Oatmea–Choolat Chip Cookie

      These oatmeal cookies are studded with lots of chocolate chips that turn gooey with baking. You can swap 2 cups of dried cherries for the chocolate chips or opt for a mix of both. For the right chewiness, use old-fashioned rolled oats, not the quick-cooking kind.

      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

      In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well combined, about 2 minutes. Add the eggs and vanilla and beat on low speed until well blended. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the remaining flour mixture and mix again just until blended. Turn off the mixer, add the oats and chocolate chips, and stir with a wooden spoon until the oats and chips are evenly mixed into the dough.

      Drop heaping tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 2½ inches apart. Bake 1 sheet at a time until the cookies are golden brown, 11 to 14 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

      2 cups all-purpose flour 1½ teaspoons

      ground cinnamon1 teaspoon baking soda ¾ teaspoon baking powder½ teaspoon salt

      1 cup (2 sticks)

      unsalted buer,

      at room temperature

      1 cup firmly packed

      light brown sugar

      1 cup granulated sugar2 large eggs

      2 teaspoons vanilla extract2½ cups old-fashioned rolled oats

      1 (12-ounce) bag (2 cups) semisweet chocolate chips

      MAKES ABOUT 40 COOKIES

      24

      Buery Vani Shtbread Cookie

      Rich, buery shortbread is the perfect cookie for a springtime tea party with your friends. In the summer, serve it alongside a bowl of berry ice cream or lemon sorbet.

      And in the fall or winter, when it’s cold outside, dip it in a cup of hot cocoa.

      Preheat the oven to 300°F. Have ready a 9-inch square baking pan.

      In a small bowl, whisk together the flour and salt. In a large bowl, using an electric mixer, beat the buer on high speed until fluffy and pale yellow, about 3 minutes. Add the the ¼ cup granulated sugar and the powdered sugar and beat on medium speed until well combined. Add the vanilla and beat until well mixed. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix on low speed just until blended.

      Using the rubber spatula, scrape the dough into the baking pan. Flour your fingers and press the dough into an even layer. Sprinkle the 1 tablespoon granulated sugar evenly over the top. Bake until the edges of the shortbread are golden brown, about 1 hour. Remove the pan from the oven and set it on a wire rack. Immediately use a thin, sharp knife to cut the shortbread in half, then cut each half crosswise into six 1½-inch rectangular bars. While the shortbread is still hot, use a toothpick or wooden skewer to poke holes into the cookies, decorating them with dots. Let cool for 30 minutes, then use an offset spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

      1½ cups all-purpose flour¼ teaspoon salt

      1 cup (2 sticks)

      unsalted buer,

      at room temperature

      ¼

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