In My Kitchen: Dark Chocolate Cherry Oat Cookies

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

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