CHERRY MACADAMIA OATMEAL COOKIES

Prep Time: 15 minutes  
Cook Time:  10 minutes  

Makes: 3 to 4 dozen cookies

 

 

COOKIE:

 

Reynoldsâ Parchment Paper

1 3/4

cups flour

1

teaspoon baking soda

1/2

teaspoon salt

1 1/4

cups packed brown sugar

1

cup (2 sticks) butter, softened

1/2

cup sugar

2

eggs

2

tablespoons milk

2

teaspoons vanilla extract

2 1/2

cups quick oats, uncooked

1

pkg. (12 oz.) semi-sweet chocolate chunks

1

cup coarsely chopped macadamia nuts

1/2

cup maraschino cherries, drained and quartered

 

DRIZZLE:

1

cup powdered sugar

2 to 3

tablespoons water

PREHEAT oven to 375°F.  Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

COMBINE flour, baking soda, and salt on a sheet of parchment paper; set aside. 

BEAT brown sugar, butter and sugar together in a large bowl, with an electric mixer 2 to 3 minutes or until light and fluffy.  Beat in eggs, milk and vanilla.  Reduce speed to low.  Gradually add flour mixture, mixing well after each addition; beat until well blended.  Stir in oats, chocolate chunks, nuts and cherries until well blended.  Drop by rounded tablespoons 2 inches apart onto parchment-lined cookie sheets.

BAKE 10 to 12 minutes or until golden brown.  Slide parchment paper with cookies onto a wire rack to cool.

STIR together powdered sugar and water in a small bowl.  Drizzle over cooled cookies on parchment paper.

REYNOLDS KITCHENS TIP: Dry maraschino cherries well with paper towels to prevent the cherry juice from adding a pink color to the dough.