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Sometimes it's fun to have cookies the size of your face--these are 5 inches in diameter! For smaller cookies that are still impressive, use a 1/3-cup measure to portion the dough for 15 or 16 cookies.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
15 mins
total:
1 hr
Servings:
10
Yield:
10 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Line cookie sheets with parchment paper. Place an oven rack in top third of oven. In a large bowl, whisk together flour, rolled oats, baking soda, salt and cinnamon.

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  • In a stand mixer, cream butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat on medium-high speed until combined.

  • Add flour mixture and mix on low just until combined. Add chopped chocolate and dried cherries; mix again just until combined. (If not baking right away, cover and chill dough several hours or overnight.)

  • Measure out 1/2 cup cookie dough. Form into a ball and place on prepared cookie sheet. Flatten slightly. Repeat until you have four cookies on each cookie sheet. Sprinkle with flaky sea salt.

  • Bake cookies until nearly set in centers, 14 to 15 minutes, rotating cookie sheets once halfway through baking. Cool cookies on cookie sheets on a wire rack 10 minutes. Transfer cookies to wire rack; cool completely. Repeat with remaining dough. Store cookies in an airtight container.

Nutrition Facts

607 calories; fat 27g; cholesterol 87mg; saturated fat 16g; carbohydrates 84g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 4g; sugars 49g; protein 7g; vitamin a 1083.3IU; vitamin c 3.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 53.1mcg; vitamin b12 0.2mcg; sodium 502mg; potassium 235mg; calcium 51mg; iron 3.4mg.
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