Loaded Oatmeal Cookies

• Vegetarian

• Produce

  • 1 cup Cherries, dried tart

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 2 cups Oats, old fashioned

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 4 oz Bittersweet chocolate
  • 1 cup Brown sugar, dark
  • 12 oz Chocolate chips, semisweet
  • 2 cups Flour
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Almonds, toasted

• Dairy

  • 2 sticks Butter

Found on thatskinnychickcanbake.com

Ingredients

• 1 cup slivered almonds, toasted
• 12 ounces semisweet chocolate chips
• 1 cup dried tart cherries
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces bittersweet chocolate, chopped
• 2 sticks (1 cup) butter, at room temperature
• 1 cup sugar
• 1 cup dark brown sugar
• 1½ teaspoons vanilla extract
• 2 eggs, room temperature
• 2 cups old fashioned oats

Directions

• Preheat oven to 350°.
• In a medium bowl, combine the cherries, chocolate chips, and nuts. Set aside. In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Chop the bittersweet chocolate into pieces about the size of chocolate chips and set aside.
• In a large bowl of a stand mixer, combine the butter, granulated sugar, and dark brown sugar. Mix until well combined and fluffy, about 3-4 minutes. Add the vanilla, then add the eggs, one at a time, mixing well after each addition. Beat until well combined.
• Slowly add the flour mixture, mixing well. Add the rolled oats, followed by the chopped, chocolate. Mix well. Stir in the cherries, chocolate chips, and toasted nuts. Chill for about 15 minutes before scooping.
• Using a 1½ tablespoon cookie scoop, portion dough onto a parchment-lined baking sheet, leaving 2 inches between cookies. Bake 12 minutes or until the cookies have set and are just starting to brown. Allow to cool completely on the baking sheet.