Milk and cookies are an all-time favorite. For an adult version of this classic combination, serve dried cherry and chocolate chip cookies with milk martinis. Martini glasses are the perfect vessel for dunking and your guests will be nostalgic without feeling childish.
Dried Cherry & Chocolate Chip Cookies
½ C. unsalted butter, softened
1 C. light brown sugar
1/8 C. granulated sugar
1 tsp. vanilla
1 ½ C. unbleached flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 C. quick cooking oats
¾ C. 60% dark or semisweet chocolate chips
1 C. dried cherries, chopped
1. Preheat oven to 350 degrees. In a large bowl or in the bowl of a mixer, cream the butter and sugars until fluffy. Add the egg and vanilla and mix well. In a separate bowl, combine dry ingredients (flour through oats) and sift together.
2. With the mixer on low, add half of the dry ingredients to the butter and sugar mixture. Once fully incorporated, add the remaining dry ingredients and continue mixing just until the dry ingredients are fully incorporated. Don’t over mix the batter. Stir in the chocolate and cherries.
3. Using a spring loaded scoop, drop uniform sized balls of dough onto an ungreased cookie sheet or a cookie sheet lined with a non-stick silicone mat (such as Silpat). Gently flatted the top of the balls with the back of a spoon to flatten slightly. Bake 20 minutes for regular size cookies (12-15 minutes for mini cookies) or until just slightly golden brown. If you like chewier cookies, remove a few minutes earlier. Let cookies cool for 2 minutes on the cookie sheet, then move cookies to a wire rack to cool completely.
Makes approximately 2 dozen cookies (or 48 mini cookies)
Cookies can be stored for up to 1 week in an airtight container.
To keep cookies moist, put a piece of sandwich bread into the container with the cookies.