Nordstrom’s Oatmeal Cherry Cookies are supposed to be like the cookies sold at the department store’s coffee shops. I couldn’t tell you if they are the same as the store’s, but this recipe is a good one. Here’s an updated photo.
And here’s the old photo from many years ago. Let’s pretend this photo never happened, shall we?
Bad photography aside, the recipe is worth making if you like semi-flat, chewy, oatmeal cookies.
Kind-of-Like Nordstrom’s Oatmeal Cherry Cookies
- 2 sticks (1/2 pound) unsalted butter, softened
- 2 cups light brown sugar, firmly packed (400 grams)
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 1/2 cups all-purpose flour (320 grams)
- 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)
- 3/4 cup chopped toasted almonds (or pecans) -- optional
- 1 cup white chips (also optional)
- 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, cherries and nuts (if using). 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.