I made these Dark Chocolate Cherry Oat Cookies for my husband’s office Christmas celebration, and they were a huge hit! Tangy cherry goes great with bitter dark chocolate, and the rolled oats lend a savory texture.
You’ll need:
- 3 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 11/2 cups (3 sticks) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 4 tablespoons plain Greek yogurt or milk
- 4 teaspoons vanilla extract
- 2 large eggs
- 1 1/3 cup dark chocolate chips
- 2/3 cup dried tart cherries
Instructions:
1. Preheat oven to 375. Line several baking sheets with parchment paper and set aside.
2. Combine the flour, oats, baking soda and salt in a large bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low. Add eggs and mix to combine.
4. Add dry ingredients slowly and mix on medium-low until combined. Stir in the chocolate chips and cherries by hand.
5. Refrigerate dough for at least 30 minutes.
6. When dough is chilled, scoop dough into small 1-inch balls and placed on parchment paper-lined baking sheets. Bake until the edges turn golden, about 12-15 minutes, and transfer to wire racks to cool. While making batches, keep unused dough in the refrigerator for best results.
Source: Southern Living