2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup (1 stick/4oz.) unsalted butter, softened
1/2 cup granulated sugar, or 1 cup Karo Syrup
3/4 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
12 oz. semisweet chocolate chips
1 cup dried tart cherries
1/2 cup chopped nuts (optional)
Preheat oven to 375°F (190°C).
Whisk together flour, baking powder, cinnamon, and salt in a small bowl.
Beat together butter and both sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition; add vanilla.
Beat in flour mixture on low speed until blended well; mix in chocolate chips and cherries with a wooden spoon. Stir in chopped nuts, if using.
Spoon level tablespoons of dough 2 inches apart on greased or parchment paper lined baking sheets and bake in batches in middle of oven until golden around edges, 10-12 minutes. Cool on baking sheets 2 minutes before transferring cookies to a rack to cool completely. Store in airtight container for up to 1 week.
Makes 5 dozen cookies.
Date: January 18, 2003