Cherry-Chocolate Cookies

I know the holidays are over and I should be thinking about bowls of oatmeal and spinach salads–hold the bacon and dressing, please–but I did not get enough cookies at Christmas.

Nope. Not nearly enough. I was so swamped by mid-December that I skipped out on making cookie platters for John’s office and didn’t get to them for either of my kids’ Holiday parties. In fact I was so busy that I planned and executed a cookie exchange party for my Parents of Multiples club–and brought STORE BOUGHT COOKIES as my contribution. The shame. I know.

So I still have cookies on the brain.

As a nod in the general direction of I am-counting-what-I-eat-again-to-lose-some-pesky-pounds I offer up this cookie. It was introduced to me as The Fiber Cookie but I prefer the glammed up moniker of Cherry-Chocolate. No one has to know that these are *almost* good for you. Just don’t eat the whole batch in one sitting, ‘k?

Cherry-Chocolate Chip Cookies

  • 1       cup (2 sticks) butter, softened
  • 1       cup firmly packed brown sugar
  • 2       eggs
  • 2       teaspoons vanilla
  • 1-1/2  cups white wheat flour, or AP
  • 1       teaspoon baking soda
  • 1       teaspoon ground cinnamon
  • 1/2   teaspoon nutmeg
  • 2       cups rolled oats (not quick cooking)*
  • 1       cup high fiber cereal (flakes and twigs)**
  • 1       cup dried cherries—rough chopped
  • 1       cup semi-sweet chocolate chips
  • 1/2   cup coconut flakes (optional)

Heat oven to 350°F.

In medium bowl, stir together the flour, baking soda, and spices. Set aside.

In the bowl of a standing mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, and then vanilla. Beat well.

Add combined flour, baking soda, and spices; mix well on low speed. Add oats, cereal, cherries, chocolate and coconut if using and mix in on low speed until just combined.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen cookies.

*I really like using thick rolled-oats in this recipe

**I use Trader Joe’s “Twigs, Flakes and Clusters” cereal, Kashi “Good Friends” is another option.

My kitchen helper says, “I be the cook’n man!”

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2 Responses to Cherry-Chocolate Cookies

  1. laura says:

    Hello! These look damned fantastic. I do wish I was driving to San Diego with you, actually anywhere but here! So happy to see you posting on a brand spanky new blog. BLOG ROLL!

    • valerie says:

      Thanks Laura! I’m still working away on design and all the goodies on the blog. Now that we’re back I hope to get a few more tweaks done–including a blog roll! I just figured, I better start somewhere, and cookies seemed like a good idea.

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