It’s almost time to bake lots and lots of cookies for everyone I know. I get so excited for this time of year. You see I will make lists and lists of cookies that I want our family to make for these cookie trays. The problem is that my list is always way too long, and we have to narrow it down to 10 favorites. There are some that make the cut every year, and some that get added as new favorites.
I have already started stocking up on baking supplies for our marathon baking sessions. Chocolate chips, mint candies, Baker’s chocolate, and lots of Challenge Butter have been coming home with me each time I go grocery shopping.
I love using quality products in my baking because I know my treats will come out tasting great. Challenge Butter uses natural ingredients and 100% real cream in their butter. The cows that they get their milk from are hormone free, and there are no extra ingredients going into the dairy products with names we cannot pronounce. I can rest assured that my cookies will consistently come out the same every time I bake them.
Now if only my husband would rest assured that I do need all these baking ingredients. He has been giving me the evil eye because my cupboards are already over flowing, yet I keep trying to stuff more into them. One more bag of chips will not break my cupboard, right?
I have been testing some new cookie recipes this month to see if we could add a new favorite to our top ten Cookie list. One of my favorite candies during the holidays is a chocolate covered cherry. I wanted to include that idea into one of my favorite chocolate chip cookie recipes. With a few tweaks and changes, this delicious cookie happened.
My husband has been eating a few every day! That is huge because he really is not a big sweets eater. So, if he is eating them and raving at how good they are, you have to add them to your holiday baking lists. I know we will be making them again for friends and family.
- ¾ cup (1½ sticks) Challenge Butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1½ teaspoons cherry juice
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- ½ teaspoon baking soda 1¾ cups flour
- 1 cup quick oats
- ¾ cup miniature chocolate chips
- 1 jar (10 oz) maraschino cherries, drained (save juice) and diced
1Cream the butter and sugars together until mixed in. Add the egg and cherry juice and beat again.
2Stir together the salt, cornstarch, baking soda, flour, and oats. Slowly beat them into the butter mixture until everything is combined. The dough will be very stiff.
3Stir in the mini chocolate chips and cherry pieces by hand. Scoop and roll the dough into 36 dough balls. Place the cookies on an ungreased baking sheet and bake at 375 degrees for 9 minutes.
4Remove from the oven and let the cookies rest on the hot baking sheet for 2 minutes before removing them to parchment paper. Let cool completely. Store in a sealed container on the counter.