For the butter cookie dough (makes enough for 2 batches)
1 pound butter (4 sticks), softened
1 1/3 cups granulated sugar
¾ teaspoon kosher salt
3 egg yolks, room temperature
1 tablespoon pure vanilla extract
4 2/3 cups unbleached all-purpose flour
Flavour enhancements:
1 cup dried cherries
zest from 1 orange
¾ cup rolled oats
For pressing:
¼ cup granulated sugar
Takes ,
serves 72.
Instructions
Preheat oven to 350°F with the rack in the middle position.
Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and the salt and mix to fully incorporate. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running, slowly add the flour, little by little, until a soft dough forms.
Transfer the dough out onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use.
Place cherries in a small bowl, cover them with hot water and soak for 10 minutes. Strain and place cherries on paper towels to dry. Roughly chop.
With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Add the cherries and mix well. Add the zest, followed by the oats, and mix until fully incorporated.
Form dough into 1-inch balls. Roll balls in granulated sugar and transfer to parchment-lined baking sheet, about 1-inch apart. Once the tray is filled, take a small, flat-bottomed glass and wrap its base with parchment. Press the glass down onto the balls to flatten to a ¼-inch thickness.
Transfer cookies to oven and bake for 12 minutes, or until lightly golden. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Repeat process with remaining dough.
Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature for 1 hour before serving. Frozen cookies should be consumed within 2 months.
Cherry Orange Oat Cookies
Ingredients
For the butter cookie dough (makes enough for 2 batches)
1 pound butter (4 sticks), softened
1 1/3 cups granulated sugar
¾ teaspoon kosher salt
3 egg yolks, room temperature
1 tablespoon pure vanilla extract
4 2/3 cups unbleached all-purpose flour
Flavour enhancements:
1 cup dried cherries
zest from 1 orange
¾ cup rolled oats
For pressing:
¼ cup granulated sugar
Directions
Preheat oven to 350°F with the rack in the middle position.
Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and the salt and mix to fully incorporate. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running, slowly add the flour, little by little, until a soft dough forms.
Transfer the dough out onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use.
Place cherries in a small bowl, cover them with hot water and soak for 10 minutes. Strain and place cherries on paper towels to dry. Roughly chop.
With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Add the cherries and mix well. Add the zest, followed by the oats, and mix until fully incorporated.
Form dough into 1-inch balls. Roll balls in granulated sugar and transfer to parchment-lined baking sheet, about 1-inch apart. Once the tray is filled, take a small, flat-bottomed glass and wrap its base with parchment. Press the glass down onto the balls to flatten to a ¼-inch thickness.
Transfer cookies to oven and bake for 12 minutes, or until lightly golden. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Repeat process with remaining dough.
Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature for 1 hour before serving. Frozen cookies should be consumed within 2 months.
Cherry Orange Oat Cookies
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Wonderfully rich and chewy butter cookies dotted with dried cherries, rolled oats and fragrant orange zest…
If only every cookie was as delicious as these CHERRY ORANGE OAT COOKIES!
No two ways about it – these soft CHERRY ORANGE OAT COOKIES are slightly chewy and truly amazing. We found lots of great enhancements when we worked the recipe in the cottage test kitchen, but before I get to that, there’s one important thing to mention: these cookies are frickin’ awesome. There, I said it!
Because they’re so delish, I know you’re going to want to PIN this easy cookie recipe to your cookie or dessert page on Pinterest, so go right ahead. You should probably BOOKMARK the recipe too, just so you always have it at the ready – you’ll be making them often.
Finally, your friends will ask you to make these cookies for them again and again, so best to cut out the middleman and send this recipe to them now.
OK, now that we’ve covered the fine print of this homemade cookie recipe, let’s get to it. Here’s why these CHERRY ORANGE OAT COOKIES must be made!
BUTTER COOKIE BASE
This butter cookie recipe is yet another one of the gems found in my mom’s recipe box. I swear my sisters all wanted me to have this family treasure so that I’d do the testing and they’d do the tasting.
The image attached to this post is of my mom’s recipe card for a traditional Serbian butter cookie. This old fashioned cookie recipe begins with making a dough that is then split in two. We boost half the dough with flavour enhancers (see below) and continue the recipe as detailed.
But, what about that second half of dough? Well, we use it as the base for another butter cookie recipe, one with entirely different flavours. Next month, we’ll be posting more recipes on how to use this wonderful dough – just simply type “butter cookies” in the search function on the website and they’ll start popping up once posted.
VERY CHERRY
As mentioned above, this butter cookie is made even more delectable thanks to the addition of flavour enhancers, the first being dried cherries. These sweet and tangy little gems are soaked to plump them up, then chopped. They add a nice burst of flavour in every bite. Don’t like cherries? Try dried apricots, cranberries, currants or plain ol’ raisins.
ZESTY ZING
The addition of orange zest to this cookie is a game-changer. Not only does it give the cookie a sweet, citrus flavour, it also adds a pleasing fragrance too. Best thing about the orange zest, it warms so beautifully in the oven, filling the kitchen with a fresh aroma. Truly fabulous!
OATY OATS
Tossing rolled oats into this mix just seemed like the right thing to do, and I’m glad I did. Oats always add a hint of nuttiness, but for this cookie, rolled oats also adds a soft chew and enticing texture.
PRESS ON!
Getting these treats ready for their bake-off is easy, and if you have kids in your midst, call them in to help press on! Rolling the dough into 1-inch balls is simple enough but flattening them down into discs presented a challenge.
Solution: roll the balls in granulated sugar, place them onto the parchment-lined baking sheets, then press them down flat with the bottom of a glass. Make sure to wrap parchment around the base of the glass, and voila, no sticking. Easy, like the entire recipe!
So, there you have it – fingers crossed, I’ve inspired you to make these CHERRY ORANGE OAT COOKIES. When you’re done, why not give some of our other cookies a try like our CLASSIC PEANUT BUTTER or our CHOCO-NUT COOKIES? Don’t forget to also check back next month for a few more butter cookie recipes too!
Thanks to the reworking of a treasured family recipe, these CHERRY ORANGE OAT COOKIES are a new taste sensation!
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Ingredients
For the butter cookie dough (makes enough for 2 batches)
1 pound butter (4 sticks), softened
1 1/3 cups granulated sugar
¾ teaspoon kosher salt
3 egg yolks, room temperature
1 tablespoon pure vanilla extract
4 2/3 cups unbleached all-purpose flour
Flavour enhancements:
1 cup dried cherries
zest from 1 orange
¾ cup rolled oats
For pressing:
¼ cup granulated sugar
Directions
Preheat oven to 350°F with the rack in the middle position.
Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and the salt and mix to fully incorporate. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running, slowly add the flour, little by little, until a soft dough forms.
Transfer the dough out onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use.
Place cherries in a small bowl, cover them with hot water and soak for 10 minutes. Strain and place cherries on paper towels to dry. Roughly chop.
With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Add the cherries and mix well. Add the zest, followed by the oats, and mix until fully incorporated.
Form dough into 1-inch balls. Roll balls in granulated sugar and transfer to parchment-lined baking sheet, about 1-inch apart. Once the tray is filled, take a small, flat-bottomed glass and wrap its base with parchment. Press the glass down onto the balls to flatten to a ¼-inch thickness.
Transfer cookies to oven and bake for 12 minutes, or until lightly golden. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Repeat process with remaining dough.
Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature for 1 hour before serving. Frozen cookies should be consumed within 2 months.
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