Yesterday, I went to Nordstrom to return a jacket. For those of you who’ve never been in a Nordstrom, it’s an upscale department store similar to Bloomingdales or Harvey Nichols. The Nordstrom near my house has a pianist who sits next to the escalator and plays “Speed of Sound” over and over again. At least it seems like it….but I like Coldplay so that’s okay.
Another thing I like is Nordstrom’s “ebar”. The coffee is very good and from what I hear, so are the baked goods. I was in a hurry and didn’t buy anything from the ebar, however, I made up for it by baking a batch of these cookies today. I don’t know if the recipe is really used by Nordstrom, but the cookies are great! I think all oatmeal cookies should have dried cherries, seriously. The toasted almonds were my addition. To toast the almonds, just take a handful of the whole “natural” type and throw them in a dry skillet. Heat them for about 5 minutes, stirring occasionally, until they start to crack and become fragrant. Let them cool, then chop and use.
Nordstrom’s Oatmeal Cherry Cookies
2 sticks (1/2 pound) unsalted butter, softened
2 cups brown sugar, packed
1 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla extract
2 tablespoons milk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoon baking soda
1 1/2 cups rolled oats (old fashioned)
1/2 pound dried cherries (tart ones)
Some toasted almonds (toast whole, then chop coarsely) – I can’t tell you how many
Using an electric mixer, beat butter, brown sugar and salt together until mixture is creamy. Add eggs one at a time, beating 30 seconds after each egg. Stir in milk.
Stir together flour, baking powder, and soda, then blend dry flour mixture into creamed mixture. When flour mixture is incorporated, stir in oats and cherries. Cover and refrigerate for a few hours.
Preheat oven to 350°. Line a couple of baking sheets with parchment paper. Drop chilled dough by tablespoonfuls about 3 inches apart onto parchment-lined baking sheet. Bake 12 minutes, or just until cookies puff and are lightly golden brown. Do not overbake. (Cookies will flatten as they cool.) Slide parchment from baking sheet onto wire rack to allow cookies to cool completely.
I haven’t figured out the yield on this one — probably about 2 1/2 dozen. I’ve been baking up a few cookies at a time.