When I was collecting my mom's recipes for my own recipe collection, we had a conversation very similar to this one:
Me: "Oh! I want the raisin cookies recipe you make."
Mom: "They're not raisins."
Me: "Well, then, I want the dried cranberry cookies."
Mom: "They're not cranberries either."
Me: "What are they?"
Mom: "Dried cherries."
Me: "Oh, yeah!"
For some reason, I can never seem to remember what berries are in these cookies. Whatever they are, they're delicious.
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 cups oatmeal
- 1 cup dried cherries
- 1 cup (4 1/2 oz.) bittersweet chocolate, coarsely chopped
- 1 cup (5 1/2 oz.) toffee pieces
- Preheat oven to 350.
- Sift flour and baking soda. Set aside. In an electric mixer, using a paddle attachment, cream the butter and the sugars on medium speed until light and fluffy (about 2-3 min.) Scrape down.
- Add the egg and mix on high. Add vanilla. Scrape down the bowl again.
- Add the sifted flour (in additions) on low.
- Add the remaining ingredients.
- Bake 8-10 minutes. Remove from the oven, transfer the cookies to a rack and cool.
FOR REFRIGERATING OR FREEZING:
- Divide the dough into three equal portions and roll into logs (using plastic wrap) about 1 1/2 in. in diameter. The dough can be chilled in the refrigerator for 1-2 days or frozen.
- When you are ready to use the dough, cut the logs into 3/4 in. slices and bake 8-10 minutes on 350.