The sweet and tart flavour of dried cherries combines beautifully with smoky dark chocolate in these big and chewy oatmeal cookies. If you can’t find dried sour cherries, cranberries are a great substitute. I used 70% cocoa dark chocolate to make these cookies — but you can use any good quality dark chocolate in this recipe.
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp salt
- 3/4 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp molasses
- 2 1/2 cups oats (I use Quaker Quick Oats)
- 1 cup shredded sweetened coconut
- 1 cup good quality dark chocolate, chopped (dark chocolate chips work well too)
- 1 cup dried sour cherries
- Preheat oven to 350F and spray baking sheets with non-stick spray.
- In a bowl, stir together the flour, baking soda, corn starch and salt.
- Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
- Add the eggs, vanilla and molasses. Mix until combined.
- Turn the mixer to low and slowly add the flour mixture. Beat until fully incorporated.
- Add the oats, coconut, chocolate and cherries.
- Roll generous 1/4 cup measures of dough into balls (you can use a medium sized ice cream scoop for this.) Place two inches apart on prepared baking sheets.
- Bake for 15-17 minutes.
*Yield: Approximately 18 large cookies