Who doesn’t like chocolate chip cookies? And there are so many variations to this wonderful cookie, you can add just about anything. Dried fruit, nuts, coconut, peanut butter, you name it! I had some dried cherries on hand because I’ve been trying to satisfy my sweet tooth with dried fruit lately. Well, so much for that! I obviously had flour, sugar and butter on hand as well. So cookies it was. Hey, at least I used a recipe from Cooking Light.
Chocolate-Cherry “Heart Smart” Cookies, adapted from Cooking Light
makes about 24 cookies
- 1 1/2 ounces all-purpose flour (about 1/3 cup)
- 1 1/2 ounces whole-wheat flour (about 1/3 cup)
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 cup dried cherries
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 3 ounces bittersweet chocolate, coarsely chopped
1. Preheat oven to 350°.
2. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk until blended.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended, or beat together with a wooden spoon. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes.* Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
*Note: You have to be careful when cooking these because they go from underdone to overdone VERY quickly.