Cherry Chipotle Oatmeal Cookies

Inspired by In the Sweet Kitchen by Regan Daley

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or Silpat liners, and set aside. In the bowl of an electric mixer combine the butter and both sugars. Mix on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and honey and scrape down the sides of the bowl.

In a separate bowl, sift the flour, baking soda, salt and spices. Add flour mixture to the butter mixture and fold in until the dry ingredients are well incorporated. Stir in the oats and cherries. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets.

Bake, one sheet at a time, in the center of the oven for 15 to 18 minutes, rotate halfway through baking time. The cookies are done when they are deep golden brown and set around the edges but still puffy and soft in the center. Cool the cookies for 5 minutes on the baking sheet, then transfer to a wire rack. The cookies can be stored in an airtight container at room temperature for up to a week.

Makes about 4 dozen

This recipe was printed from the Everyday Foodie blog. ©2011 Karen McCullough.