Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies
Whenever I see some kind of chocolate I’ve not tried before, I usually find some justification for buying it, especially if I can bake with it. Recently, I found Schokinag’s semi-sweet chocolate baking chunks and knew that I had to have them. As much as I use chocolate chips, I knew that they would be put to good use.
Of course, the first test was a simple taste test. Quinn and I both gave them an enthusiastic thumbs up. Then, I started trying to think of just the thing to bake using them. While I flipped through shelves of cookbooks and countless bookmarked recipes, Quinn took the simple approach of unfolding the enclosed recipes and quickly pointed out his recipe choice.
I’ll admit that I probably wouldn’t have picked out this recipe on my own. While I love oatmeal cookies and chocolate chip cookies, the dried cherry component just didn’t appeal to me. However, I have to say that after sampling the finished product, I was extremely glad I made them.
I love the chewiness that oats give to a cookie. The merits of chocolate really need no explanation here. As for the cherries, I was really surprised at how much I liked them. They add a nice tartness to counterbalance all the chocolate. Although I don’t think I’d eat them on their own, their presence in these cookies is just simply delicious.
- 1 cup unsalted butter
- 1 cup light or dark brown sugar, firmly packed
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup dried cherries
- 8 ounces semi-sweet chocolate chunks
Preheat oven to 350°. Grease or line baking sheets.
Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. Stir in oats, cherries, and chocolate.
Drop by tablespoonfuls onto lined or lightly greased baking sheets. Bake for 10 to 12 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.
These may also be made into bar cookies. Press the dough into a lightly greased 13″x 9″ baking pan. Bake for about 30 minutes.
Recipe adapted from Schokinag.