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Tart Cherry Chocolate Chip Cookies

Tart Cherry Chocolate Chip Cookies


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Cherries make everything better

Photo courtesy of Montmorency U.S. Tart Cherries

Make classic chocolate chip cookies even more delicious by adding dried Montmorency tart cherries. They take cookies to the next level!

Recipe courtesy of Montmorency U.S. Tart Cherries and Monique Voz, Ambitious Kitchen.

Ingredients

  • 1 Tablespoon flax seed meal + 2 tablespoons water
  • 1/4 Cup melted coconut oil
  • 1/2 Cup coconut sugar
  • 1/4 Cup tahini
  • 1 Teaspoon vanilla
  • 3/4 Cups oat flour
  • 1/2 Cup oats
  • 1/2 Teaspoon baking soda
  • 1/3 Cup chocolate chips
  • 1/3 Cup dried Montmorency tart cherries

    • 1 cup all purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
    • 1/2 cup sugar
    • 1/2 cup (packed) dark brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1 cup old-fashioned oats
    • 1 1/2 cups semisweet chocolate chips
    • 1 cup dried tart cherries
    • 1/2 cup slivered almonds, toasted
    1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
    2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

      • 1 cup all purpose flour
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
      • 1/2 cup sugar
      • 1/2 cup (packed) dark brown sugar
      • 1 large egg
      • 1 teaspoon vanilla extract
      • 1/2 teaspoon almond extract
      • 1 cup old-fashioned oats
      • 1 1/2 cups semisweet chocolate chips
      • 1 cup dried tart cherries
      • 1/2 cup slivered almonds, toasted
      1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
      2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

        • 1 cup all purpose flour
        • 1/2 teaspoon baking soda
        • 1/4 teaspoon salt
        • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
        • 1/2 cup sugar
        • 1/2 cup (packed) dark brown sugar
        • 1 large egg
        • 1 teaspoon vanilla extract
        • 1/2 teaspoon almond extract
        • 1 cup old-fashioned oats
        • 1 1/2 cups semisweet chocolate chips
        • 1 cup dried tart cherries
        • 1/2 cup slivered almonds, toasted
        1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
        2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

          • 1 cup all purpose flour
          • 1/2 teaspoon baking soda
          • 1/4 teaspoon salt
          • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
          • 1/2 cup sugar
          • 1/2 cup (packed) dark brown sugar
          • 1 large egg
          • 1 teaspoon vanilla extract
          • 1/2 teaspoon almond extract
          • 1 cup old-fashioned oats
          • 1 1/2 cups semisweet chocolate chips
          • 1 cup dried tart cherries
          • 1/2 cup slivered almonds, toasted
          1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
          2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

            • 1 cup all purpose flour
            • 1/2 teaspoon baking soda
            • 1/4 teaspoon salt
            • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
            • 1/2 cup sugar
            • 1/2 cup (packed) dark brown sugar
            • 1 large egg
            • 1 teaspoon vanilla extract
            • 1/2 teaspoon almond extract
            • 1 cup old-fashioned oats
            • 1 1/2 cups semisweet chocolate chips
            • 1 cup dried tart cherries
            • 1/2 cup slivered almonds, toasted
            1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
            2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

              • 1 cup all purpose flour
              • 1/2 teaspoon baking soda
              • 1/4 teaspoon salt
              • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
              • 1/2 cup sugar
              • 1/2 cup (packed) dark brown sugar
              • 1 large egg
              • 1 teaspoon vanilla extract
              • 1/2 teaspoon almond extract
              • 1 cup old-fashioned oats
              • 1 1/2 cups semisweet chocolate chips
              • 1 cup dried tart cherries
              • 1/2 cup slivered almonds, toasted
              1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
              2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

                • 1 cup all purpose flour
                • 1/2 teaspoon baking soda
                • 1/4 teaspoon salt
                • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
                • 1/2 cup sugar
                • 1/2 cup (packed) dark brown sugar
                • 1 large egg
                • 1 teaspoon vanilla extract
                • 1/2 teaspoon almond extract
                • 1 cup old-fashioned oats
                • 1 1/2 cups semisweet chocolate chips
                • 1 cup dried tart cherries
                • 1/2 cup slivered almonds, toasted
                1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
                2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

                  • 1 cup all purpose flour
                  • 1/2 teaspoon baking soda
                  • 1/4 teaspoon salt
                  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
                  • 1/2 cup sugar
                  • 1/2 cup (packed) dark brown sugar
                  • 1 large egg
                  • 1 teaspoon vanilla extract
                  • 1/2 teaspoon almond extract
                  • 1 cup old-fashioned oats
                  • 1 1/2 cups semisweet chocolate chips
                  • 1 cup dried tart cherries
                  • 1/2 cup slivered almonds, toasted
                  1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
                  2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

                    • 1 cup all purpose flour
                    • 1/2 teaspoon baking soda
                    • 1/4 teaspoon salt
                    • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
                    • 1/2 cup sugar
                    • 1/2 cup (packed) dark brown sugar
                    • 1 large egg
                    • 1 teaspoon vanilla extract
                    • 1/2 teaspoon almond extract
                    • 1 cup old-fashioned oats
                    • 1 1/2 cups semisweet chocolate chips
                    • 1 cup dried tart cherries
                    • 1/2 cup slivered almonds, toasted
                    1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
                    2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

                      • 1 cup all purpose flour
                      • 1/2 teaspoon baking soda
                      • 1/4 teaspoon salt
                      • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
                      • 1/2 cup sugar
                      • 1/2 cup (packed) dark brown sugar
                      • 1 large egg
                      • 1 teaspoon vanilla extract
                      • 1/2 teaspoon almond extract
                      • 1 cup old-fashioned oats
                      • 1 1/2 cups semisweet chocolate chips
                      • 1 cup dried tart cherries
                      • 1/2 cup slivered almonds, toasted
                      1. Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
                      2. Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)



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