These are, hands down, my new favorite cookies. I generally hate whiskey (it tastes like pencils), but butter and brown sugar mellow out the flavor, leaving these cookies with a complex, butterscotch-like flavor that’s perfectly balanced by sour cherries and sweet chocolate. A touch of coconut* helps keep them soft, and I think they have an even better flavor the next day, after the flavors have had a chance to meld.
Unfortunately, my dogs seemed to agree. I originally made these late Wednesday night. I was so excited to share them with you for Saint Patrick’s Day, but I was too tired to take photos. So I made sure we saved most of them (believe me, it wasn’t easy!), planning to photograph them after work the next day. Imagine my surprise when Shawn sent me a text saying that not only had my tiny little the dogs managed to get the tupperware container of them off the kitchen counter, but that they had eaten every last crumb? I was crushed. (Thankfully, my dogs have stomachs of steel and are perfectly fine. Chocolate, booze and all.)
I didn’t have time to make another batch before the holiday, but it doesn’t matter. These cookies are great any time of year. This time, I know better than to leave them on the counter….
*It really is a tiny bit a coconut, and they don’t have a discernable coconut flavor at all. If you really hate the stuff though, or if you’re allergic, you can feel free to leave it out. The cookies just might not be as chewy the next day.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1/2 cup Dried Cherries, roughly chopped
- 1/4 cup Whiskey
- 6 tablespoons unsalted Butter, softened
- 1/3 cup Dark Brown Sugar
- 1/4 cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 3/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1-1/2 cups Old Fashioned Oats
- 1/4 cup Chocolate Chips
- 2 tablespoons shredded Coconut
- Preheat the oven to 350*F.
- Combine the cherries and whiskey in a measuring cup or small bowl. Microwave for 1 minute. Set aside.
- In a large mixing bowl, cream together the butter and sugars. Beat in the egg and vanilla. Sift together that flour, salt and baking soda, then stir into the butter mixture until incorporated. Mix in the oats.
- Drain the cherries. Stir the cherries, chocolate chips, and coconut into the dough.
- Line two baking sheets with a silicon mat or parchment paper. Drop the cookie dough onto the sheets by the tablespoonful, leaving about an inch in between each cookie.
- Bake for 14-16 minutes, or until the centers are set and the edges are golden brown. Remove from the oven and let cool for at least 5 minutes before removing the cookies from the baking sheets.