"I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too." —Marcie Dixon, Arlington Heights, Ill.
Yield: 30 cookies (serving size: 1 cookie)
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1.5 ounces whole-wheat flour (about 1/3 cup)
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 cup dried cherries
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 3 ounces bittersweet chocolate, coarsely chopped
- Cooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
Amount per serving
- Calories 94
- Fat 3.2 g
- Satfat 1.6 g
- Monofat 0.6 g
- Polyfat 0.2 g
- Protein 1.5 g
- Carbohydrate 15.7 g
- Fiber 1.3 g
- Cholesterol 10 mg
- Iron 0.6 mg
- Sodium 88 mg
- Calcium 15 mg
From Cooking Light – A winning dessert