I do love to bake cookies, yes, they take time to make, but they are worth all your effort. My fondest memories of Christmas are helping my mother bake. One of my jobs was to use my grandmother’s cast iron single pizzelle mold. My mother would make the dough, and then it was my job to hold the mold on the stove and cook on each side until the cookie was done. The mold only made one cookie at a time. I retired mold, but the beautiful remembrances live on and keep me baking copious cookie quantities during the Christmas season. A tradition I am passing along to my grandchildren.

Oatmeal Cherry Rounds are easy to make, simply delicious, and add a festive look to any cookie collection. If you are a cookie virgin, I would suggest these Oatmeal cookies as a tremendous first cookie to bake.  I used red cherries; you can use red and green cherries or pecan in the center; it is also nice.

1 cup butter, Cabot

1 cup brown sugar, Domino sugar

1 egg

1 tsp vanilla, McCormack Spices

2 cups flour, King Arthur Flour

1 tsp cinnamon, Penzeys Spices

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup oatmeal (quick cook), Quaker Oats

1/4 cup sugar, Domino Sugar

1 package(4 oz) of red cherries, Paradise Holiday Fruit

Preheat oven to 375 F. Cream butter and brown sugar in a large mixing bowl. If you plan to be a baker, invest in a stand mixer to make the task quick and easy.  Beat in egg and vanilla until well mixed. Combine dry ingredients and add to the cream mixture; stir in oats.  Shape dough into small balls and roll in sugar; place on an ungreased cookie sheet. Cut cherries in half and press half in the center of the ball, pressing down to flatten the cookie. Bake for 10 to 12 minutes.

Enjoy!