These chocolate delights manage to be both light and decadent at the same time. Dark chocolate mingles with earthy rolled oats as juicy bits of dried cherry add extra dimension to the already satisfying chewiness. “These cookies are best served light and fluffy, just baked through,” notes Epicurious member alyb2002, the author of this recipe, and they are easy enough to be a cookie jar mainstay all-year round.
Recipe information
Yield
Makes about 3 dozen cookies
Ingredients
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 2 large baking sheets.
Step 2
Into a medium bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the eggs1 at a time, scraping down the bowl after each addition. Add the vanilla and beat until the mixture is thoroughly combined. With the mixer on low, add the flour mixture and stir, scraping down the bowl occasionally, until just combined. Add the oats, chocolate chips, and cherries to the dough and mix on low speed until just incorporated.
Step 3
Drop the dough by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches between each cookie. Bake the cookies in batches, rotating the sheets halfway through baking, until pale golden brown, 12 to 14 minutes. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.
