1/2 cup maraschino cherries, drained and quartered
1 cup powdered sugar
2 to 3 tablespoons water
How to Make It
PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
COMBINE flour, baking soda, and salt on a sheet of parchment paper; set aside.
CREAM brown sugar, butter and sugar together in a large bowl, with an electric mixer 2 to 3 minutes or until light and fluffy. Beat in eggs, milk and vanilla. Reduce speed to low. Gradually add flour mixture, mixing well after each addition; beat until well blended. Stir in oats, chocolate chunks, nuts and cherries until well blended. Drop by rounded tablespoons 2 inches apart onto parchment-lined cookie sheet.
BAKE 10 to 12 minutes or until golden brown. Slide parchment paper with cookies onto a wire rack to cool.
STIR together powdered sugar and water in a small bowl. Drizzle over cooled cookies on parchment paper.
REYNOLDS KITCHENS TIP: Dry the cherries well with paper towels to prevent the cherry juice from adding a pink color to the dough.
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