Ingredients for Cherry Chocolate Chunk Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 1 large egg
- Pure Vanilla Extract
- 1 cup rolled oats
- Dried Cherries
- Bittersweet Chocolate
- 1 cup toffee bits
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How to Make Cherry Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes) using an electric mixer.
- Beat in the egg, then stir in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the rolled oats, chopped dried cherries, chocolate chunks, and toffee bits until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 14-16 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
496g
Fat
242g
Carbs
81g
