Chocolate Chip Oatmeal Cookies with dried cherries

I have always at least one good reason to make cookies, and to try new ones. I have already tested many recipes, even more are waiting to be prepared and for sure there many others that I have not discovered yet. And I am happy of this. Because I love to make cookies: preparing cookies let me relax, sharing them with my family or guest gives me satisfaction and enjoying them makes me happy.
Today's cookies are a combination of flavors and textures: whole wheat flour gives a particular rustic taste, oat flakes add a crunchy texture, the sweetness of cherries is perfectly balanced by dark chocolate. For a richer version it is possible to add to the dough pecans or walnuts or other nuts you like.



Chocolate Chip Oatmeal Cookies with dried cherries

inspired by "sprouted kitchen"

makes about 50 cookies (or 25 to 30 if big)

125 g all-purpose flour

30 g whole wheat flour

4 g (3/4 tsp) baking powder

2,7 g (1/2 tsp) baking soda

2 g sea salt

120 g oat flakes, roughly ground in food processor

150 g dried sour cherries, chopped

225 g dark chocolate, chopped into small pieces or chocolate chips

140 g unsalted butter, softened but still cool

150 g dark brown sugar

1 extra large egg (or 2 small)

1 tsp vanilla extract

optional: 150 g pecan or other nuts, toasted and chopped

Preheat oven to 175°C. Line with parchment paper one or more baking sheets.

In a bowl, sift together the flours, baking powder, baking soda and salt.

In another bowl combine the oats, dried cherries and chocolate (and nuts if using).

Cream together (with a stand mixer or by hand) the butter and sugar until light and fluffy;  add the egg and beat until incorporated. Using a spatula (or with the mixer at low speed) gently add the flour mixture to the butter-sugar-egg mixture and stir until just combined. Finally incorporate the oats, fruit and chocolate. Do not over-mix.

Roll the dough in balls of about 1 heaped tbsp (or about 1/4 cup for big-sized cookies), then place evenly spaced on prepared baking sheets. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, in batches if necessary, in a preheated oven for about 7 to 8 minutes (if cookies are big, adjust your baking time a few minutes more). Rotate the trays back to front and bake for another 3-4 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.