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Torie’s Cherry Chocolate-Chunk Cookies

Source of Recipe

Torie Hallock


Recipe Introduction

These are amazing cookies! Crisp, chewy, chocolaty, oatmeal – yum! The only thing that I did differently was to us a ¼ c. ice cream-type scoop to form the cookies and cooked them for about 18 minutes at 325 degrees instead of 350 degrees. I came up with 16 cookies that way.

List of Ingredients

1 ½ c. all-purpose flour
1 t. baking soda
½ lb. (2 sticks) sweet butter, room temperature
¾ c. packed light-brown sugar
¾ c. granulated sugar
1 large egg
1 t. vanilla extract
1 ½ c. oats
1 c. dried cherries
4.5 oz. bittersweet chocolate, coarsely chopped
1 c. toffee pieces



Recipe

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 – 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.

Add the flour mixture to the egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.

Spoon a heaping T. of dough onto lined baking sheet, spacing 2 inches apart.

Bake cookies until golden brown, 14 – 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Makes about 2 ½ dozen.