Chocolate Chunk Oatmeal Cookies with Dried Cherries (or Craisins)

I just can't seem to get over how good these cookies are. Even John who said "Ewww craisins?" absolutely loves them. I have made them with both dried cherries and with Craisins, and the were both fantastic but I will probably stick with Craisins in the future just so I don't have to make another trip to the store.

The original recipe came from Cooks Illustrated and it is pretty much the same except they use bittersweet chocolate chunks and I use chocolate chips. Again because it is easier. Baked as directed these make giganto sized cookies with a perfect texture. I'm sure you can make them smaller but I don't know the perfect cooking time for that.

2 1/2 cups flour (I used half wheat)

1 1/2 t baking powder

1 t baking soda

1/2 t salt

4 1/2 cups old fashioned oats

2 cups dried tart cherries coarsely chopped (or craisins)

1 1/2 cups semi sweet chocolate chips

3 cups brown sugar

3 sticks butter

2 eggs

2 t vanilla

1. Preheat oven to 350

2. Whisk first 4 ingredients together. In a separate bowl combine oats, chocolate, and cherries.

3. In mixing bowl mix butter and brown sugar. Add eggs one at a time and vanilla. Scrape down sides. With mixer running add flower mixture until just combined and then add oat mixture.

4. Roll out 1/4 cup balls and place on cookies sheet. Use your hands to flatten slightly. Bake for 20 minutes rotating racks halfway through. Cookies will appear slightly undone and shiny when done.

5. Cool on baking sheet 5 minutes then transfer to wire rack.

Makes 32 cookies

There's something a little different about these....

DANTE'S FIVE-SPICE OATMEAL RAISIN COOKIES
Makes about 60 cookies

1 -½ cups all-purpose flour
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp ground ginger
a pinch ground cloves
¼ tsp cayenne
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla
3 cups old-fashioned rolled oats
1 cup raisins
1 cup pecans, chopped

Preheat oven to 375°F.

Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in eggs and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats, raisins and pecans (dough will be stiff).

Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.