When measuring liquid
ingredients, use a clear plastic or glass container with lines up the sides. Set
the container on the counter and pour the liquid up to the appropriate mark.
Lower your head to read the measurement at eye level.
Cherry Oatmeal Cookies
1 C. butter, room temperature
3/4 C. packed brown sugar
1/2 C. granulated sugar
1 large egg
1 t. vanilla extract
1 1/2 C. flour
1/2 t. salt
1 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3 C. old-fashioned rolled oats
1C. (4 ounces) dried tart cherries
Preheat oven to 350°F.
Using electric mixer, cream butter with both sugars until well blended. Add egg
and vanilla; beat several minutes or until light and fluffy.
In separate bowl, mix together the flour, salt, baking soda, baking powder and
cinnamon. Add to butter mixture and beat by hand until well blended. Stir in
oats and cherries.
Drop batter by heaping tablespoons onto lightly greased cookie sheets and bake
until edges are light brown, about 10 minutes.
Let cookies cool a few minutes, then remove from baking sheets to cool
completely on racks.
