I have a hard time not changing recipes. I tend to add almonds to just about everything sweet I make, and a handful of frozen peas usually finds its way into savory dishes. So, when I first read the title of this recipe, my first thought was cranberries, not cherries, and chocolate chips would be better. Fortunately, the variations listed for this cookie included both cranberries and chocolate chips.

With all of the ingredients already in my pantry, these cookies were quick and easy to whip up. Then I made the mistake of tasting the batter. Let’s just confess that it’s a miracle that any batter survived to make it to the oven (cough, cough).

I immediately baked off one pan and put the other in the fridge for 20 minutes before baking. Both batches spread quite a bit, but the refrigerated batch looks a bit thicker in the middle. 

And the verdict? These are good, really good. I was totally right about using cranberries and chocolate chips. In the words of my husband, “Thin, but chewy. I like them!”

Mushet says this recipe will yield about 50 cookies. I ended up with about 18, but I probably used a bigger scoop than she did.