Cherry Chocolate Chip Cookies - butter

Method

• 1. In a large bowl, combine 1 cup of room temperature unsalted butter, 1 cup of dark brown sugar and 3/4 cup of sugar on medium-low speed for 1 minute.
• 2. Add 2 eggs and 1 teaspoon of vanilla. Turn mixer to medium-high speed, set timer for 10 minutes and let it run.
• 3. After ten minutes, add 1 and 3/4 cups of all-purpose flour, 2 teaspoons of kosher salt (if it's not kosher, cut back to 1 teaspoon), 2 teaspoon of baking powder and 1 teaspoon of baking soda. Mix on low until just incorporated.
• 4. Add 1 cup of oats, 1 cup of dried cherries, 1 cup of dark chocolate chips and 1/2 cup mini semisweet chocolate chips. Mix on low until just incorporated. If you'd like to add 1 cup of chopped pecans or shredded coconut for extra deliciousness, now would be the time!
• 5. Portion the dough into balls using a cookie scoop or two tablespoons (uniform size). Place the dough onto a cookie sheet, 2 inches apart. Cover with plastic wrap and chill in the fridge for at least an hour. This dough will last up to a week in the fridge. *I have found that placing the dough on a plate or plastic container helps conserve space in the fridge during the chilling process.*
• 6. When you're ready to bake, preheat the oven to 425 degrees F. Bake one sheet of cookies at a time for 8-10 minutes or until cookies are just brown around the edges and a little undone in the center. Allow cookies to cool for at least 5 minutes on the cookie sheet before removing to cooling rack.