Category winner: Desserts. “I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too.” —Marcie Dixon, Arlington Heights, Ill.
- Yield 30 cookies (serving size: 1 cookie)
- 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
- Cooking spray
- 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 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans, cool on wire racks.