Cherry Chocolate-Chunk Cookies

Torie's Cherry Chocolate-Chunk Cookies

When I was a kid I wanted everything plain. No ketchup on my fries. No carrots in my salad. No vegetables on my pizza. No nuts in my chocolate-chip cookies. I don't know if I was just stubborn (maybe a little) or if I really didn't like my food any way but plain, but those days are long gone. Now I want ketchup, or maybe even a little garlic aioli, on my fries. I want tons of vegetables on my pizza, and you can even hold the pepperoni. I load my salads with peppers, carrots, egg - you name it. And my cookies? Well throw in the kitchen sink while you're at it. They'll be all the better for it.

Torie's Cherry Chocolate-Chunk Cookies

These cookies are fantastic. I know I say that a lot, but seriously. Look at them! Look what goes in them! Oats. Cherries. Chocolate. Toffee. The recipe doesn't call for it, but I think pecans would be great in them. Or even walnuts. Or almonds. Or all three. A cookie is only as good as two things: its butter and its special somethings. This cookie has a great base, and chocolate and cherry is a classic combination. But don't stop there. Make them your own. Add some coconut. Or some white chocolate chunks. Just don't stop 'til you get enough. (Someone had to say it. Why not me?)

Torie's Cherry Chocolate-Chunk Cookies

Cherry Chocolate-Chunk Cookies
Adapted from Martha Stewart
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1.5 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1.5 cups oats
1 cup dried cherries
4.5 ounces bittersweet chocolate, chopped
1 cup toffee pieces

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or foil.
2. In a large bowl, sift flour and baking soda. Set aside.
3. In a separate large bowl, cream butter and sugars until fluffy, about a minute. Add egg and vanilla and mix well. Reduce speed to low and add flour mixture, beating until just combined. Stir in oats, cherries, chocolate and toffee.
4. Drop tablespoons of dough onto cookie sheets, two inches apart. Bake 14 to 16 minutes or until golden brown. Cool completely on wire racks. Store in an airtight container.