These bright, chewy, chocolaty, fruity cookies are terrific singly and equally good with the cherry filling. You can make them as small as a couple of inches or as large as 6 inches in diameter.
Make Ahead: The dough needs to be refrigerated for at least 1 hour before baking.
Servings: 36 cookies or 18 sandwich cookies
- For the cookies
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned rolled oats
- 16 tablespoons (2 sticks) unsalted butter, soft but cool
- 1/4 cup vegetable shortening
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons Lyle's Golden Syrup or honey
- 1 large egg
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- 1 cup chopped dried sour cherries
- For the filling
- 6 ounces cream cheese, at room temperature
- 1/4 cup Smucker's Orchard Finest Michigan Red Tart Cherry Preserves
For the cookies: Stir together the flour, baking powder, baking soda, salt and rolled oats in a large bowl.
Beat together the butter, shortening, sugars and the golden syrup or honey in the bowl of a stand mixer or hand-held electric mixer on medium speed until smooth and combined, about 2 minutes. Add the egg and vanilla extract, and beat until very light and fluffy, about 1 minute. Reduce the speed to low and add the flour mixture, beating until incorporated. Use a flexible spatula to fold in the chocolate chips and cherries. Cover the dough with a piece of plastic wrap and refrigerate until firm, at least 1 hour.
When ready to bake, preheat the oven to 350 degrees. Grease two baking sheets with nonstick cooking oil spray.
Scoop out 1-inch balls of dough and transfer them to the prepared baking sheets, spacing them about 3 inches apart. Press down on the top of each ball to flatten it slightly. Bake for 12 to 14 minutes or until evenly browned. (The cooking time will vary if you make the dough balls larger or smaller.) Transfer the cookies to wire racks to cool completely before assembling the sandwiches.
For the filling: Place the cream cheese in a bowl and use a spoon or flexible spatula to stir and soften it further. Add the preserves and stir to incorporate. Invert half of the cookies so the flat side is facing up, and spoon a small mound of filling onto each cookie. Top each with one of the remaining cookies, flat side down.
From Kate Jansen, pastry chef at Willow restaurant in Arlington.
Tested by Dean Felten.
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