"Holiday baking starts now! Chocolate Cherry Walnut Cookies with GoodCook's Perfect nonstick baking sheet!"
Dark Chocolate Cherry Walnut Cookies
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Prep time: 1hr
Cook time: 14mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 1/2 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 tablespoon unsalted butter, at room temperature
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup dried cherries
- 1 cup chopped toasted walnuts
- 12 oz bittersweet chocolate chips
- Flakey sea salt, for sprinkling
Method
Step 1
In a medium bowl, mix together flour, oats, baking soda, salt, and ground cinnamon. Set aside.
Step 2
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes.
Step 3
Add eggs and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl and beat again as needed to combine.
Step 4
Add dry ingredients to wet ingredients and mix on low until combined. With the mixer running on low speed, add in the chocolate chips, cherries and walnuts.
Step 5
Use a large cookie scoop to scoop cookie dough, about 3 tbsp of dough per cookie, onto a baking tray. Cover and chill scooped dough for at least 30 minutes in the refrigerator (and up to 4 days).
Step 6
Preheat the oven to 350°F. Line two baking trays with parchment paper. Place the cookies at least four inches apart on the baking trays. Bake for 13-14 minutes or until lightly browned on the sides.
Step 7
Remove from the oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While cookies are still warm, sprinkle lightly with flakey sea salt.