Washington, DC - Executive Pastry Chef Bill Yosses' White House Oatmeal Cookies, made with dried cherries or raisins, are the Presidential version of a beloved American favorite. (Above, Yosses on the South Lawn with Assistant Pastry Chef Susie Morrison)
Yosses' easy cookie recipe is delicious when made with dried sour cherries--but it's just as good with raisins. The cookies are light, oaty, and soft--and can even be made with HALF the butter called for. Obama Foodorama tested a batch this way, and it worked fine.
The recipe calls for a mixer with a paddle attachment--but the dough can easily be mixed by hand. Dough can be shaped into small or large cookies; the recipe works both ways.
White House Oatmeal Cookies
1 cup(8 oz) unsalted butter, at room temperature
1 cupdark brown sugar
1 cupwhite sugar
1⁄2 cupdried cherries or raisins
2 cupsall purpose flour
1⁄2 teaspoonground cinnamon
1⁄2 teaspoonbaking powder
1 teaspoonbaking soda
1 tablespoonvanilla extract
2 tablespoonswhole milk
2large eggs, at room temperature
2 1⁄2 cupsold fashioned oats
*1 Cup Dark Brown Sugar
*1 Cup White Sugar
*2 Cups All-Purpose Flour
*2 1/2 Cups Old Fashioned Oats
*1/2 Cup Dried Cherries or Raisins
*1/2 Tsp Salt
*1/2 Tsp Ground Cinnamon
*1/2 Tsp Baking Powder
*1 Tsp Baking Powder
*1 Tblsp Vanilla Extract
*2 Tblsp Whole Milk
*2 Large Eggs, at room temperature
1. Preheat the oven to 330 degrees.
2. But the butter and sugars in a mixer fitted with the paddle attachment. Mix until light and fluffy, then add the cherries or raisins.
3. Put the dry ingredients in a bowl and sift together. Add the dry ingredients to the butter/sugar mixture and mix on slow speed until ingredients just come together.
4. Add the eggs, vanilla extract, and milk and mix until combined.
5. Using a small ice cream scoop or a round spoon, make dough balls.
6. Place evenly on an ungreased cookie sheet and bake for fourteen minutes.
*After removing from oven, let cookies cool for five-ten minutes, then remove cookies to cooling racks. (Above, dough balls before baking)
*Number of cookies depends on size of dough balls; the recipe made two dozen medium-sized cookies when tested.
Yosses created this recipe for ChopChop magazine's The Big Picnic, a nationwide celebration of healthy family cooking that took place on Sunday, Sept. 22, 2013.
*Photos by Eddie Gehman Kohan/Obama Foodorama