Ingredients
Equipment
Method
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine the ground flax seeds with 6Tb of filtered water, and stir to mix completely.Let sit to thicken and gel, approximately 10min., while preparing other ingredients.
- In a medium size bowl combine the flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
- Add the dried cherries and walnuts to a food processor and pulse to lightly chop and blend these two ingredients together. Set aside.
Instructions
- In a large mixing bowl, using the hand mixer, cream butter until light and fluffy.
- Add the white and brown sugar and cream until fluffy again, scraping down the sides of the bowl as necessary.
- Add the thickened flax mixture and pure vanilla extract. Mix until creamy.
- Add the flour mixture, approximately 1/3 at a time, to the creamy butter mixture. Blend just until mixed and then add another 1/3.Repeat until all flour is combined. Do not over-mix. This will make the cookies tough.
- Using a spatula, not the hand mixer, fold the rolled oats into the mixture until combined.
- Fold in the dried cherries and walnuts, and blend until fully combined.
- Using a medium-sized cookie scoop, scoop out the cookie dough and place them on the silicone-lined, or parchment paper-lined, baking sheet about one inch apart from each other.Flatten each cookie slightly using either a fork or spoon.
- Bake for 12-14 minutes or until slightly golden on top.
- Take the cookies out of the oven, and let them cool for about 5 minutes directly on the baking sheet, then transfer the cookies onto a cooling rack to fully cool.
- Enjoy!
Nutrition
Notes
Recipe Tips for Success
- Cream until light and fluffy. Make sure to cream the butter and sugar well, until the mixture is very light and fluffy. At this stage of the blending, it is very hard to over-mix.
- Allow flax time to thicken. When you make the flax egg, make sure to give it enough time to gel and thicken. The flax egg helps to bind and adhere all of the ingredients together.
- Do not overmix flour. Add the flour mixture a little bit at a time, and blend only until just combined. Over-mixing will create tough, dry cookies.
- It is best to store these cookies in a glass airtight container with a securely fastened lid.
- These cherry walnut oatmeal cookies will stay fresh on your kitchen counter for approximately 3-4 days.
- In the fridge, they will stay fresh for up to one week.
- You can also store these cookies in the freezer to eat at a later date, pulling out a few at a time. Give them a few minutes to defrost on your counter, and then you are good to go.