I just can't get over how good these cookies are. Even John who said "Ewww craisins?" absolutely loves them. I have made them with both dried cherries and with Craisins. They were both fantastic but I will probably stick with Craisins in the future just so I don't have to make another trip to the store.
The original recipe came from Cooks Illustrated and it is pretty much the same except they use bittersweet chocolate chunks and I use chocolate chips. Again, because it is easier. Baked as directed these make giganto sized cookies with a perfect texture. I'm sure you can make them smaller but I don't know the perfect cooking time for that.
2 1/2 cups flour (I used half wheat)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 1/2 cups old fashioned oats
2 cups dried tart cherries coarsely chopped (or craisins)
1 1/2 cups semi sweet chocolate chips
3 cups brown sugar
3 sticks butter
2 teaspoon vanilla
- Preheat oven to 350
- Whisk first 4 ingredients together. In a separate bowl combine oats, chocolate, and cherries.
- In mixing bowl mix butter and brown sugar. Add eggs one at a time and vanilla. Scrape down sides. With mixer running add flower mixture until just combined and then add oat mixture.
- Roll out 1/4 cup balls and place on a cookie sheet. Use your hands to flatten slightly. Bake for 20 minutes rotating racks halfway through. Cookies will appear slightly undone and shiny when done.
- Cool on baking sheet 5 minutes then transfer to wire rack.
Makes 32 cookiesPin It