Next week I’m travelling back to my company’s home office. Which means this week I’m baking goodies to take to my coworkers. I had a request for something with peanut butter and chocolate. So I made Peanut Butter Blossoms last weekend. I usually bake at least two treats though so I’ve been thinking a lot about what else I should make. Last time I kind of over did it with super chocolaty cookies. So I didn’t want to go exactly that direction again. Additionally I’m making double batches so I have some cookies for el nino. El nino is a BIG fan of oatmeal cookies but not oatmeal raisin. He picks the raisins out. So I decided to make chocolate cherry oatmeal cookies. Chocolate and cherry are just awesome together and added texture of the oatmeal takes the cookies up a notch. Here’s the recipe which riffs on the standard Better Homes and Gardens oatmeal cookie base.
To this recipe I added.
- 8 oz dried sweet cherries
- 5 oz of Ghirardelli Chocolate Premium Baking Chips Bittersweet Chocolate (this is a 1/2 a bag of this chocolate chips)
Final product was pretty much perfect. I bake three batches each at different temperatures because I was looking for the right “softness”. Ultimately the batch that cooked 11 minutes was the best in terms of cookie softness factor.