Sub-Zero PreservationWolf


Oatmeal Chocolate Chip Cherry Coconut Cookies


1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups unsalted butter, softened
3/4 cups firmly packed brown sugar
1/2 cup sugar
1 tablespoon almond
1 tablespoon vanilla
1 large egg
1 1/2 cup semi-sweet chocolate chips
1 1/3 cup rolled oats
1 1/4 cup sweetened flaked or shredded coconut
1 cup dried cherries


Preheat Wolf oven in BAKE at 350°F (175°C) or CONVECTION at 325°F (165°C). Sift together flour, cinnamon, baking soda and salt. Set aside.
In large mixer bowl, beat together butter and both sugars on medium speed until creamy. Add almond, vanilla and egg; beat for 1 minute. Mix in flour mixture and remaining ingredients until just combined. Drop cookies in 2-tablespoon mounds on baking sheets lined with parchment paper. Bake 14 to 17 minutes or until done. Cool completely on cooling racks.

Makes 48 cookies.

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