This is a recipe I actually made way back before Christmas. I felt like I wanted to make them again before I presented these little tasties to the world, so I did. These cookies are sweet and chewy, packed with vanilla soaked dried cherries and dark chocolate chips. If you and the classic CCC are ready to take your relationship to the next level, this is just the thing for you.
So one of the reasons I remade these cookies was because I forgot to write the recipe down. I knew it was adapted from Smitten Kitchen’s Oatmeal Raisin Cookies, so it wasn’t going to be difficult to recreate – but I did just a few things differently and wanted to make sure I had it all correct before making this post. You can imagine my horror when I took the cookies from the oven and they were flattened paper thin discs studded with pieces of chocolate and fruit. Where were those thick, chewy, decadent cookies I had made before Christmas? Where were the cookies that looked like this?
I forgot to put the oatmeal in them. Yup. I’m a doofus. Believe it or not, when making oatmeal cookies you really oughtta include the oats. Makes a HUGE difference. I remade the cookies again (WITH the oats) and voila – beautiful, chubby, nutty cookies with bites of tart sweetened cherries and gooey chocolate. Hooray!
- 1 teaspoon vanilla extract
- 1 tablespoon hot water
- 1/2 cup dried cherries
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 1/3 white sugar
- 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 tablespoons of warm water (or 1 egg)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 1/2 cups rolled oats
- 3/4 cup dark chocolate chips
- In a small bowl combine the vanilla extract, hot water, and dried cherries. Leave to soak for at least 20 minutes. Strain the cherries and save the liquid.
- In a stand mixer combine softened butter, sugars, egg replacer mixture (or egg), and the strained vanilla liquid from the cherries. Cream until smooth.
- In a separate bowl whisk together flour, baking soda, and salt. Add to the mixture and mix until combined. Stir in the cherries, chocolate chips, and oats.
- Using a cookie scoop, melon baller, or heaping tablespoon scoop the cookies onto a parchment lined sheet, leaving two inches between each cookie. Bake at 350F for 10-12 minutes. They should be lightly browned at the edges and slightly underdone looking on top. Remove from oven and let sit for 5 minutes before transferring to a cooling rack to cool completely. I got about 3 dozen cookies from the batch.