My inspiration for making a chocolate-cherry-oatmeal cookie came from Epicurious, which boasts a highly rated recipe with a very long and expensive ingredient list. Loving the idea, but not willing to spend quite so much, I embarked on a search to find a more reasonable (but just as tasty) option.
- 8 ounces dark chocolate chips (I used Ghiradelli 70% cacao)
Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla.
Drop by tablespoonfuls onto lined or lightly greased baking sheets. Bake for 10 to 12 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.