Y’all know I have a picky husband. He has faux allergies and a list of food dislikes a mile long. When it comes to cherries, his only acceptable form is in Cherry Kool-Aid, fondly referred to as “CK” in our household. I can’t imagine it tastes anything like a real cherry, but he’s turned our children into fans, too. Me, well I’m addicted to dried tart cherries…especially the Montmorency cherries from Trader Joe’s. I gleefully add them to salads…and cookies.
I spotted the inspiration for these cookies on my friend’s blog, Diva Entertains. The fact that she named this recipe The Best Cookie Dough EVER sold me immediately. Then I found the same recipe on Oprah’s site, where all sorts of add in combinations were listed…pretzels, spices, nuts, dried fruit, candy bars, marshmallows…the sky’s the limit. For this month’s Chocolate Party, cherries were the chosen ingredient to pair with chocolate, so I went with my favorite dried tart cherries and chocolate chunks. Naturally, they were terrific. And now I have a nice stash in my freezer that I don’t have to share!
If you’d like to join the Chocolate Party this month, follow these simple rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
- 2 1/2 cups old-fashioned rolled oats, ground in food processor
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs, at room temperature
- 1 1/2 tablespoons vanilla
- 1 cup (6 ounces) semi-sweet chocolate chunks
- 1 cup (6 ounces) white chocolate chunks
- 1 cup dried cherries
- Put the butter in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until soft, then increase speed to medium and beat until light and creamy, about 3 minutes. Gradually add granulated sugar and then brown sugar, beating till light and creamy.
- Add eggsand beat to incorporate, scraping down the sides of the bowl with a rubber spatula as needed. Mix in the vanilla and when blended, slowly beat in the dry mixture until well blended. Remove bowl from mixer. Add chocolate chips and cherries and mix by hand until just incorporated. Cover with plastic wrap and refrigerate at least 30 minutes or even overnight.
- Preheat the oven to 350°. Line baking sheets with parchment. For each cookie, take about a 1 1/2-inch ball of dough and place cookies evenly on prepared sheets, giving each enough room to spread. Bake until center sets and cookies are golden, 12 to 14 minutes.