I have made numerous variations of these white chocolate and cherry cookies. People at parties really enjoy them, eating more than one, sometimes with a cookie in each hand. I decided to make these cookies again last week for a bake sale. I also made whoopie pies but wanted to bake something different and more in season. People have preference on the texture of the cookie so one batch I baked longer than the other for a crisper cookie.
The original recipe was given to me by my mom. I tried different ingredients and proportions but the best recipe was the original. The recipe contains nuts and I have made them without nuts and the almond extract (substitute vanilla extract) and they also taste great. You could also change up the recipe by using dark chocolate instead of white chocolate. If you look at my recipes over the past couple weeks, you will notice, I am on a white chocolate kick. I am not sure why but for some reason I associate white chocolate with fall. I am not sure if the culinary professionals feel the same way but I seem to.
On Saturday, I went to the Kohler Food and Wine festival. I saw a demonstration by Mindy Segal, a James Beard Award winning chef with a restaurant in Chicago named Hot Chocolate. The demonstration was great and highly educational if you like to bake and make cookies. She has a book named Cookie Love with a ton of novel cookie recipes but the thing I like about it is her methods and techniques for baking. This book is just about cookies but she wants to write more books based on single topics not general baking books. I would like to see this happen!
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 rolled oats
- 1 cup pecans, toasted and chopped
- 1 cup dried sour cherries, chopped
- 4 ounces white chocolate, roughly chopped into chunks
- 1/2 cup coconut, shredded
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon almond extract
- Preheat your oven to 350°F. Line two cookie sheets with parchment paper.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt. In a second medium mixing bowl, stir together the oats, pecans, cherries, chocolate, and coconut.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium for about 1 minute or until the mixture becomes smooth. Add the egg and almond extract and beat on low-medium until the ingredients are combined, about 30 more seconds. Turn the mixer to low, add the coconut and nut mixture just until the ingredients come together. With a rubber spatula, scrape the sides and bottom of the bowl.
- Using an ice cream scoop or 1/4 cup measuring cup, roll the dough into a ball. Place the balls on the lined cookie sheets about 2 inches apart. There should be 8 on each cookie sheet. With the palm of your hand press down on the dough making the cookie about 1 inch thick. Put one batch of cookies in oven for about 8 minutes, rotate the pan and cook for 8 more minutes. The cookies will look underdone but they will continue to bake on the cookie sheet
- Take the cookies out of the oven and let cool on the baking sheet for 10 minutes. Take the baking sheet off the cooling rack and transfer the cookies to the cooling rack. Let the cookies come just to about room temperature before eating.