I have to admit that when I was flipping through the Better Home and Garden magazine while waiting for my son's appointment at the pediatrician I was either really hungry or these cookies looked way better than they came out in my kitchen. Not that they were bad, but I wouldn't say that they were stellar either. Pretty much your average run of the mill chocolate chip cookie with some dried cherries thrown in. (You can see I added a few white chocolate chips as well as semi-sweet but that didn't do much for it.) I do have to say that one of the positives is that they seem to freeze well. We had a few fresh out of the oven and then threw the rest in a bag in the freezer where they still sit today waiting for us to get in the mood for chocolate chip cookies once again. Enjoy!
Cherry Chocolate Chip Cookies
Source: Better Homes and Gardens
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 12 oz package semisweet chocolate chips
1 cup snipped dried cherries
Preheat oven to 375 degrees.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate chips and cherries.
Drop dough by tablespoons 2 inches apart onto an ungreased cookie sheet. Bake 9 minutes. Transfer to racks. Cool.
Makes 6 dozen
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