These were one of the cookies I made to take to the library function last night. I love coriander so when I saw this recipe a few years ago, I was happy to try it. It is delicious! It has been one of my "go to" cookie recipes since then.
I added a bag of Hershey's Dark Chocolate Chips to this recipe, they tasted great with the dried cherries. The original recipe didn't call for chocolate chips. I'm going to try them with dried cranberries the next time I make them.
Oatmeal Coriander Cookies
1 cup shortening*
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 Tablespoons water
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt (I use just a pinch)
2 teaspoons ground coriander
3 cups uncooked oatmeal
2 cups dried cherries** -or- (1 cup dried cherries and a pkg. of chocolate chips)
*I usually use all butter but I have also used 1/2 cup butter and 1/2 cup Butter Flavored Crisco. The cookies are flatter when using all butter and a little "puffier" with the mixture.
**I like to pour boiling water over dried cherries or dried cranberries. I let it sit only sixty seconds or so, then pour the water out. It plumps them up nicely without making them "squishy" (hmmm...is that a technical foodie term?).
Cream shortening and sugars. Add egg, water, and vanilla.
Mix flour, soda, salt, and coriander. Add to creamed mixture.
Add oats and cherries (and chocolate chips if you're using them).
Drop by teaspons onto greased cookie sheets. bake 8 or 9 minutes at 375. I've also baked these at 350 if I'm baking a lot of cookies and most call for 350. It may take just a couple minutes longer.