Thursday, April 29, 2010
Sometimes when I'm baking something I can hardly wait to post it because I know just how I'm going to write about it. I know exactly the clever tie-in or the funny story to tell that will go with the recipe. And then there are other days. Like today. When I sit and stare at the computer screen and can't think of a single witty, poignant, or relevant thing to say.
The honest truth is that I'm posting these cookies because I want to get the recipe off my countertop. I have currently 6 cookbooks, 1 cooking magazine, a stack of loose recipes, and a binder full of printed off recipes sitting on my counter. And that's AFTER my husband purged the counter so that we could have company over for lunch on Tuesday.
So really, this post is just decluttering. Nothing wrong with the cookies. They're good. We ate them all and enjoyed them. I'm just not in the mood to sell them right now. I'm too busy clearing off space on the counter so that I can bake some more.
Double Chocolate Cherry Chunk Cookies
1/2 cup (1 stick) butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp vanilla
1-1/2 cups flour
1 cup quick-cooking oats
1/2 tsp salt
1/2 tsp baking soda
2/3 cup coarsely chopped semi-sweet chocolate
1/2 cup white chocolate chips
1/2 cup coarsely chopped dried tart cherries
1- Preheat the oven to 375 deg. F.
2- In the large bowl of an electric mixer, beat together the butter and sugars till light and creamy.
3- Add the egg and vanilla and beat till well combined.
4- In a separate bowl whisk together the flour, oats, salt, and baking soda. Add to the butter mixture and beat just till combined.
5- Stir in the chocolates and cherries.
6- Scoop the dough by heaping Tablespoon (I use a 1-1/4-inch scoop) onto ungreased baking sheets, 1-1/2-inches apart.
7- Bake for 9 minutes, just till the dough is set on top. Remove the sheets from the oven and let the cookies rest on the sheets for 2 minutes. The cookie will continue to bake as they sit.
8- Remove to a cooling rack to cool completely. Store the cookies in an airtight container.