After making Pineapple Upside Down Cake last week I had most of a jar of cherries to use. So, I altered my recipe for Classic Oatmeal-Chocolate Chip Cookies and created the Chocolate Chip Cherry Cookie.
The cherries really made the cookies sweet. Like eating a chocolate covered cherry in a cookie. Here is the recipe.
Chocolate Chip Cherry Cookies
1/3 cup butter or margarine, softened
1/3 cup oil (any vegetable oil)
1/2 cup sugar
1/2 cup light brown sugar (packed)
1 tsp. vanilla
1 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup quick-cook oats
3/4 cup chocolate chips
3/4 maraschino cherries (rinsed, dried, and chopped in quarters)
Preheat oven to 375 degrees. In a large mixing bowl add the butter, oil, sugar, and brown sugar and cream with an electric mixer. Add the egg and vanilla, mix well. Add the flour, soda, salt, and oats in a separate mixing bowl and combine. Then mix the dry into the wet ingredients. Add the chocolate chips and cherries mix by hand until combined thoroughly. Spoon out teaspoonfuls of dough on ungreased, insulated cookie sheets (can use parchment paper) and cook for 8-10 minutes. Take the cookies out when tan instead of golden and transfer the parchment paper with the cookies on it right to the counter to cool. The parchment paper really helps when you take the cookies out at the tan baking stage. Then the hot cookie doesn't fall apart as it cools undisturbed on the parchment paper. It holds it's shape really well. Yield: around 24 cookies
My mug is by Johnson Brothers. The pattern is Old Britain Castles. The cookie jar is by McCoy Pottery.