I like classic American chocolate chip cookies. However, I often find the consistency either too crumbly and toffee-like or too crisp and dry. One of the best recipes I’ve found is from my friend Melanie, and it yields cookies that have a great texture and are not oversweet. Building on her recipe, I tried lots of variations until I got it just right. We server these in our rooms with a decanter of sherry as a nightcap treat for our guests. When my husband Nick checks people in, he always tells them where the cookie jar is because he knows they are addictive. They have so much more to offer than just oatmeal. One bite and you’ll be hooked.
Oatmeal, Chocolate, Cherry and Walnut Cookies
1 Cup All Purpose Flour
½ tsp. Mixed Spice
½ tsp. Baking Powder
¼ tsp. Salt
1 Cup Unsalted Butter ( 2 sticks ) at room temperature
1 Cup Brown Sugar
1 Egg, Beaten
1 tsp. Vanilla Essence
3 Cups Oats
1 Cup Chopped Walnut pieces
1 Cup Chocolate Chips
½ Cup Dried Cherries
Preheat oven to 350 deg. F
In a medium bowl, sift flour, mixed spice, baking powder and salt.
In a freestanding mixer, with a whisk attachment, mix butter and sugar until softened. Add beaten egg and vanilla essence. Mix. Add flour mixture and mix on low speed until combined.
Add remaining ingredients and mix until just combined.
On a large baking sheet lined with parchment paper, drop tablespoons of dough, spacing them well.
Cook for 16 minutes. Cool.
Find more recipes in Gillian’s cookbook – Inn Food, Seasonal Breakfasts in the Wine Country
