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Recipe of the Week: Chocolate Cherry Cookies

November 15, 2010

For our trip down to Albany, I wanted to bring a treat to share with my sister and her hubby.  He is allergic to a number of things, so I had to be careful with what I brought.  I found these cookies from Cooking Light and there were delicious!  A good combination of sweet, chewy, and crunchy.  With the holidays coming up, this is a great option to take to holiday parties!



  • 1.5  ounces  all-purpose flour (about 1/3 cup)
  • 1.5  ounces  whole-wheat flour (about 1/3 cup)
  • 1 1/2  cups  old-fashioned rolled oats
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 6  tablespoons  unsalted butter
  • 3/4  cup  packed light brown sugar
  • 1  cup  dried cherries – found in the fresh fruit and vegetable section of the grocery store
  • 1  teaspoon  vanilla extract
  • 1  large egg, lightly beaten
  • 3  ounces  bittersweet chocolate, coarsely chopped
  • Cooking spray


1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. (Should make approximately 30 cookies)  Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Nutritional Information

*Based on 30 cookies made, serving size 1 cookie
Calories: 94
Fat: 3.2g (sat 1.6g,mono 0.6g,poly 0.2g)
Protein: 1.5g
Carbohydrate: 15.7g
Fiber: 1.3g
Cholesterol: 10mg
Iron: 0.6mg
Sodium: 88mg
Calcium: 15mg
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