My mom and I tried a batch together and now they are our favorite cookie. We double and triple the recipe and freeze some, although they don't seem to stay in the freezer long! The only downside is that they are expensive to make - shopping at my local Kroger store, using store brands when available, they cost me almost $6 a batch. Most of that is the dried cherries, which cost between $3.49 and $4.00 for six ounces. Someone mentioned Trader Joe's as their source for the cherries; we don't have one but there is a town an hour away that I visit fairly often, so I may check out their prices. Delicious!
Chocolate-Cherry Heart Smart Cookies
Category winner: Desserts.
"I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too." —Marcie Dixon, Arlington Heights, Ill.
More From Cooking Light
- Calories: 94
- Fat: 3.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 1.5g
- Carbohydrate: 15.7g
- Fiber: 1.3g
- Cholesterol: 10mg
- Iron: 0.6mg
- Sodium: 88mg
- Calcium: 15mg
- 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
- 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. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
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