©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cherry Chocolate Chip Cookies

I also made these cookies for Desserts & Fireworks. I found them in one of my Taste of Home magazines.

1 cup dried cherries, chopped
1/3 cup hot water
6 tablespoons shortening
6 tablespoons butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
3 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
3 cups quick-cooking oats
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a small bowl, soak cherries in hot water for at least 10 minutes.

Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chip and cherries with liquid.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.

Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: about 3-1/2 dozen.

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