Cherry Chip Cookies

We love chocolate! Using white chocolate chips adds a little variety, as in these Cherry Chip Cookies. Some guests gave us a package of dried cherries from Wisconsin, so I created this recipe for Cherry Chip Cookies. As always, they’re pretty easy and the dough freezes well.  

Cherry Chip Cookies

Bottger Mansion of Old Town Bed & Breakfast
Albuquerque, New Mexico
Makes 28 cookies

1/2 c. packed brown sugar
1/2 c. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1/4 tsp. almond extract
1 1/4 c. all-purpose flour
1/4 tsp. salt
1 c. uncooked rolled oats
1/2 c. coconut flakes, toasted
1/2 c. white chocolate chips
1/2 c. coarsely chopped dried cherries
1/2 c. coarsely toasted almonds, chopped

Cream butter with sugars; mix in egg, almond extract and vanilla.  Add flour and salt; mix in oats, coconut, white chocolate chips, cherries and almonds.

Use a #40 scoop (or measure 2 tablespoons of dough and roll into a ball for each cookie).  Squash cookies flat (they will not spread during baking) and bake at 375F for 14 minutes.

To freeze:  line baking sheet with parchment and put cookie dough balls close together; squash them flat and freeze them until they’re hard. Remove from baking sheet and store in a gallon ziplock freezer bag.

I’m having fun–come on along!

Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com
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