Alright, let’s talk about these here Cherry Cookies. I ain’t no fancy baker, mind you, but I can whip up a batch of these that’ll make your mouth water. It ain’t rocket science, just good ol’ fashioned baking, the kind my grandma taught me.
First things first, you gotta get your stuff together. You know, the flour and all that. The recipe calls for whisking the flour, salt, and bakin’ powder in a bowl. Just dump ‘em in and give it a good stir, like you’re mixin’ up feed for the chickens. Nothin’ complicated about it. We ain’t usin’ no fancy kitchen gadgets, just a good ol’ bowl and a whisk will do just fine.
Then, you need a big bowl, or if you got one of them fancy mixer things, that’ll work too. I just use my hands most of the time, gets the job done just as good. You gotta cream together the butter and sugar, that’s the secret to a good cookie, makes it nice and soft. Beat it real good, until it’s light and fluffy, like whipped cream. But don’t overdo it, you don’t want to turn it into butter milk. Just beat it until it looks right.
Next, you start addin’ the eggs, one at a time, and don’t forget the vanilla. Mix it all up real good, make sure everything is combined. You want it smooth, not lumpy. If it gets too lumpy, your cookies will be tough, and nobody wants a tough cookie. We want them cookies soft and chewy like grandma used to make.
Now, it’s time to add the flour mixture, a little bit at a time. Don’t dump it all in at once, or you’ll have a mess on your hands. Mix it in slow and steady, until it’s all just combined. You don’t want to over mix it at this point. Just mix it enough so that there are no dry spots.
- Flour
- Salt
- Bakin’ Powder
- Butter
- Sugar
- Eggs
- Vanilla
Now comes the good part, the cherries and the chocolate. These Cherry Cookies ain’t just plain cookies, they got somethin’ special inside. Some folks use marshmallows too, makes ‘em real gooey, but I like to stick to cherries and chocolate myself. Chop up the cherries, not too fine, not too big, just right. And the chocolate, well, you can use chips or chunks, whatever you got on hand. Mix ‘em into the dough, make sure they’re spread out good, so every bite gets a little bit of cherry and chocolate.
Get yourself a bakin’ sheet, grease it up good, so the cookies don’t stick. Then, take a spoon, or your hands, and drop little blobs of dough onto the sheet. Don’t make ‘em too big, they’ll spread out when they bake. And don’t put them too close together, or they will stick to each other.
Now, the recipe I saw talked about drizzlin’ some chocolate cherry mixture on top, but I usually just skip that part. Too much fuss for me. But if you want to get fancy, go right ahead. It does make ‘em look pretty, I’ll give you that.
Bake ‘em in a hot oven, about 350 degrees, for about 10 minutes. You gotta watch ‘em close, though, every oven is different. You want ‘em to be golden brown around the edges, but still soft in the middle. Don’t overbake ‘em, or they’ll be hard as rocks. Nobody wants to break a tooth on a cookie.
Once they’re done, take ‘em out of the oven and let ‘em cool on the bakin’ sheet for a few minutes, then move ‘em to a wire rack to cool completely. If you can wait that long, that is. I usually sneak a warm one, can’t resist that gooey chocolate and sweet cherry flavor. These Cherrys Cookies are a real treat, perfect for after supper or with a cup of coffee in the mornin’.
So, there you have it. My recipe for Cherrys Cookies. It ain’t nothin’ fancy, just good home bakin’. Give it a try, I bet you’ll love ‘em. And don’t worry if they ain’t perfect, the best cookies are the ones made with love. And if you don’t have cherries? Well, use what you got! Cookies is cookies, they’re all good in my book.
These cookies are so good, they’ll make you wanna slap yo’ mama! Just kiddin’, of course. But they are mighty tasty. So go on, get in the kitchen and bake up a batch. You won’t regret it.
Tags: [Cherrys Cookies, Cookies, Baking, Dessert, Cherry, Chocolate, Homemade, Easy Recipe]
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