This blog series is called “If I Liked It, Then I Should Have Put A  Ring [Binder] On It.” I know, naming blog posts after a 5-year-old Beyonce song makes me a huge loser, but until somebody tells me to cut it out, I’m just going to go with it. The title just means that I try out a lot of recipes from magazines and websites – only the ones I really, really like go into a 3-ring binder to keep for the future and make again.
Background: If there’s one thing in my kitchen that screams “I live in Michigan!!!,” it’s the abundance of dried cherries and cherry products. It used to be that I would stock up on cherry supplies at Cherry Republic whenever I headed north to Traverse City or Glen Arbor. But now, there’s a Cherry Republic just down the road from me in Ann Arbor. All the better to always have dried cherries on hand for baking these cookies!
What I Like: I love everything about these chocolate and cherry oatmeal cookies! The ingredients are readily available everywhere, they’re quick to stir up, and they make a big batch of chunky cookies. I love the combination of the dried cherries and the mega chunks of dark chocolate. I’ve made these again and again since my first batch five years ago.
What I Change: I use my 2-tablespoon cookie scoop for portioning, and the recipe yields around 30 cookies. Because they’re a little larger than in the recipe as written, they take about 14 to 16 minutes to bake. And um, I might add a few more chocolate chunks than are actually called for.
What recipe have you discovered in a magazine, online or on television that you make again and again? Tell me about it in the comments!
All entries in the “If I Liked It, Then I Should Have Put A  Ring [Binder] On It” Series:
Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.