I’ve been on a bit of a cookie kick lately. Not that anyone is complaining. Actually, my rear end might have a problem with it. The cookie fascination actually works out pretty well though, because I’m participating in Cookies for Kid’s Cancer.
Every year OXO teams up with bloggers all across the country to raise money for Cookies for Kids’ Cancer. For every cookie recipe post written in September, OXO will donate $100 to their Good Cookie campaign. Cookies for Kids’ Cancer was founded by two OXO employees inspired by their 2-year old son’s battle with cancer. The charity provides annual research grants to five of the nation’s leading pediatric cancer centers to advance the development of less toxic, more effective treatments for children battling cancer.
In addition to participating in a Bake Sale or Cookie Swap in your area, you can also Bake a Difference for kids by purchasing specially marked OXO Baking Tools. OXO will donate 25 cents of every purchase to Cookies for Kids’ Cancer. My personal favorites are the cookie scoop (you get nice even cookies with one of these) and the icing knife (this is pretty handy when icing cookies and cupcakes). You can also spread the love by using the hashtag #OXOGoodCookies on your social media.
In the meantime, whip up a batch of these babies. This is what you need:
Start out by preheating the oven to 350°. Spread some pistachios on a baking sheet & toss them into the oven for 4-5 minutes. We want them nice and toasty.
While the pistachios are in the tanning bed, combine some flour…
Salt, cornstarch, baking soda and baking powder.
Whisk them all together and set the bowl aside.
Now, cut the cold butter into cubes and toss it into a mixing bowl…
Along with some granulated sugar…
And both of the brown sugars. Mix for a few minutes until the butter and sugars are creamed together and fluffy.
Then add in the egg. Mix just until it’s incorporated.
Next add in the vanilla. Again, mix until it’s just combined.
Add in the flour mixture and mix until everything comes together.
Now for the goodies. Dump in the pistachios…
And the chocolate chips…
And finally, the dried cherries. Now mix everything together until all the goodies are distributed well.
The dough is very thick, so you’ll probably have to use your God-given mixers (also known as hands) to do this.
Drop the dough onto a lined cookie sheet and bake for 8-10 minutes, rotating halfway through.
The sweet chocolate, tangy cherries and crunchy pistachios are an amazing combination.
You really need to make these.
My little cookie monster couldn’t keep his mitts off.
Here’s the recipe:
- 1 stick butter, cold, diced
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup dark chocolate chips
- 1 cup dried cherries
- ½ cup unsalted pistachios
- Preheat the oven to 350°.
- Spread the pistachios on a baking sheet and toast in the oven for 4-5 minutes. Set aside to cool.
- In a mixing bowl, whisk or sift together the flour, cornstarch, baking powder, salt & baking soda. Set aside.
- In the bowl of a stand mixer (or in a mixing bowl with a hand mixer), mix together the butter, granulated sugar and brown sugars until creamed well.
- Add the egg and mix until just incorporated. Add the vanilla and mix until just combined.
- Add in the flour mixture and mix until everything comes together.
- Mix in the pistachios, chocolate chips and dried cherries until everything is distributed well. The dough will be very thick, so you may have to use your hands to do this.
- Drop the dough by rounded tablespoons on to a lined cookie sheet.
- Bake for 8-10 minutes, rotating halfway through.
- Once cooked, cool for 5-10 minutes before removing from cookie sheet. Allow to completely cool on a baking rack.