Who can resist this killer cookie recipe from Christine in Palo Alto
From Christine Parker – Palo Alto, CA
1/2 pound (2 sticks) unsalted butter, softened
1 cup sugar
1 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp honey
1 cup plus 2 tbsp all-purpose flour
1/2 cup wheat germ
3 cups rolled oats (NOT instant)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips (semi-sweet or darker)
1/2 cup dried cherries
1 cup GoldRiver Orchards Walnuts, chopped
Preheat over to 350F.
Cream together butter and sugars in a large bowl using the whisk attachment on a standing mixer on high speed until fluffy and light in color, around 4-5 minutes.
Turn mixer to low. Add the eggs, one at a time, then the vanilla and honey.
In a separate bowl, mix together the flour, wheat germ, oats, baking powder, baking soda, and salt together.
Using the paddle attachment on the standing mixture on low, slowly add the flour mixture to the wet ingredients until just combined. Then add chocolate chips, cherries, and walnuts.
Using a spoon or ice-cream scoop, scoop out the dough and place on a cookie sheet lined with parchment paper, around 2 inches apart.
Place in the center of the pre-heated oven and bake for 10-12 minutes until light brown.
Remove from the oven and cool for a few minutes, then transfer to a cooling rack.
When you use parchment, you can just lift the whole sheet off the pan all at once to cool.