jump to navigation

Cha Cha Cherry Chip August 2, 2007

Posted by Paula Erbay in Desserts.


~ an adult take on the classic Oatmeal Raisin Cookie

1 cup Almond Slivers, blanched
4 ounces Chocolate, Dark
8 ounces Chocolate Chips, Semi-sweet
4 ounces Chocolate, White
8 ounces Cherries, Dried Tart*
2 Cups Oats, Rolled, Dry
2 Cups Flour, all purpose
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
½ pound Butter, Unsalted – room temperature
1 cup Brown Sugar, golden
1 cup Sugar, granulated
2 Eggs, large or extra large
1 ½ tsp Vanilla Extract

Preheat oven to 350F
Line cookie sheets with parchment or lightly grease

In a nonstick pan, toast the almonds over medium-low heat. Stir constantly, for about 5- 10 minutes, until they have just begun to turn brown and fragrant. Turn out onto a plate to cool.

Chop the chocolate into pieces, close to size of chocolate chips, and set aside. Note: good quality chocolate (Dark, White and Milk) taste best – but use whatever type you prefer (chips or bars). Remember this puts the cha-cha-cha into the Cherry Chip Cookies. In a large bowl, combine the cherries, chocolate and oats. Set aside.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter until creamy. Add granulated and brown sugars. Beat until light and fluffy, about 4 minutes. Add the eggs and vanilla. Beat the mixture until well combined, about one minute. Add the flour mixture to the eggs and sugar mixture. Beat at low speed until well combined, less than a minute. Add chocolate, oats, and cherries (you can continue to use the electric mixer at it‘s lowest setting until these ingredients are well combined). Add the almonds by hand using a sturdy wooden spoon. Mix well by hand, until all ingredients are thoroughly incorporated.

Using a 1 ½ tablespoon cookie scoop, measure out cookies onto sheets, leave plenty of room for the cookies to expand (I put 12 on a half sheet baking pan). Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely.


Makes 5-6 dozen, depending on how rounded your scoops are.

*Montmorency Dried Tart Cherries from Trader Joe’s are perfect. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: