Chewy dried cherries are a favorite of mine. I eat them so much I keep a canister of them on my kitchen counter. I can always count on them to be sweet and in season. (I like the ones from Whole Foods the best.) They are my go to snack on the mornings I run. I eat a handful before I head out the door.
I love cherries, my husband loves oatmeal and who doesn't like chocolate, so go figure, this cookie was made for us. Depending on the dried fruit you like best you could substitute another kind for the cherries, maybe raisins, cranberries or chopped dried apricots. You could also swap out the semi-sweet chocolate for white or dark. Many possibilities to mix and match. This is a BIG cookie and is both crisp and chewy.
This recipe was adapted from Big Fat Cookies.
Chocolate Cherry Oatmeal Cookies
Makes about 24 cookies
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter at room temperature
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups oatmeal (not quick cooking)
1 cup dried cherries (about 5 ounces)
2 cups semi sweet chocolate chips (11 1/2 ounces)
Preheat oven to 325 degrees.
Combine flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. In a large bowl beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth, about 1 minute.
Add eggs and vanilla, mix for 1 more minute.
On low speed add flour mixture and oatmeal until flour in incorporated and dough looks smooth again.
Stir in dried cherries and chocolate.
Using an 1/4" measuring cup or ice cream scoop, place mounds of dough on cookie sheets line with parchment paper. Place cookies 2 1/2 inches apart.
Bake for 22 minutes until the tops feel firm and look dull rather than shiny.
Cookies can be stored in a tightly covered container at room temperature for up to 4 days.