Cherry and Coffee Cookie
Perfect combination of sweet and tart, these cookies come out slightly crispy with the perfect chewy centre.
– 2 table spoons Sonoma Farm Coffee Balsamic Vinegar
-1/2 cup unsalted butter, at room temp
-1 cup all purpose flour
-1/2 cup white sugar
-1/2 cup brown sugar
-1 tsp baking soda
-1 tsp pure vanilla extract
-1/2 cup whole rolled oats (not the quick cooking kind)
-1/2 tsp salt
-1/2 cup dried cherries
-3/4 cup white chocolate discs
Preheat oven to 350 F.
Using a paddle attachment of a mixer, or electric beaters, cream together butter and sugars in a large bowl, until smooth and well mixed.
Add egg and vanilla, Coffee Balsamic Vinegar beat for 1-2 minutes.
Sift together flour, baking soda, and salt. Add rolled oats. Add these dry ingredients to butter and sugar mixture. Mix until incorporated.
Chop white chocolate discs into halves. Add chocolate and cherries to cookie dough, mix.
On a baking sheet lined with parchment paper, drop large spoonfuls of cookie dough, 6 per cookie sheet.
Bake for 10 minutes. Cookies may look slightly under cooked in the center, but lightly golden browned on the outside. Don’t worry, this will keep them chewy/soft in the center and they will continue to cook a little as they cool on the pan. When they are cool enough to handle, transfer them to a cooling rack. Enjoy!