MY SECRET RECIPE - DON'T TELL

Ok, I have decided not to be so secretive when it comes to my kitchen creations. I do you hope you enjoy this cookie recipe and that you make them, you share them with others. I hope you like them.

CHERRY CHOCOLATE CHIP COOKIES

Oven should be heated to 350 degrees.

Ingredients:

2 Sticks salted butter softened. If you have them in the refrigerator, you can place them in a microwave for 40 seconds on 50% power. (DO NOT MELT BUTTER)

1 Cup Light Brown Sugar

¾ Cup white sugar

1 ½ teaspoons vanilla

2 eggs (add eggs and mix one at a time)

1 Teaspoon salt

1 Teaspoon soda

1 ¼ Cup flour

1 jar maraschino cherries, drained (reserving 1 tablespoon of juice)

1 tablespoon maraschino cherry juice

I used a Kitchen Aid mixer with the white single “J” shaped bread hook attachment to mix the dough. I also mix on a medium setting. (You can mix this recipe by hand; it just will take a little longer).

In a large bowl mix together, the butter, sugars, and vanilla until they are creamy. Then add one egg and blend into the creamy mix. But sure the egg is well blended. Add the second egg and mix again until blended.

One you have your mix blended together, add 1 cup of the flour, the baking soda, and salt. Mix again until blended. Add cherries, cherry juice, remaining flour and 2 cups of milk chocolate or semi-sweet chocolate bits, blending together one more time. Phew, bet your arm is tried if you hand mixed it. That is why I used to have my husband mix the batter for me. Then he got me a Kitchen Air mixer. (I’m lovin’ it)

Drop by rounded tablespoons on parchment paper covered metal cookie sheet.

Ovens vary, so when I start my first batch I cook for about 8 minutes, increasing the time as needed so that cookies are golden brown in color. Cookies may be thin with a crun-chewy texture. That is when they are the best. Enjoy!