As much as we love chocolate, some of our guests can't eat chocolate and variety is a good thing. Some guests gave us a package of dried cherries from Wisconsin, so I created this recipe for Cherry Chip Cookies. As always, they're pretty easy and the dough freezes well. Click here for a printer-friendly pdf version.
Cherry Chip Cookies
Bottger Mansion of Old Town Bed & Breakfast
Albuquerque, New Mexico
Makes 28 cookies
1/2 c. packed brown sugar
1/2 c. sugar
1/2 c. softened butter
1 tsp. vanilla
1/4 tsp. almond extract
1 1/4 c. all-purpose flour
1/4 tsp. salt
1 c. uncooked rolled oats
1/2 c. coconut flakes, toasted
1/2 c. white chocolate chips
1/2 c. coarsely chopped dried cherries
1/2 c. coarsely toasted almonds, chopped
Cream butter with sugars; mix in egg, almond extract and vanilla. Add flour and salt; mix in oats, coconut, white chocolate chips, cherries and almonds.
Use a #40 scoop (or measure 2 tablespoons of dough and roll into a ball for each cookie). Squash cookies flat (they will not spread during baking) and bake at 375F for 14 minutes.
To freeze: line baking sheet with parchment and put cookie dough balls close together; squash them flat and freeze them until they're hard. Remove from baking sheet and store in a gallon ziplock freezer bag.
I’m having fun--come on along!