Wow. Loved reading your hopes for 2010.
The winner of "The Sweet Melissa Baking Book" is Debbie L. who wrote:
"I hope that by the end of 2010 the people in Haiti will be on their way to recovery. It is going to take a long time."
Debbie, send me an email at ABountifulkitchen@gmail.com and I'll send out your book!
It snowed last night. So, I'm feeling a - stay at home and bake week, with the rain/snow forecast for every day this week. With the kids home today, it's the perfect day to make some yummy hot-from-the-oven cookies. I tried these a few weeks ago and loved them. I know, you are thinking- really, what a surprise.
This is what makes the cookie so yummy. Big, soft chunks of tart & sweet fruit with chocolate.
I'm not a fan of chocolate covered cherries. You know those icky gooey cordials. SICK. I'll save the rant. But I do love a good chocolate-fruit combo in a dessert. Anyway, these cookies are delicious. If you know a chocolate-cherry lover, bake up a batch and share.
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2-1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 ounces)
1 1/4 cups semisweet chocolate chips
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 6 minutes, about 12 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.
Tips:
-I used a Kitchen Aide mixer, and creamed the butter and sugars, added the eggs and vanilla, then all of the dry ingredients at once, until just blended. Mixed in the fruit and chocolate after adding the dry ingredients.
-Dried Montmorency cherries can be purchased at Costco. Found with the other dried fruits- the brand- Stoneridge Orchards. So good for snacking too. Especially if eaten with some chunks of dark chocolate.
-I used about 1 3/4 cups flour.
-The original recipe did not suggest, but I refrigerated the dough for about 1 hour.
-If you have a convection oven, bake at 375, you will not need to rotate the pans on different levels of the oven. Bake for about 7 minutes total at 375 convection setting.
I guess it's time to face the truth: I'm a LOSER!
ReplyDeleteDang. And I was SO going to use that cookbook all the time! Ha.
Those cookies look good--REAL good! Maybe later.
These cookies are really good, but 12 minutes was way too long in my oven. I baked them for about 9 minutes at 350 degrees (instead of 375). Thanks for sharing your recipes. I can't wait to try more!
ReplyDelete