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Bobby's Lighter White Chocolate Cherry Chunkies Recipe by Bobby Deen

Easy Level
12 MIN Prep + 12 Cook
Servings
$ /Serving
Print
Easy Level
12 MIN Prep + 12 Cook
20 Servings
$ /Serving

Bobby's Lighter White Chocolate Cherry Chunkies Recipe by Bobby Deen

Easy Level
12 MIN Prep + 12 Cook
20 Servings
$ /Serving

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 4 tablespoons butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 2 oz white chocolate, cut into 1/4-inch pieces
  • 1/4 cup chopped macadamia nuts, chopped
  • 3 tablespoons candied cherries, about 6 cherries per tablespoon, coarsely chopped

Preparation

Preheat the oven to 375°. Spray 2 large baking sheets with nonstick spray.


Combine the flour, oats, baking soda, and salt in a medium bowl. In a large bowl, with an electric mixer at medium speed, cream both sugars and butter until light and fluffy, 2-3 minutes. Beat in the egg and vanilla until blended. Slowly beat in the flour mixture until just blended. Stir in the chocolate, nuts, and cherries into the dough.


Drop by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 20 cookies. Bake until lightly browned along the edges, 12-15 minutes, rotating the baking sheets halfway through the baking.


Let cool on the baking sheets on racks 2-3 minutes. With a spatula, transfer the cookies to racks to cool completely.

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