The Atlanta Journal-Constitution
DRIED CHERRY CHOCOLATE OATMEAL COOKIES
130 grams (1 cup) all-purpose flour 1 teaspoon salt
½ teaspoon baking soda
113 grams (8 tablespoons) butter, at room
temperature
25 grams (scant 3½ tablespoons) cocoa
powder
6 ounces (¾ cup) chopped bittersweet
chocolate or chocolate chips, divided 1 egg
100 grams (½ cup) dark brown sugar 54 grams (¼ cup) granulated sugar 1 teaspoon vanilla bean paste or extract 8 ounces (1 cup) dried unsweetened
cherries
60 grams (¾ cup) old-fashioned oats
Heat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the cocoa and 1 ounce (¼ cup) of the chopped chocolate, then remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Cool the chocolate-butter mixture on the counter for about 20 minutes, until barely warm to the touch. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low, add the vanilla, then slowly pour in the chocolate-butter mixture. Increase to medium speed and mix until thoroughly combined, 3 to 5 minutes, scraping down the bowl once or twice. Reduce the mixer speed to low again, add the flour mixture, then continue to mix on low until just combined, about 30 seconds. Using a silicone spatula, stir in the remaining chopped chocolate, cherries, and oats until incorporated.
Scoop cookies using a 2-inch scoop onto the prepared sheets. Freeze for 10 minutes before baking.
Bake for 14-16 minutes, until golden brown on the outsides and puffed up in the middle.
Makes 18 large cookies.
Per cookie: 213 calories (percentage of calories from fat, 35), 2 grams protein, 33 grams carbohydrates, 2 grams fiber, 9 grams total fat (5 grams saturated), 24 milligrams cholesterol, 213 milligrams sodium.