Oatmeal Cherry Cookies

Oatmeal Cherry Cookies

I discovered something this weekend, something I probably should have known. It turns out I can no longer stay out till 4 AM without suffering any consequences.

I was out for my friend Steph’s bachelorette party. I had a great time, and I hope she enjoyed her “last night of freedom”.

Unfortunately, even though I didn’t have much to drink, I was completely exhausted the next day. I had a busy day planned to so forced myself to get up early. The people at Eat In Eat Out Magazine have been kind enough to include I’ll Have What She’s Having in their Holiday edition. I need to submit two holiday recipes to them, so I planned to make at least one dish last weekend. But I was tired and cranky and really not in the mood for a holiday style dish.

I wanted something easy and comforting. I wanted a cookie. And a glass of milk.

So that’s what I made. A simple oatmeal cookie, the kind of cookie that brings back memories of childhood and makes everything better. These cookies are crispy on the outside with a chewy center. The sour cherries are a great contrast to the sweet cookie, and the cardamom adds a touch of warmth.  I had them with a glass of milk, and then I took a nice long nap.

Oatmeal Cherry Cookies

Oatmeal Cherry Cookies

  • 1 1/2 cups rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup dried sour cherries
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cardamom
  • 6 tbsp butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  1. Preheat the oven to 350 F
  2. In a medium bowl, stir the oats, flour, cherries, baking soda, salt and cardamom together. In a separate bowl, beat the butter and sugars together with an electric mixer until light and fluffy. Beat in the egg, followed by the vanilla. With a wooden spoon, stir in the flour mixture until well combined.
  3. Line 2 baking sheets with parchment paper. Using about a tablespoon of dough per cookie, and drop them two inches apart on the baking sheets. Bake for 12 to 16 minutes. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Enjoy!

Cherry and Sorrel Salad

Growing up I would ask my parents to get a pool every summer. Every summer they would say no. To be honest I asked them to get a pool this summer too; still no. Sigh. I guess it’s a turtle shaped kiddie pool for me again this year.

Instead of a pool they have trees and gardens. Sitting in the backyard almost makes me forget that I’m in a city. There are two little herb gardens, tomato plants, cucumbers, peppers, all kinds of flowers and more. Birds and squirrels are regular visitors.

This weekend some raccoons also stopped by. They showed up in the middle of the afternoon, and didn’t seem to be afraid of people at all. One them came right up to the patio door knocked. He would have come and sit down to lunch if we had opened the door. They are strangely cute and terrifying at the same time. They knocked over some plants, pulled my laundry off the rack. I assume they must have been very hungry because as far as I know raccoons are nocturnal, and although I felt bad I couldn’t feed them. I wanted my backyard back. My dad eventually scared them off, and we were once again able to enjoy the day.

Along with the sage and oregano in the picture above, there is also sorrel in the garden. I had never tried sorrel until yesterday; it’s got a zesty almost lemony taste to it. I instantly wanted to make a salad with it. I had already been planning to make a salad with cherries and decided to use the sorrel as well as some baby spinach as greens. The sweetness of the cherries was a great contrast to the zesty favour of the sorrel.


Cherry and Sorrel Salad

  • 1/4 cup olive oil
  • 2 tbps lemon juice
  • zest of 1 lemon
  • 2 tbsp fresh tarragon
  • salt and pepper to taste
  • 2 cups sorrel, chopped
  • 4 cups baby spinach
  • 1 cup sweet cherries, pitted and halved
  • 6 ounces goat cheese
  • 1/2 cup hazelnuts, roughly chopped
  1. In a small jar, mix the olive oil, lemon juice, tarragon, salt and pepper together.
  2. Put the greens and cherries in a large bowl. Toss with the dressing.
  3. Plate then top with the goat cheese and hazelnuts.
Enjoy!