These are great. I made them even easier by turning them into a bar cookie. Press the batter into a parchment-lined 13"X9" pan and baked at 350 degrees for 20-25 minutes. Cut when still slightly warm.
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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