This is the oatmeal cookie recipe I used on the weekend and I have used many times before. My biggest fans of these cookies are the pastors at Northside Friends who devoured them a few Christmas's ago.
I made them for the first time with my grandma who was very upset at the price of dried cherries and then what little they did for the flavor after shelling out the cash. I use raisins or leave them out altogether, whatever you fancy.
Underbake them for sure and grease the cookie sheet or the toffee pieces will stick and burn. I have yet to make less than 4 dozen with this recipe. Martha Stewart must make huge cookies!
Torie's Cherry Chocolate-Chunk Cookies
Makes about 2 1/2 dozen
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
1 1/2 cups chocolate chips or chocolate chunks
1 cup toffee pieces
1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown, about 10 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.