Cherry Chocolate Oatmeal Cookies

1 cup (2 sticks) of butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried cherries (6 oz package)
1 1/4 cups semisweet chocolate chips
3/4 cup chopped walnuts or pecans

Preheat oven to 375 degrees.  Line baking sheet with parchment paper. 

Blend butter, sugars and vanilla in food processor for 30 seconds.  Add eggs and blend.  Then add oats, flour, baking soda and salt to food processor.  Pulse until oats are coarsely chopped and mixture is blended.  Scrape sides if needed. 

Transfer cookie mixture to large bowl and stir in chocolate chips, nuts and cherries. 

Spoon batter with melon baller onto parchment.  Bake approximately 11 minutes until cookies are GOLDEN brown, but not brown. Cool and enjoy maximum deliciousness.

Brown Sugar Peach Cake

• 

• INGREDIENTS

  • Cake:
  • 1 (15 oz.) box yellow cake mix
  • 4-6 fresh peaches, peeled and sliced, or 1 (16 oz.) package frozen peaches, unthawed
  • 2 (3 oz.) packages peach jello
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoons vanilla extract
  • Frosting:
  • 2 cups brown sugar
  • 2/3 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt, optional
  • Ice bath, optional

  
  

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Beat together cake mix, jello, eggs, oil and vanilla extract in a large bowl or mixer until just incorporated, then fold in chopped peaches.
  3. Pour batter into greased baking dish, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  4. Remove cake from oven and let cool completely.
  5. While cake bakes, combine brown sugar, heavy cream and butter in a large saucepan over medium-high heat.
  6. Bring mixture to a boil and cook for 1 minute, then remove mixture from the heat and stir in vanilla extract and salt, if using.
  7. Set up ice bath with a large bowl full of ice water (if desired). Carefully place frosting pot into ice bath and stir, being careful not to get water in the frosting, until mixtures cools and thickens.
  8. Once cooled, beat frosting for 4-5 minutes, or until thickened, but still fluffy and airy.
  9. Spread frosting over cooled cake.
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  11. from 12 Tomatoes