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4.34 from 3 votes

Dried Cherry and Chocolate Chip Cookies

These are the perfect marriage between traditional chocolate chip cookies and oatmeal raisin. They are made even better by subbing the dried cherries for raisins! Also a reduction in butter and sugar, and adding whole wheat flour adds to the health factor in these cookies. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cookies, dark chocolate and dried cherry cookie, dessert, dried cherries, whole wheat cookies
Servings: 36 servings
Author: Amy- A Red Spatula

Ingredients

  • 1 stick softened butter
  • 2 tablespoons olive oil
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups old fashioned oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons milk
  • ½ cup dried cherries
  • ½-1 cup dark chocolate chips You can use any other chocolate you prefer!
  • ¼ cup chopped pecans, optional

Instructions

  • Preheat oven to 350 degrees.
    Line 2 baking sheets with parchment paper. Set aside.
    Combine butter,oil, brown sugar and sugar in large mixing bowl. Beat for several minutes, until light and fluffy. Add egg, milk and vanilla and mix to combine.In separate bowl mix oats, flours, baking soda and salt. You can also use a one-bowl method which I love to do. What you do is add your oats and flour on top of the butter mixture. On the top of the flour, add your baking soda and salt. Carefully mix this only on the top of the flour. From here is mixed enough to go! Combine wet and dry ingredients and mix until they come together. To this add dried cherries, chocolate chips and pecans if using. Combine completely, but again don't overmix.
    Scoop dough onto parchment lined baking sheet. I did 12 cookies per sheet, in a 3x4 pattern. Bake as many cookies as you want that day. If you aren't baking that day, scoop the remaining onto a baking sheet, lined close together. Place in the freezer. Once the balls are frozen, place in a freezer ziplock bag. They stay good for at least a month this way. When you are ready to bake, remove from freezer, place on baking sheet, allow to thaw, and bake. I like to bake mine fro 8-10 minutes. You will want the cookies to be very lightly browned around the edges.
    Remove from oven and allow to cool on the baking sheet for about 5 minutes. Carefully remove from the baking sheet and place on a cooling rack. You can eat them warm out of the oven, but I recommend waiting just a few more minutes. If they are cooled slightly it helps the cookies to hold together better. It is this way with all whole wheat cookies, then tend to fall apart a little more than all-purpose cookies.
    Now, sit back and enjoy. You certainly deserve it!