Yield:
30 cookies (serving size: 1 cookie)

Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.

How to Make It

Step 1

Preheat the oven to 375°.

Step 2

Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.

Step 3

Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.

Step 4

Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.

Step 5

Note: Nutritional analysis includes Sugars 9g.

Ratings & Reviews

osequin's Review

osequin
October 04, 2012
These cookies were very good. They had a nice texture and although they did taste a little 'healthy' it was by no means a bad thing. I would still consider them kid friendly. I added chocolate chips and used dried cranberries instead of cherries. Next time I would skip chopping the cranberries in the food processor and leave them whole.

Jocelyn222's Review

Jocelyn222
November 07, 2010
Good taste and texture. Processing the oatmeal gives them a nice fine texture. I substituted raisins for the dried cherries - had them in the house - and this worked well. I was a bit concerned about no levening agent so I added about a 1/2 teasp of baking power. Dough is crumbly and sticky so pinch into balls and then flatten with fork.