Thursday, April 5, 2012
The recipe that I based these cookies off of call them "heart smart" because of the bittersweet chocolate (high antioxidants help lower blood pressure), the cherries (also high in antioxidants), and the oatmeal (helps lower cholesterol). This recipe also uses whole wheat flour and only 6 tablespoons of butter, which is very little for most cookie recipes. So I thought, what-the-heck, I'll give 'em a whirl. And I'm so glad that I did. Not only will you feel good about eating these because they are a bit healthier than most cookies, they are absolutely-totally-delicious. Adapted from Cooking Light, January 2010. Photo by Jason Volpe. I've said it before, I'll say it again: he's the best.
6 tablespoons butter, room temperature
3/4 cup brown sugar
1 large egg, room temperature, lightly beaten
1 1/2 teaspoon vanilla extract
1/3 cup whole wheat flour
1/3 cup all-purpose flour
1 1/2 cups old fashioned oats
1/4 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried cherries
1 cup bittersweet chocolate chips
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Set aside.
Using an electric mixer cream the butter and brown sugar together for about 4-5 minutes, scraping the sides halfway through. Add the egg and vanilla and beat another minute. In a separate bowl mix together both flours, oatmeal, cinnamon, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat just until combined. Add the cherries and chocolate chips and stir to combine.
Roll into heaping tablespoon-sized balls and place on prepared cookie sheet. Bake for 8-10 minutes, or just until edges are slightly browned and center is still gooey. This will result in a perfectly chewy cookie. Remove from oven, cool on racks, and serve with a glass of milk!