Oatmeal Cookies with Ginger, Almonds & Dried Tart Cherries

Instructions: Preheat oven to 325°F. Line cookie sheets with parchment paper. In a large mixing bowl, whisk together melted butter and brown sugar. Stir in eggs, one at a time, beating well after each addition, then stir in vanilla and set aside. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture, oatmeal, dried cherries, crystallized ginger chips, and sliced almonds all at once to butter mixture, then stir just until mixture comes together to form dough. Turn dough out onto a floured surface. With a dough cutter or a knife, divide into thirds. Cut each third into a dozen pieces. (Pieces need not be any particular shape, but cutting dough is swifter than spooning it.) Arrange pieces 2 inches apart on parchment-lined baking sheets and bake 12-14 minutes, or until golden brown. Makes 3 dozen large cookies.

Recipe compliments of Greg Atkinson, from the winter chapter of his book, In Season, Culinary Adventures of a San Juan Island Chef, (Sasquatch, 1997). These cookies are perfect for a winter picnic. Greg Atkinson is executive chef at Canlis restaurant in Seattle.

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