Ingredients for 30 cookies
½ teaspoon salt
¾ cup packed light brown sugar
1 cup dried cherries
1 large egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
3 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter $
Directions
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
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