Chewy Cherry Chunk Cookies (12 Days of Christmas Treats)
On the 11th day of Christmas my true love gave to me ... Chewy Cherry Chunk Cookies!
On the 10th day of Christmas my true love gave to me ... School Fudge!
On the ninth day of Christmas my true love gave to me ... Rolo Cookies!
On the eighth day of Christmas my true love gave to me ... Peanut Butter 'Sandwiches'!
On the seventh day of Christmas my true love gave to me ... Tiny Chocolate Chip Cookies!
On the sixth day of Christmas my true love gave to me ... Santa Buttons!
On the fifth day of Christmas my true love gave to me ... Cranberry Crumb Bars!
On the fourth day of Christmas my true love gave to me ... Chocolate Crinkles!
On the third day of Christmas my true love gave to me ... Cinnamon Roll Cookies!
On the second day of Christmas my true love gave to me ... Microwave Peanut Brittle!
On the first day of Christmas my true love gave to me ... Almond Lace Cookies!
The last time I made these my father-in-law ate at least half the batch. But who can blame him? It's hard to resist chocolate and cherry; there's a reason chocolate-covered cherries are so popular! They were one of my Maw Maw's favorite candies, but I will readily admit that I don't particularly care for them; it's the sweet, red goo that gets to me. But I do like dried cherries, and in this cookie they are perfection. I know there are a lot of white-chocolate haters (but I'm not one of them.) If that's the case for you, just add all milk chocolate; I don't think your cookie-testers will complain either way!
Chewy Cherry Chunk Cookies
Adapted from Martha Stewart
Printer-friendly recipe
Ingredients:
1 cup dried cherries
1 cup boiling water
1 stick unsalted butter, room temperature
1/2 cup sugar
1/2 cup light-brown sugar, packed
1 large egg
2 teaspoons vanilla
1 .5 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate, chopped
1/2 cup milk chocolate, chopped
1/4 cup pecans, chopped
Directions:
1. Preheat oven to 350 degrees. Cover two baking sheets with parchment paper.
2. Put the dried cherries in a small bowl, and pour the boiling water over them. Let stand at least five minutes to let cherries plump. Drain water, and set cherries aside.
3. In a large bowl beat butter and both sugars until light and fluffy, about three minutes. Add egg and vanilla and mix well. Add flour, baking soda and salt and mix until just combined. Stir in cherries, chocolates and pecans. Batter will be stiff.
4. Using a large ice-cream scoop making balls of dough. Place them about four inches apart on baking sheets, giving them room to spread. Bake 15 minutes or until cookies are just brown at the edges. (If you make smaller balls of dough you may want to reduce the cooking time to about 12 minutes.)
5. Let cool on sheets about five minutes before removing cookies to wire racks, where they should cool completely. Cookies will stay fresh up to a week if kept in an airtight container.
