Oatmeal – Dark Chocolate – Cherry Cookies

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This is one of my two favorite discoveries from pastry school. The original formula, as it is called in the industry, is for Oatmeal Raisin Cookies and makes a little over 13 pounds of cookie dough — professional yields, yo. I typically make just an 1/8th of that amount — about 2 1/2 dozen cookies.

I treat this cookie formula as a starting point and seldom just use raisins, as written. Usually I play with the ingredients and do some combination any or all of the following: chocolate (white, milk, dark), fruit (often dried cranberries but occasionally dried blueberries or cherries or raisins), and/or nuts (walnuts, pecans, pistachios, etc.). Dark chocolate and cherries is a combination I’ve never done before but seems pretty obvious (and classic) in hindsight!

I originally bought dried bing cherries from Trader Joe’s to incorporate into my morning oatmeal — the appeal was that it was one of the few dried fruits I could find that did not contain any added sugar. But I found the flavor when eaten straight to be a little too Robitussin-like (perhaps cough medicine more naturally flavored than I had originally thought!) so I started looking for other ways to use them. The bittersweet chocolate chips are my go-to, Ghirardelli 60% Cacao Bittersweet Chocolate Chips. I like how they are flatter than the traditional Nestlé semi-sweet morsels, thus ensuring that every little bite is likely to end up with maximum chocolate flavor. The marriage of the bitter dark chocolate and brightly flavored cherries is wonderful. And thankfully, I no longer think of cough medicine when I taste the dried cherries.

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