Pretending Like It is Fall Outside

I always get a bit anxious for the next season to start. One could say that I am impatient. I want to buy rhubarb in February and start grilling in May. Last week, in anticipation for fall, I made a shrimp and corn chowder for dinner and an apple pie for dessert. Even though it was 80 degrees outside.

Anyway, I was somewhat regretting my eagerness for cooler weather when it had been raining for three days straight with the temperature hovering in the 60s. Nonetheless, my apartment was finally cool enough this week, for the first time in months, to allow me to use the oven without feeling like I would faint. Or needed to take a shower immediately afterward.

While not as autumnal as apple or pumpkin pie, I distinctly think of fall when I think of oatmeal cookies. Especially if they are straight-out-of-the-oven warm.

Oatmeal Cookies with Pecans and Dried Cherries
1 1/4 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups rolled oats, old-fashioned
1 cup toasted pecans, chopped
1 cup dried cherries, coarsely chopped

Adjust oven rack to upper-middle position. Preheat oven to 350 degrees. Line 2-3 baking sheets with parchment paper. (Or just plan to reuse the same one over and over again, allowing it time to cool between batches).

In a small bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt; set aside. In a large bowl, beat butter and sugar with electric mixer at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With a spatula or large spoon, stir in in oats, pecans and cherries until thoroughly integrated.

Allow dough to chill in refrigerator for 30 minutes. Drop spoonfuls of dough one at a time about 2 inches apart on prepared baking sheets, slightly flattening the balls of dough with back of spoon. Bake until lightly golden brown, 12-14 minutes. Let cool on sheets for 3 minutes, then transfer cookies to a wire rack to cool completely.

1 1/4 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

Read more at Marthastewart.com: Chewy Cherry-Oatmeal Cookies and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com