"Heck no," I replied. "Cherries are healthy. So are oats. And vanilla. The butter and sugar don't count. Especially not for breakfast."
First, gather your ingredients.
|The dry stuff (lolkitten not included).|
|The wet stuff and add-ins.|
|Lolkitten can not haz.|
|I don't measure the add-ins. I just dump until I'm satisfied.|
|Don't do what I did. Use a good cookie sheet with a light grease. Not foil.|
|Ickis you are in the way.|
|My cookies make lolcats forget about cheezburgers.|
I'll be honest; I don't like crunchy cookies, so you won't see recipes on this blog that will yield crunchy cookies. These are soft and moist and chewy and are best stored in an airtight container to maintain that gooey softness that keeps folks rabid for these cookies. And I do mean rabid.
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/3 cup honey (there is wiggle room for the proportion of honey to sugar; just make sure there's more brown sugar than honey. Honey is what makes this recipe; too much of it will unmake it)
1 tablespoon vanilla extract (very important)
3/4ish cup all-purpose flour (don't go over 1 cup or under 2/3; other than that, you're good)
1/2 teaspoon baking soda
1/2ish teaspoon ground cinnamon (I always go heavy, but don't go crazy. For once, you don't want the cinnamon to clash with the primary flavors; instead, you want it to enhance the vanilla and complement the oats)
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 3/4ish cups rolled oats (don't go over 2 cups or under 1 1/2)
3/4ish cup cherries
1/2ish cup white chocolate chips
or 1/2 cup walnuts, pecans, etc.
Clearly, strict measurement is important to me. This is how I bake. I start with a basic recipe (oatmeal cookies, in this case), and throw stuff into a bowl until it smells good. That kind of experimentation is the best way to learn to bake and to cook in general. Don't be afraid to screw up. It happens to everybody. No recipe is foolproof. Happy baking!
Leave questions and recipe tweaks in the comments section. I'm looking forward to see how folks can improve upon this recipe!