An interesting twist on a classic cookie with jasmine tea and dried cherries by Matthew J. O’Haver of ilili in New York, NY.
- 5 oz/139 g unsalted butter
- 3.3 oz/95 g granulated sugar
- 0.32 oz/9.2 g dark brown sugar
- 0.2 oz/5.5 g salt
- 0.04 oz/1.2 g ground cinnamon
- 0.08 oz/2.3 g baking soda
- 5 oz/143 g traditional oats
- 0.14 oz/4 g jasmine green tea (ground)
- 4.2 oz/121 g all-purpose flour
- 3.5 oz/98 g whole eggs
- 1.9 oz/54 g dried cherries, chopped
1. Cream the butter, sugars and salt in a stand mixer with a paddle until the ingredients are all combined (scrape down the sides as needed). Add the cinnamon, baking soda, oats, ground tea and flour and mix until blended. Add the eggs one at a time while mixing on low speed; scrape down the sides to make sure all the ingredients are combined. Once eggs are mixed in, add the dry ingredients. Add the cherries and mix until combined. Allow to dough to chill for a few hours before scooping.
2. Once the dough is chilled, use a 1-oz scoop for the cookies. The dough will spread slightly so make sure to evenly space the dough apart. Bake at 350°F for 10-12 minutes.