Best 2 Chocolate And Dried Cherry Cookies Recipes

Awaken your taste buds to a symphony of flavors with our journey into the realm of chocolate and dried cherry cookies. Embark on a culinary adventure where the richness of chocolate intertwines with the tangy sweetness of dried cherries, resulting in a delectable treat that will tantalize your senses and leave you craving more. Discover the secrets behind achieving that perfect balance between chewy and crispy, and explore the endless possibilities of flavor combinations that will elevate your cookie experience to new heights. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the steps of creating these extraordinary cookies, ensuring that every bite is an explosion of flavors that will delight your palate. So, gather your ingredients, preheat your oven, and prepare to embark on a baking journey that will leave you with a batch of chocolate and dried cherry cookies that are simply irresistible.

Check out the recipes below so you can choose the best recipe for yourself!

DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES

Dried Cherry and White Chocolate Oatmeal Cookies image

I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my "mistake" version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies.

Provided by Charmed

Categories Drop Cookies

Time 37m

Yield 36-48 cookies

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 teaspoons vanilla
2 cups quick-cooking oats (not instant)
2 cups dried cherries
1 cup white chocolate chips
1 cup chopped walnuts (optional)

Steps:

Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
If the dried cherries are large, cut them in half.
In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
Add in the flour mixture, and beat at low speed until combined.
At low speed, mix in the oats.
Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).

DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES

Dried Cherry, Macadamia and White Chocolate Chip Cookies image

These cookies develop a lot of flavor from chilling the dough for a longer about of time. This is the secret to amazingly flavorful dough. A great holiday cookie, they're upscale, elegant and festive.

Provided by Food Network Kitchen

Categories dessert

Time P1DT1h45m

Yield about 4 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

1 1/4 cups old-fashioned oats
2 scant cups cake flour
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (10 ounces) unsalted butter, softened
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups dried cherries (8 ounces), chopped
1 cup unsalted macadamia nuts, chopped
1 cup white chocolate chips

Steps:

Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

Tips:

Use high-quality chocolate. The chocolate is the star of these cookies, so it's important to use a good quality chocolate that you enjoy the taste of. A dark chocolate with a cocoa content of at least 70% is a good option.
Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much. Chill the dough for at least 30 minutes before baking.
Bake the cookies at a high temperature. Baking the cookies at a high temperature will help them develop a chewy texture. Bake the cookies at 375 degrees Fahrenheit for 10-12 minutes, or until they are just set.
Let the cookies cool completely before serving. The cookies will continue to set as they cool. Let them cool completely on a wire rack before serving.

Conclusion:

These chocolate and dried cherry cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed.