Tiempo de cocción: 15 minutes Porciones: 0
1 cup Butter, unsalted, softened
1 cup Brown Sugar, packed
1/2 cup White Sugar
2 Eggs, large
2 teaspoons Vanilla, pure
1 1/2 cups Flour, All purpose, sifted
1 1/4 teaspoon Baking soda
1 1/2 teaspoons Cinnamon, ground
1/2 teaspoon Salt
3 cups Quaker Oats, Quick
1 cup Ghirardelli Bittersweet Chocolate Chips
1 cup Dried Tart Cherries
Heat oven to 350 degrees.
Mix together butter and sugars. Beat on medium high until smooth and creamy, approximately 2 minutes. Add vanilla, and eggs, one at a time. Beat on medium until well mixed.
Sift together flour, baking soda, salt, and cinnamon. Slowly add these ingredients to your butter/sugar/egg mix until incorporated. Add Quaker Oats, then cherries, then chocolate, all while your mixer is on medium/slow, making sure to scrap the sides so all ingredients are mixed together.
Put parchment paper on your cookie sheet. Use an ice cream scoop that measures about 1 tablespoon (no less). The ice cream scoop helps to make uniform cookies. Place each scoop of cookie dough approximately 2 inches apart on your parchment.
Bake for 9 minutes then rotate your cookie sheet 180 degrees and bake for another 1-3 minutes, depending on how you like your cookies.
Slide the parchment sheet onto a cookie cooling rack. Let cookies rest for about 5 minutes. Move the parchment off the rack and place the cookies directly on the rack. Let cool for another 5-10 minutes. Repeat this process with a fresh piece of parchment each time.
Makes about 45 cookies. I like smaller cookies as these are a very rich flavor. Enjoy!