Elements:
5 tablespoons butter, at room temperature
1 teaspoon vanilla 1 egg
3/4 cup gentle brown sugar
3/4 cup flour
1/2 cup old school rolled oats
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup coarsely chopped recent cherries
1/2 cup semisweet or bittersweet chips
Instructions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper or non-stick silicone baking mats. In a big bowl, cream collectively the butter, vanilla, and sugar. Add the egg, beat till fluffy. Add the flour, baking powder and salt. Combine till effectively mixed.
Fold in cherries and chips. Place heaping 1 tablespoon sized blobs of dough (I used this cookie scoop or dimension down for smaller cookies) on the ready cookie sheet (about 1 inch aside, they unfold) and bake for 14 minutes or till they appear “set” and the bottoms are simply brown. Cool within the pan 1-2 minutes then fastidiously take away the cookies to a wire rack to chill fully.
Yield: about 1 1/2-2 dozen cookies
My ideas:
,
