With school starting back, we took the opportunity to straighten a few areas around the house for a more organized attempt at a new school year. The pantry was one of the areas haunting me. So I did what only any reasonable mother would do, I stuck my daughter on that job. What will I do when she’s grown and gone?
I’ll have a messy pantry until she comes for a visit I suppose.
Anway, after a half hour she resurfaced to inform me that we had not one or two, or even three, four or five, but six bags of dried cherries on hand. What a nice surprise. But what was I thinking? Hopefully now that the pantry is neat (at least for this week) I’ll be able to keep better track of our inventory. But what to do with all those cherries?
A number of things popped in my mind, but cookies ranked at the top of the list. Cherries with what? Chocolate chips of course. And nuts. Walnuts. Definitely.
So I began hunting for a cookie recipe that could handle the heavy load. And, once again, Dorie Greenspan’s Baking: From My Home to Yours didn’t disappoint. Her recipe for Chockablock Cookies nearly jumped off the page as the perfect place for me to start. I made a few changes, exchanging the shortening for more butter, instead of molasses, I used honey, and dropped the coconut altogether.
My kids like basic chocolate chip cookies, and with the addition of the cherries and walnuts, I was already pushing it, so the coconut was out. But doesn’t chocolate chip, walnut, cherry and coconut cookies sound fabulous? Totally trying the coconut with the next batch.
Even though I deviated from Dorie’s original recipe, the cookies turned out just fine. More than fine really. Quite tasty indeed. And they were gone in a flash. These Chocolate Cherry Walnut Cookies are chewy, with a slight crunch, and totally satisfying for that sweet tooth. This would be a fantastic cookie to have for the holidays, but I’m not waiting until then to make another batch.
Thank goodness I have more cherries.
- 1½ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter, at room temperature
- ½ cup sugar
- ½ cup honey
- 2 eggs
- 1½ cup old fashioned oats
- 12 oz. (2 cups) chocolate chips
- 1 cup dried cherries, roughly chopped
- 1 cup walnuts, roughly chopped
- Preheat oven to 325° F.
- Line baking sheets with silicon baking mats or parchment paper.
- Combine the flour, baking powder, baking soda and salt together by whisking.
- In the bowl of a stand mixer, (or large bowl using hand mixer) using the paddle attachment, beat the butter and sugar on medium until smooth, about 2-3 minutes.
- Add the honey and beat for 1 minute.
- Add eggs 1 at a time, beating a full minute after adding each egg.
- Lower the mixture speed, add the oats and combine well.
- Add the dry ingredients mixing only until just combined.
- Gradually add the chocolate chips, cherries and walnuts, turning the mixer on and off quickly to combine. Or stir in the last 3 ingredients with a heavy duty spoon or rubber spatula.
- Place rounded tablespoonfuls of dough onto the lined baking sheets about 1½-2 inches apart.
- Bake in 325°F oven for about 15-18 minutes, turning once halfway through baking time.
- When cookies are done, let cool on baking sheets for a minute or so, then carefully place on cooling racks until you can safely touch them to gobble them down with a nice cold glass of milk.