Oatmeal CookieBlog: Cherry-Vanilla Crispies

As I mentioned before, this is one of my older recipes. I've been tinkering with it in my head for a while now, and I finally got around to putting some of those changes into action.

Oh...and yeah...I've been on a cherry cookie kick lately, so it seemed like a pretty good time to post another recipe to this fruit-specific collection.

I came up with the original recipe thinking that I'd make a cookie with the same kind of internal texture as a Nestle's Crunch. I just love that little bit of snap, crackle, and pop in the middle. The first few attempts came out OK, but they just didn't have the texture I was aiming for.

The problem was that I was mixing Rice Krispies into the dough. The moisture made the Krispies limp and lifeless and without the ability to snap, crackle, and pop--just like cereal left in milk for too long.

So then it dawned on me to put the Krispies on the outside. This method would keep the Krispies dry and impart that signature texture I wanted. And it works!

To flavor these cookies, I used ground Nilla Wafers, dried cherries, and a healthy dose of vanilla extract. For a chewy but sturdy interior, I used a combination of light brown sugar and white sugar. These guys are plump and sturdy, crispy and chewy, and the perfect accompaniment to a cup of tea or coffee.

Stay tuned for some variations on this recipe--ones that might include fresh cherries or chocolate or Cocoa Krispies.

Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Cherry-Vanilla Crispies.)

Creamables	1 stick butter 1/2 cup light brown sugar 1/2 cup white sugar
Wet Ingredients	1 egg 1 tablespoon vanilla 2 tablespoons milk
Dry Ingredients	2 1/2 cups oatmeal 1 1/2 cups ground Nilla Wafers 1 1/2 cups dried cherries 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt
Topping	2 cups Rice Krispies

Preheat oven to 350º.
In your Kitchen Aid or a large mixing bowl, cream together the creamables.
Add the combined wet ingredients to the creamables. Mix together until well incorporated.
In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
Shape dough into balls--about 2 tablespoons each.
Roll each dough ball in the Rice Krispies. Use medium pressure to make sure the cereal adheres.
Place Krispies-coated dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
Bake at 350º for 10-12 minutes or until golden brown around the edges. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.