Sour Cherry and Oat Cookies

This is a Persian version of a family favourite. Crinkle Top Oatmeal and Raisin cookies.

Course Dessert

Cuisine Persian

Keyword cookies

Prep Time 20

Cook Time 15

Servings cookies

Calories 43kcal

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.

For a more crunchy cookie leave to cook for an additional 5 minutes.