The combination of cherries, chocolate and almonds in these cookies is classic--and delicious. Of course the oatmeal makes them healthy! Recipe has been updated, per request by another noder, to include metric equivalents for non-American users.
This website was used to assist with conversion.
Cherry and Almond Chocolate Chip Cookies
- 1 cup all purpose flour (115 grams)
- 1/2 teaspoon baking soda (3.5 grams)
- 1/4 teaspoon salt (1.2 grams)
- 1/2 cup +2 Tbs (1-1/4 sticks) unsalted butter, room temp (142 grams)
- 1/2 cup sugar (100 grams)
- 1/2 cup (packed) brown sugar (190 grams)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1/2 teaspoon almond extract (2.5 ml)
- 1 cup old fashioned oats (90 grams)
- 1 to 1-1/2 cups semisweet chocolate chips (150 to 225 grams)
- 3/4 to 1 cup dried tart cherries ** (90 to 120 grams)
- 1/2 cup sliced almonds, toasted (75 grams)
Toast the almonds (in 300F/150C oven for approx 8 minutes) and allow to cool. Preheat oven to 325F/165C. Mix flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture.
Stir in oats, then chocolate chips, cherries and almonds. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets, spacing 2 inches apart. Bake cookies 12 to 14 minutes.
Dough can be prepared ahead, formed into “logs” wrapped in plastic wrap and refrigerated. Then slice and bake. Makes 2 dozen.
** You can usually find dried tart cherries in the bulk food aisle of most stores. You can also use dried cranberries, but the cherries and almond combination is really the best.