These are currently my favorite cookie. The dark chocolate, cherry, oatmeal combination is wonderful. One of my boys, who doesn’t like fruit, asked for one to be put in his lunchbox every day last week. Three out of four boys loved these cookies, as did my husband. I’m making another batch this afternoon.

NB: The batter is VERY thick. Thicker than a traditional chocolate cookie batter.

Chocolate-Cherry Heart Smart Cookies
Recipe from myrecipes.com

1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350°. 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° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Yield: ~30 cookies


One year ago:  Instant Pot Tomato Soup
Two years ago:  Caramelized Shallots
Three years ago:  Cake Batter Truffles
Four years ago:  The Simplest Lemon Sauce
Five years ago:  Chocolate Ricotta Muffins
Six years ago:  Spinach Brownies
Seven years ago:  Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini
Eight years ago:  Cream Cheese Brownies
Nine years ago:  Caribbean Succotash
Ten years ago:  All American Chili
Eleven years ago:  Chewy Chocolate Cookies