These cookies hit the spot! Sweet, a little nutty, a hint of sour, and crispy on the outside with a chewy centre. I have made them in the past sans walnuts, but I think the walnuts add good texture and another layer of flavour to the cookies. If you are going nut-free, of course eliminate the walnuts (making it school-safe too). #Piepie and #boss will be so delighted to try these this afternoon!
prep: 15 min bake: 10-12 min yield: 24 cookies
what you need:
- 1/2 cup unsalted butter (room temp)
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 cup flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried cherries
- 3/4 cup roughly chopped white chocolate discs
- 3/4 cup roughly chopped walnuts *optional
what to do:
- Line cookie sheets with parchment paper. Preheat oven to 325 F convection (or 350 F regular baking).
- In a large bowl, beat butter and sugars until fluffy. Add egg and beat until smooth.
- In another bowl, combine flour, oats, baking soda and salt. Add to butter mixture and beat just until everything is mixed.
- Add cherries, chocolate, and walnuts into the mixture. Mix just until evenly incorporated. (Do not over mix cookie dough!)
- Drop spoonfuls of dough (about 6-8 per sheet) onto cookie sheets. The size I used were just slightly smaller than a golf ball.
- Bake in the middle rack for 10 min then check, it really depends on your oven. (And if you have a convection oven and you’re using it…you really have to play around for the first batch because I burnt the bottom of my first tray of cookies. Convection ovens cook faster and it’s great but it takes some time to get used to it!).
- Remove once the cookies are slightly golden brown, it’s okay if they are a little soft in the middle (better slightly underdone than overdone).
- Once they have rested a few minutes on the sheet, they will be cool enough to transfer onto a cooking rack. Enjoy!