Sour Cherry and Oat Cookies
This is a Persian version of a family favourite. Crinkle Top Oatmeal and Raisin cookies.
Servings 60 cookies
Calories 43kcal
Ingredients
- 2 cups dried pitted sour cherries
- 2 cups all-purpose (plain) flour
- 200 grams butter
- 2 large eggs
- 2 cups traditional rolled oats
- 1 tsp baking soda
- 1 tlb salt
- ½ tsp cinnamon
Instructions
- Add the pitted sour cherries and ¼ cup of flour and pulse until the mixture comes together in a ball.
- In an electric mixer, cream the butter and sugar together until light and fluffy.
- Add eggs, and beat till the mixture resembles light frosting, and mix in the sour cherry mixture
- In a separate bowl combine all the other ingredients and stir through to ensure that they are all mixed together well.
- On a slow speed mix the dry ingredients with the wet ingredients until just combined.
- Line 2 baking trays with baking paper
- Roll pieces of dough into golf ball size balls, and place them on the prepared baking trays, about 2 inches apart
- Bake for about 12-15 minutes until cookies are just starting to crinkle on the top and are slightly golden brown.
- Leave to set for about 5 minutes on the baking tray, and then transfer them to a wire rack to cool.
Notes
For a more crunchy cookie leave to cook for an additional 5 minutes.