- From the January/February 2010 Cooking Light issue on page 190.
Instead of the 3 ounces of chopped bittersweet chocolate, I used 3 ounces of Ghirardelli 60% Cacao Bittersweet Chocolate. And for the cherries, Stoneridge Orchards Montmorency Dried Cherries. Both are from Costco, so they are super big and delicious! I also weighed the flours.
I learned this from a friend of mine whose German born and raised mom was an excellent baker. She used the Burda recipes and if you remember, the older Burda' World of Fashion magazines had recipes with ingredients using weight measurements, not volume. There is a difference. And I believe the success of this recipe was because I used my scale.
I was able to squeeze out 40 cookies by making them slightly smaller. (Then you don't feel as guilty when you sneak an extra one!)
They definitely made our family favorite cookie recipe team -- Give them a try!
1.5 ounces (1/3 cup) all-purpose flour
1.5 ounces (1/3 cup) whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 tsp. baking soda
1/2 tsp. salt
6 Tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 tsp. vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray
Preheat oven to 350 degrees.
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.
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 degrees for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks. Makes about 30 cookies depending on the size.
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