As you are reading this I am off in the woods camping with my family and two other families with a total of seven kids under the age of 10. We are brave. To make sure we didn’t starve and to make sure we had some nutritious snacks (okay, I’m a liar. These are not at all nutritious or good for you, but they taste good) I made some cookies to take along.
For some reason I’ve been pretty addicted to anything cherry lately, so when I saw a big tub of dried cherries at the grocery they immediately went into the cart with the intention of making their way into my cookies. I thought of going the way of chocolate and cherry,which by the way is never a bad way to go, but decided to go more cherry pie flavor and use butterscotch chips instead. This recipe is adapted from a Martha Stewart recipe and is different from that famous chocolate chip cookie recipe in that it calls for shortening instead of straight up butter. The result is a crispy on the outside, chewy on the inside cookie. I kind of dig it.
So anyways, on to the recipe:
Cherry Pie Cookies
- 1 3/4 C all-purpose flour
- 1/2 t baking soda
- 1/2 t salt
- 2 T unsalted butter, room temperature
- 3/4 C vegetable shortening, room temperature
- 1 1/4 C packed dark-brown sugar
- 1 large egg
- 1 T pure vanilla extract
- 1 c. dried cherries
- 1 c. butterscotch chips
Preheat oven to 350. Line two baking sheets with parchment paper. In a bowl mix together butter, brown sugar and shortening until fluffy. Add the vanilla and egg. Stir until combined. Add in the flour, salt and baking soda. Stir until combined. Add in the cherries and butterscotch chips, stir. Drop by the rounded tablespoon onto the parchment lined pans. Bake approx. 10 minutes until golden brown. Cool and store in an airtight container.
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