Cherry Chip Cookies Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine margarine, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in cherry flavored chips (other flavors work well, too!).
• Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 12 minutes. Remove immediately from cookie sheets and onto wire racks to cool.

Steps:

• In a bowl, cream butter and sugar. Add egg yolk and almond extract; mix well. Combine the flour, cornflakes and salt; gradually add to creamed mixture and mix well. Stir in chips. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Coat bottom of glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. Bake at 375° for 10-12 minutes or until the cookies are golden brown around the edges. Remove to wire racks to cool.

Steps:

• Heat oven to 375*F.
• Combine butter flavored crisco, brown sugar, milk, and cherry extract in large bowl.
• Beat at medium speed until well blended.
• Beat egg into creamed mixture.
• Combine flour, salt, and baking soda.
• Mix into creamed mixture just until blended.
• Stir in cherry chips and almonds.
• Drop rounded tablespoons of dough 3-inches apart on an ungreased baking sheet.
• Bake at 375*F.
• for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies.
• DO NOT OVERBAKE.
• Cool 2 minutes on baking sheet.
• Remove cookies to racks to cool completely.

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried cherries.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Steps:

• Pre heat oven to 375 and grease well cookie sheets.
• Combine butter, sugar, vanilla, salt and flour.
• Will be stiff.
• Stir in chopped cherries.
• Form into balls and place on sheets 2 inches apart.
• Bake for 15 minutes, DO NOT LET BROWN.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the shortening, butter, white sugar, and brown sugar. Add the 2 eggs and vanilla; mix well. Sift together the flour, baking soda, and salt; stir this into the creamed mixture. Finally stir in the cherry chips.
• Drop cookies by rounded spoonfuls onto cookie sheet, and bake for 8 to 10 minutes. Edges should be golden brown.

Steps:

• In a small bowl, soak cherries in hot water for at least 10 minutes., Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

Steps:

• Preheat oven to 350°F.
• Mix flour, baking powder, and salt in a bowl set aside.
• Cream your butter, then slowly add your sugar. Blend well.
• Add your eggs,vanilla and almond extract.
• Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
• Bake for about 10 minute.

Steps:

• In small bowl, soak cherries in hot water for at least 10 minutes.
• Do not discard water!
• In mixing bowl, cream shortening, butter and sugars until fluffy.
• Beat in eggs, orange peel and vanilla.
• Combine oats, flour soda, cinnamon and salt and gradually add to creamed mixture beating til combined.
• Stir in cherries and chips with water you soaked the cherries inches.
• Drop by rounded tablespoon fulls 2" apart onto ungreased cookie sheets.
• Bake at 350°F for 12-14 minutes or til edges are lightly browned.
• Cool 1 minute before removing from cookie sheets to wire rack.

Steps:

• Preheat oven to 375°F.
• Line 2 baking sheets with parchment paper.
• Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry.
• Whisk flour, salt, and baking soda in medium bowl.
• Using electric mixer, beat butter and both sugars in large bowl until creamy.
• Add eggs and both extracts and beat to blend.
• Add flour mixture and beat on low just to blend.
• Stir in cherries and all chocolate chips.
• Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
• Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
• Transfer to rack and cool.
• Can be made 3 days ahead, store airtight at room temperature.