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Preheat the oven to 350F.
3 cups old fashioned rolled oats
1 1/2 cups whole grain pastry flour
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, at room temperature
1/4 cup reduced fat cream cheese, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1/2 tsp. almond extract
2 cups dried cherries, chopped
Makes 48
In a medium bowl, mix the oats, flour, cinnamon, cardamom, baking soda, and salt.
In a large bowl, combine the butter, cream cheese, brown sugar, and granulated sugar.
Using an electric mixer on medium speed, beat for 3 minutes, or until light and fluffy.
Beat in the eggs and almond extract.
Gradually beat in the oat mixture.
Stir in the cherries.
Drop by rounded teaspoons about 2" apart onto 2 ungreased baking sheets.
Bake 1 sheet at a time for 10 minutes, or until golden brown.
Cool on a rack for 2 minutes.
Remove from the sheet and place on the rack to cool completely.
3 cups old fashioned rolled oats
1 1/2 cups whole grain pastry flour
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, at room temperature
1/4 cup reduced fat cream cheese, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1/2 tsp. almond extract
2 cups dried cherries, chopped
Makes 48
In a medium bowl, mix the oats, flour, cinnamon, cardamom, baking soda, and salt.
In a large bowl, combine the butter, cream cheese, brown sugar, and granulated sugar.
Using an electric mixer on medium speed, beat for 3 minutes, or until light and fluffy.
Beat in the eggs and almond extract.
Gradually beat in the oat mixture.
Stir in the cherries.
Drop by rounded teaspoons about 2" apart onto 2 ungreased baking sheets.
Bake 1 sheet at a time for 10 minutes, or until golden brown.
Cool on a rack for 2 minutes.
Remove from the sheet and place on the rack to cool completely.