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White Chocolate / Cherry Cookies with Coffee Balsamic Vinegar Recipe

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Cherry and Coffee Cookie

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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 egg
-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
step 1
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.
step 2
Add egg and vanilla, Coffee Balsamic Vinegar beat for 1-2 minutes.
step 3
Sift together flour, baking soda, and salt. Add rolled oats. Add these dry ingredients to butter and sugar mixture. Mix until incorporated.
step 4
Chop white chocolate discs into halves. Add chocolate and cherries to cookie dough, mix.
step 5
On a baking sheet lined with parchment paper, drop large spoonfuls of cookie dough, 6 per cookie sheet.
step 6
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!