Candied cherries and chocolate chips add colour and richness to these cookies.
- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2004
Ingredients
Method
Line bottom and sides of 15- x 10-inch (38 x 25 cm) rimmed baking sheet with parchment paper or grease; set aside.
In large bowl, beat butter and granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk flour, baking soda and salt. Add to butter mixture; stir until smooth. Stir in chocolate chips and cherries.
With offset spatula, spread dough in prepared pan. Bake in centre of 350°F (180°C) oven until golden brown and centre is slightly soft, about 25 minutes. Let cool in pan on rack for 10 minutes. Cut into bars. Let cool completely in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per bar:</b> about
- Sodium 109 mg
- Protein 1 g
- Calories 163.0
- Total fat 7 g
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 2.0
