5 tablespoons butter, at room temperature
3/4 cup light brown sugar
3/4 cup flour
1/2 cup old-fashioned rolled oats
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup coarsely chopped fresh cherries
Preheat oven to 350. Line 2 cookie sheets with parchment paper or non-stick silicone baking mats. In a large bowl, cream together the butter, vanilla, and sugar. Add the egg, beat until fluffy. Add the flour, baking powder and salt. Mix until well combined.
Fold in cherries and chips. Place heaping 1 tablespoon sized blobs of dough (I used this cookie scoop or size down for smaller cookies) on the prepared cookie sheet (about 1 inch apart, they spread) and bake for 14 minutes or until they look “set” and the bottoms are just brown. Cool in the pan 1-2 minutes then carefully remove the cookies to a wire rack to cool completely.
Yield: about 1 1/2-2 dozen cookies
I made fresh cranberry cookies many years ago and thought I’d revisit the idea of making something that is normally made with dried fruit (a cookie) with fresh fruit again. I had a bunch of cherries left after making cherry butter and freezing some so I chopped some up to make cookies. I’m pleased with the results! The batter was a little on the oddly fluffy side so I was worried a bit but they came out great! Sort of chewy, full of cherry flavor and with the right hint of chocolate. Since they have oatmeal in them you can almost fool yourself into thinking they are good for you too!