Cherries N Chips Cookies Recipes

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

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:

• 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 325°.
• In a large mixing bowl combine flour, cocoa, baking soda and salt.
• In the bowl of an electric mixer fitted with a flat paddle, cream the butter and sugar for 2 minutes on medium speed. Add the eggs, one @ a time, mixing thoroughly after each addition. Add the vanilla. Add the milk and mix until combined. On low speed, add the flour mixture and mix until incorporated. Fold in chips & cherries.
• Scoop heaping tablespoons (approximately 1/4 cup) of dough onto an ungreased cookie sheet 2" apart.
• Bake for 13-15 minutes or until the edges of the cookies are firm. Do not overbake.
• Cool 3 to 5 minutes on cookie sheet.
• Transfer warm cookies to wire rack to cool completely.