White Chocolate and Tart Cherry Cookies

Preheat the oven to 375ºF.

In a medium size bowl, add the flour, baking soda, and salt. Mix the dry ingredients together and set aside.

In a large mixing bowl add the butter, sugar, brown sugar, vanilla extract, and beat until creamy. Then mix in the eggs.

On a low speed (so the flour doesn’t come out of the bowl), gradually add the flour mixture in with the cookie dough mixture. Mix well. Add the white morsels and dried cherries. Stir together all ingredients with a large sturdy spoon or spatula.

On an ungreased cookie sheet, drop the cookie dough by about 2 rounded teaspoonfuls. Bake in the preheated oven. For a chewy cookie, let them bake until the cookie looks like it’s not quite done in the middle (about 7 to 7-1/2 minutes depending on your oven and size of the cookie). Remove from the oven and carefully transfer the cookies from the baking sheet with a spatula on to a wire rack and let cool a few minutes until the cookies are set. As the cookie sits on the rack, there should be just enough heat left for the middle to firm up but still be chewy.

Adapted from Nestle Original Toll House Cookies, “Toll House Heritage Cookbook” page 12. Copyright 1980 by Rutledge Books, Inc. and The Nestle Company, Inc. Revised Edition 1983.