My mom is a Foods and Nutrition teacher (fka Home Ec.) so growing up homemade food was pretty much the norm. Dinner was almost always home cooked. Homemade baked goods appeared on the regular, and every year on my birthday, I got a decorated character cake. (That character cake tradition actually continued until I was like 25…)
I also did a lot of cooking and baking growing up. One of my earliest cooking-related memories is making stained glass Jell-O at kid’s cooking class through the park district. We even got a little cookbook to take home with us. I also remember having a blue apron with teddy bears on it that my mom made me.
Of course having a mom whose job revolves around the kitchen has its negatives. For example, I have become a total kitchen snob. I won’t accept anything less than quality kitchen items. I live for OXO, Kitchen Aid, Wilton, Calphalon, and Cuisinart (just to name a few), and let’s be honest, if I could afford to outfit my entire kitchen with Le Cruset and Williams Sonoma, I totally would.
And I truly do not understand how people function without a Kitchen Aid stand-mixer. I mean, how does one mix cake batter or cookie dough without it? I’m joking really, but if I’m being totally honest here, I truly can’t remember a single time I’ve baked something without using a Kitchen Aid stand-mixer. Until these cookies, that is.
Apparently you can make cookie dough using a food processor. Who knew?! Well, Weight Watchers did I suppose. I adapted this recipe from the Weight Watchers One Pot Cookbook that my mom just picked up for me at Sam’s Club.
I used bread flour to help increase the chewiness of the cookie, (You can thank Alton Brown for that tip.) but if you don’t buy it in bulk off Amazon like I do, all-purpose flour will work just fine. The cookies just won’t be as chewy.
Chewy Salted Dark Chocolate Cherry Food Processor Cookies
Adapted from: Weight Watcher’s One Pot Cookbook
Yields: 24 cookies Points Plus: 3 points per cookie
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- 1/2 cup old fashion oats
- 1 cup whole wheat bread flour
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 4 tablespoons unsalted butter, cut into 4 pieces
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3.5 ounce dark chocolate bar, cut into large chunks
- 1/2 cup dried cherries
- Preheat oven to 350
- Put oats in food processor and pulse until finely ground.
- Add flour, baking soda and salt and pulse to blend. Pour flour mixture into a bowl and set aside.
- Add butter and brown sugar to food processor and process until blended, scraping down if necessary.
- Add egg and vanilla and process until smooth and creamy
- Add flour mixture and chocolate chunks and pulse until combined.
- Add dried cherries and pulse two or three times until incorporated.
- Drop dough by tablespoonfuls about 2 inches apart on a greased cookie sheet.
- Bake cookies for about 12 minutes until lightly browned around the edges.
- Remove from oven and allow to cool on baking sheet about 1 minute before transferring to a cooling rack