Cherry Macadamia Oatmeal Cookies
Bake better cookies by lining your baking sheet pan with Reynolds Kitchens® Parchment Paper with SmartGrid®. SmartGrid® makes measuring easy; cut the perfect size for your pan and space out cookies just right.
PREHEAT oven to 375°F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.
COMBINE flour, baking soda, and salt in a medium bowl; set aside.
BEAT brown sugar, butter and sugar together in a large bowl on medium speed for about 3 minutes or until light and fluffy. Beat in eggs, milk and vanilla. Reduce speed to low. Gradually add flour mixture, beating after each addition until well blended. Stir in oats, chocolate chunks, nuts and cherries until well blended. Using SmartGrid® to measure, drop by rounded tablespoons 2 inches apart onto parchment-lined cookie sheets.
BAKE 10 to 12 minutes or until golden brown. Slide parchment paper with cookies onto a wire rack to cool.
STIR together powdered sugar and water in a small bowl. Drizzle over cooled cookies on parchment paper.
Baking Tip: blot maraschino cherries with paper towels to dry well and prevent the cherry juice from coloring cookie dough pink.