When I was growing up, there was always a box of chocolate-covered cherries on the kitchen counter. Always! They’re my mother’s favorite candy. It should come as no surprise, then, that this is her favorite cookie, especially when I bake them for her. These cookies also make great ice cream sandwiches; try filling them with either Vanilla (this page) or Chocolate Ice Cream (this page).
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature,
- plus more for greasing the pan
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup (packed) dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup old-fashioned rolled oats
- 1½ cups mini semisweet chocolate chips
- 1 cup dried cherries
- ½ cup sliced almonds, toasted (see Hint, this page)
How to Make It
- Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper. Grease the parchment paper with butter.
- In a medium bowl, sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on high speed until light and fluffy, 3 minutes. Scrape down the sides and around the bottom of the bowl. Add the egg and both extracts, and beat on high speed for 1 minute. Add the flour mixture and beat on low speed just until combined. Beat in the oats, chocolate chips, cherries, and almonds on low speed for 1 more minute.
- Drop 2 tablespoons of dough onto the prepared pans, 2 inches apart.
- Bake until golden brown, 8 to 10 minutes. Let the cookies cool on the pans for 15 minutes, then transfer them to a wire rack to cool completely. The cookies will keep in an airtight container for 3 to 4 days.
