Makes about 40 cookies. Adapted from Cooks Illustrated.
1 ¼ cups old-fashioned rolled oats
8 oz dried sour cherries, chopped coarse
11 oz dark chocolate chips
1 cups unbleached all-purpose flour (or gluten-free oat flour)
¼ cup whole wheat pastry flour (or gluten-free coconut flour)
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
12 tbl unsalted butter, softened but still cool
1 ½ cups packed dark brown sugar
1 extra large egg or ¼ cup egg substitute
1 tsp vanilla extract
In a food processor, chop the cherries so that they are a little smaller. About the size of raisins. You might want to coat them in a light dusting of the flour to keep them from sticking. In a bowl combine the oats, dried cherries and chocolate.
In another bowl, sift together the flours, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and vanilla, and beat until incorporated.
Gently sift, or with the mixer down to low, add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, fruit and chocolate.
If using the oat flour, let dough rest for about an hour. Oats absorb moisture very slowly. Letting the dough rest will result in fluffier cookies.
Preheat oven to 350F, with rack in the middle of the oven. Use parchment paper to line several standard baking sheets and set aside.
Using a #50 disher made nice sized cookies. Place the scoops on each baking sheet, spaced evenly. Bake the cookies, in a preheated oven for 13 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.
For a reduced calorie version, or one that contains no nut products: Eliminate the coconut flour. Reduce the butter to 8 tbl and the brown sugar to 1 cup. Mix and bake as normal.
- I use Ghiradelli 60% chips for the chocolate chips.
- I use one 8 oz tub of Shoreline Meijer Dried Cherries.
- Some oats are processed in the same machines that process wheat, contaminating the oat product. Make sure that the oat products are gluten-free.