookies in an airtight container.)