POINTS® Value | 2 Servings | 36 Preparation Time | 15 min Cooking Time | 12 min Level of Difficulty | Moderate
desserts | Moist and chewy, chocolate and cherries make these cookies sinfully rich. Make the cookie dough ahead of time, freeze it and then bake anytime for that fresh-out-of-the-oven taste.
3/4 cup all-purpose flour 2 Tbsp unsweetened cocoa 1 tsp baking soda 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp table salt 3/4 cup butter, at room temperature 1/2 cup sugar 3/4 cup packed light brown sugar 2 large egg(s) 2 1/2 cup uncooked oatmeal 1/2 cup dried cherries
Instructions
1. Preheat oven to 350ºF. 2. Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside. 3. Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl. 4. Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated. 5. Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.) 6. Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart. 7. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving. 8. For subscribers only: This recipe is part of our Cook Once, Eat All Week: Holiday Baking Series. To learn more about this concept, click here.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
