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About the Recipe: I love chocolate milk and decided that this oatmeal cookie would be so delicious with a touch of chocolate. The cookies, baked with crisp edges and soft centers, are filled with tiny bits of soft cherries and mini chocolate chips. Serve them unfrosted or drizzle a design over them.
Recipe Inspired by: Yasmin Fahr; Berry Cobb- camp cookies; the kitchn.com
Bake the Cookies:
- Using a 2 Tablespoon scooper. shape dough into mounds; place on prepared cookie sheets, space about 2 inches apart; about 12 per sheet.
- Bake for 10 to 12 minutes and golden brown.
- Let cookies cool on cookie sheets for about 5 minutes; remove to cooling racks. Cool completely.
Yield: about 24 to 29 cookies depending on the size of your cookies.
Prepare Frosting Drizzle:
In a small bowl, stir confectioners’ sugar with reserved chocolate milk; adding small amounts of chocolate milk and mixing until a smooth drizzling consistency. Drizzle the tops of cookies with prepared glaze using a fork. Let frosting become firm or place in the refrigerator to harden quickly.
pdf for Copy of Recipe – Milk Chocolate Cherry Oatmeal Cookies
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