Big, Soft, Chewy Cookies by Jill Van Cleave

Author:Jill Van Cleave
Language: eng
Format: mobi
Publisher: McGraw-Hill
Published: 2003-07-14T16:00:00+00:00

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¼ teaspoon salt

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¾ cup raisins

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¾ cup dried tart cherries (see Note)

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NOTE: You may substitute dried cranberries for the cherries, if desired.

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1 Heat oven to 375°F.

2 In a mixing bowl, cream butter and sugar until smooth. Add sour cream and almond extract and blend.

3 In a separate bowl, mix flour, baking soda, and salt. Add to the creamed mixture. Stir in raisins and cherries.

4 Using either an individual ¼-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2 inches apart onto ungreased cookie sheets.

5 Bake until cookies are lightly golden brown, 15–17 minutes. Using a spatula, transfer cookies to a rack and let cool.

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