Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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Drop cookies that can also be made as bar cookies! Whichever you choose, these holiday cookies make the perfect gift.
Heat oven to 350°F. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in oats, chocolate chips and cherries.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
Stir together powdered sugar and Kirsch in small bowl. Gradually stir in enough water for desired drizzling consistency. Drizzle over cooled cookies.
Black Forest Oatmeal Bars: Spread dough evenly into ungreased 15x10-inch jelly-roll pan. Bake at 350°F 20-25 minutes or until golden brown. Cool completely. Prepare drizzle as directed above; drizzle over bars. Cut into bars. 48 bars.
Dietary Fiber: 1g
I made these in bar form for Christmas. I used cherry flavored cranberries instead of cherries as suggested by another reader and Cherry brandy in the icing. They were very good and eaten up by my guests. I will make them again
These are the best Oatmeal cookies I have ever made. They are easy to assemble and even though I was interrupted and had to put the dough in the refrigerator until the next day they turn out crispy and flavorful.
Truly blackforesty! The cherry/semi sweet chocolate was amazing. My husband brought some to work today and I've already gotten 2 requests for the recipe.
This sounds like a good cookie recipe. Let's try this one!!
I know this is good, because I have a similar gluten free recipe. It is oatmeal with chopped dried cherries and miniature chocolate chips. The extra flavor is worth the effort to chop the cherries. So I know it should get a 5 star rating!
I cut the brown sugar in half, and it was still plenty sweet, even without the glaze. Next time, I may try to reduce the white sugar as well. I also used cranberries, since other reviewers mentioned tedious cherry chopping. It was excellent!
I made these cookies for the first time last week, and took them to a cookie exchange party. They were a HUGE hit!If you don't have a food processor to help chop the cherries, you might not enjoy making this cookie as well as I did. Those cherries are very sticky...I will CERTAINLY be making this cookie again before Christmas! *****5-Stars*****
This was a lot of work for little return. Won't make these again.
These are great cookies! The tart cherries are a great contrast to the sweet chocolate.
This is a great cookie
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/200
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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