Do you guys remember these cookies? I may have declared them my favorite oatmeal raisin cookies ever? Well, I'm totally making them again, but turning them into blueberry and cherry almond! I love mixed berries in my cookies. I think that the flavors are just wonderful, and a really fun change from raisins (which I also enjoy!). The almond extract is enough to give it a good almond flavor, but doesn't overpower the cinnamon or the berries in this cookie.
Blueberry and Cherry Almond Oatmeal Cookies
1/2 cup dried blueberries
1/2 cup dried cherries
1 1/2 sticks butter, room temperature
1 cup packed brown sugar
6 Tablespoons granulated sugar
1 1/2 cups all purpose flour
4 teaspoons cinnamon (I used Vietnamese Cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oatmeal
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
Place the blueberries and cherries in a bowl and cover with very hot water. Let sit for about 30 minutes, then drain.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the flour, cinnamon, baking soda, and salt, and beat until just blended. Beat in the oatmeal, raisins, egg, vanilla, and almond extract until incorporated.
Scoop the dough into tablespoon size balls and place close together on a waxed paper lined baking sheet (or use a large flat tupperware container). Flatten each ball of dough, then cover well with plastic wrap and refrigerate for four days (not necessary but highly recommended!!!).
When you are ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Arrange the dough balls on the baking sheet, and bake for about 10 minutes, or until the cookies are browned at the edges, but still soft in the middle. Remove from the oven and let cool for several minutes on the pan. Transfer to a cooling rack to cool completely. Makes about 4 1/2 dozen cookies.
Enjoy! -Cardamommy
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