Preheat oven to 375ºF. Mist a 24-cup mini muffin tin with cooking spray. Combine flour, baking soda and salt in a bowl.
In a large mixing bowl, mix together butter and brown sugar. Add egg and vanilla and whisk until smooth. Add flour mixture and stir until just incorporated. Stir in chocolate chips, nuts and dried cherries.
Spoon some cookie dough into each muffin cup, so dough comes just to tops of cups (cookies won't rise much).
Bake until cookies are golden around edges and just set in center, 10 to 12 minutes. Remove tin to a wire rack and let stand 5 minutes before removing cookies to cool completely on rack.
Switch the add-ins. Try other fruits, like raisins, currants or chopped dried apricots, instead of the cherries in this versatile recipe. Or toss in dried cranberries and either regular chocolate chips or chopped white chocolate. You can also substitute pecans, almonds or hazelnuts for the walnuts. Chopped macadamia nuts work well, too, especially with white chocolate. Toffee bits and pecans make another great combination.
Also appeared in:
All You, None, 2014,Back to School Special
I just had to try this cookie. It was so different from the cookies I usually make. Plus, I happened to have dried cherries on hand. They were very easy to make, have to be careful removing from the mini muffin pan, they seemed to want to crumble apart. I tasted one after they cooled and found them to be delicious. I did the calculation for Weight Watchers and 1 cookie is equal to 4 Points Plus. As long as one cookie satisfies, not too bad. Would make again, just for the novelty of the cookie.
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