These cookies are so yummy. This says a lot coming from the girl that doesn’t like to mix chocolate and fruit flavors, for the fear that it will taste like the “oops I picked the wrong orange-coconut-cream Russel Stover” candy – yuck. These my friend, are not in that category at all. They are smart for your heart too! The recipe comes from Cooking Light magazine.
1/3 cup of all-purpose flour
1/3 cup of whole-wheat flour
1 1/2 cups of Oats
Raise your hand if you love my new camera! – I do. Thanks, Tate.
Add the rest of the dry ingredients.
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. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.
I chopped up the Cherries, it’s better that way.
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.
Look at that Chocolate Chunk… it’s calling my name.
Here is the ingredient list:
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1.5 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
Source: Cooking Light