Prep 25 mins
Cook 36 mins
A chewy, crispy cookie from the May 2007 Cooking Light Magazine. The original called for white chocolate chips instead of semi-sweet and strawberries instead of cherries. The dough is very heavy, so you should use a stand mixer if possible.
- 177.44 ml all-purpose flour
- 236.59 ml oats
- 2.46 ml baking soda
- 1.23 ml salt
- 177.44 ml packed brown sugar
- 59.14 ml butter, softened
- 4.92 ml vanilla extract
- 1 large egg
- 177.44 ml dried tart cherry
- 78.07 ml semi-sweet chocolate chips
- Preheat oven to 350.
- Lightly spoon flour into a measuring cup; level with a knife. In a small bowl, combine flour, oats, baking soda and salt. Stir to combine.
- Cream butter and sugar. Add vanilla and egg, then beat well. Gradually add the flour mixture, beating until blended. Add cherries and chocolate chips, stirring until blended.
- Drop dough by tablespoonfuls 2 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 minutes, or until lightly browned. Remove from oven; cool on pan for one minute. Cool cookies completely on racks.
Wow, what a lovely cookie. We really enjoyed the flavor of this crisp and chewy cookie. I used dairy milk chocolate chips and marishino cheeries...it was what I had on hand. They were quick and easy to make, and were gone in no time. I will make these again and again...thanks so much for sharing.