Instead of raisins, I used dried cherries. I also replaced the white flour with stone ground whole wheat, and cut the brown sugar from 1 1/2 cups to 1/2 cup. Of course, even though I reduced the sugar, I was really just making room for the rich morsels of dark chocolate. Full of flavor and wholesome goodness this recipe will have you addicted. Enjoy in moderation!
Reduced-Fat Cherry & Dark Chocolate Cookies
1 cup dried cherries; 1/2 cup whole, 1/2 cup finely chopped
3/4 cup water
6 tablespoon unsalted butter
1 3/4 cups old-fashioned rolled oats
2 teaspoons ground cinnamon
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup dark chocolate chunks (like 62% or higher)
Preheat oven to 350. Line two cookie sheets with parchment paper, set aside.
In a small sauce pan, bring water and cherries to a boil. Reduce to a simmer for 5 minutes, set aside and let cool. In a large skillet, melt butter and toast oats over medium heat until golden brown. Remove from heat and add cinnamon. Stir to coat the oats with cinnamon, set aside and let cool.
Once the cherries and oats are cooled down you are ready to proceed. This is an important step, otherwise you will be left with a gooey cookie dough and melted chocolate that just isn't good.
In a large mixing bowl, combine cherries (liquid and all), sugar, egg, and vanilla. Stir in oats, flour, baking powder, and salt. Lastly, add dark chocolate chunks.
Drop cookie dough onto prepared baking sheets, about 2 tablespoons per cookie, spacing them about 1-2 inches apart. Bake for 12-14 minutes.
Serve warm with a glass of non-fat milk.