cherry oatmeal cookies in OAKLAND cherry oatmeal cookies OAKLAND

cherry oatmeal cookies in OAKLAND

cherry oatmeal cookies OAKLAND

cherry oatmeal cookies in OAKLAND.You can use a crust to create a layered bar or a tartlike fruit treat, or use a single batter to make brownies or blondies.
With bar cookies, everything goes right into the pan and is done in one batch.
These bars are nothing more than oatmeal cookies that come out in rectangles, rather than rounds.
Almost nothing more, i should say.
They are thicker than regular drop cookies, and consequently have a slight chew to them, but have the same great oat and butter flavor of regular cookies.
Unlike some blondie recipes or brownie recipes, these cookies are not dense at all.
The dough barely holds together and must be pressed into the pan, and the lack of liquid in the dough helps achieve this texture.
I used sweet cherries, not tart, and was incredibly pleased with the result.
The cherry and pistachio flavors complemented each other very well, both in flavor and in texture.
The cherries gave a nice chew to the cookies and the pistachios added a nice crunch, as well as a nice change from much more commonly used pecans and walnuts.
I did not chop my cherries or pistachios up before adding them into the dough, but if you prefer your addins to be on the smaller side, give yours a coarse chop with a chefs knife before stirring them in.
In a large bowl, combine flour, salt, baking soda, oats and brown sugar.
Make a well in the center and pour in cooled, melted butter, egg and vanilla extract.
Mixture should be wet, but may still be a bit crumbly.
Stir in pistachios and cherries.
Scrape cookie dough into prepared pan and press down into an even layer.
Cool on a wire rack completely before slicing into bars.