Grace & Favor – A Life Worth Living

Thursday, February 14, 2013

Bite Size Oatmeal Cookies

I found this recipe in the February Taste of Home magazine for Chewy Good Oatmeal Cookies and since it never stops snowing here, baking seems like a good idea so I decided to give them a whirl.  I was very pleased with the results.  My cute little bunny plate was a recent purchase at the Pottery Barn outlet, I now wish I had picked up a couple more.


Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 2-1/2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1-1/3 cups dried cherries
  • 1 cup white baking chips
  • 1 cup (4 ounces) chopped macadamia nuts

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool. Yield: 3-1/2 dozen. (copied from Taste of Home website)
I made a batch a couple of days ago using what I had in the house for the yum yums.  I didn't have white chocolate chips (don't care for white chocolate myself) so I used semi sweet chocolate chips, no macadamia nuts either so I used toasted chopped pecans.  I did however have beautiful Michigan dried cherries which went wonderfully with the chocolate and pecans.  They were a thumbs up with me but my husband didn't care for the cherries, he's such an haute cuisine expert ya know (rolling my eyes at this point in the story).  

This morning I decided to make a batch just using the semi sweet chips and they were great too, but personally I loved the tartness of the cherries.  


I made each cookie just a two bite size using a scoop that I believe is a 1/3oz, a little smaller than a half a dollar coin.  This recipe made 100 cookies and I did have to cut bake on the baking time to 8 minutes because of the mini size.



Most of these will be going to our local veterans home tomorrow for some of the guys to enjoy but I'll keep a few in the cookie jar too.

Joining

7 comments:

Dawn said...

Yummy, yummy that is exactly what I use to make all my cookies the same perfect size.

On Crooked Creek said...

Miss Char,
These look delicious!!!
I have a similar recipe...but I'm copying yours, as well. When I took the similar cookies to my Dad ( now 90 and a Veteran), he LOVED them!!!I like to bake the week or a few days before our visit and then plop them into freezer bags. We share some during our visit and I leave the rest for his enjoyment!!!
Thank you for sharing this recipe!!!
Fondly,
Pat

sheila from life @ #17 said...

I'm just sitting here droolin' on my laptop :) ...

Cool Dish/Tabletop Accessory Rule:
When in doubt (or a long-ass way away), always buy multiples :)

Yvonne @ StoneGable said...

What a very cute idea! I'd like to eat a handful of little cookies than one big one. These look delicious!

Debbie said...

I love oatmeal cookies, and I like to try different versions. I have never seen them with macadamia nuts. I need to try this!

Knitty said...

Uh oh....my first visit here and you're talking about cookies! Mmmmmm! I love that dish they are on.

My name is Charlene, in blogland I am Knitty, and I found you through Debbie at Words on Wheels. :D

Holly Browning said...

That bunny dish is the cutest!!!!