Chewy Chocolate Cherry Oatmeal Cookies

Active time: 30 min

Total time: 1 hr 10 min

Yield: 48 cookies

Ingredients:

1.5 cups flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup butter, room temp

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

2 tsp vanilla extract

3 cups old fashioned rolled oats

1 cup bittersweet chocolate chips

1 cup dried cherries

Directions:

1) Heat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, baking soda , cinnamon, salt and nutmeg.

2) Using electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, then vanilla.

3) Reduce speed of mixer and gradually mix in flour mixture until just combined.

4) Using a large spoon, fold in oats, chocolate chips and cherries.

5) Drop rounded spoonfuls on cookie sheet, 2 inches apart.

6) Bake cookies for 12-14 minutes, rotating halfway through. Let cool a few minutes on pan before transferring to cooling rack.

(Image and recipe credit to www.womansday.com)

Cherry-Walnut Crumb Cake

Serves 16
Active: 15 min
Total: 1 hour

Ingredients
3/4 cup flour
3/4 cup packed light brown sugar
1 tsp ground cinnamon
6 tbsp melted butter
1 cup walnuts, chopped
3/4 cup dried cherries, chopped
1/4 cup canola oil
1/4 cup water
3 large eggs
1 cup reduced fat sour cream
2 tsp vanilla extract
1 box (18.25 oz) yellow cake mix

Directions
1) Heat oven to 375. Spray a 10 inch tube pan with cooking spray.

2) In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter and stir with a fork until crumbly. Fold in the walnuts. Transfer half the mixture to a small bowl and fold in the cherries.

3) In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated.

4) Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick comes out clean, 45-50 minutes. Let cool in the pan 25 min before transferring to a wire rack to cool completely.

Can be made up to 2 days in advance and stored at room temperature.

Recipe and photo courtesy of www.womansday.com