Friday, June 6, 2008


Right now, my fridge, freezer and pantry are overloaded with leftovers of baking projects. Like the 2 cups of dried cherries soaked in creme de cocoa...and the tub of crumb topping in the freezer that's a combination of 3 different topping leftovers...the half-used carton of buttermilk... the bag of self-rising flour...etc., etc. Enter Martha Stewart (and many others on the internet) with John's Kitchen Sink Cookies recipe. If they're throwing in the kitchen sink, maybe I can use some of my leftovers. Hmmm. Martha says these cookies are chewy and rich, sweet and nutty, and that other dried fruits besides raisins would work. So I decide to give these a try with my drunken cherries and some white chocolate chips.

Let me say a word about white chocolate chips. Do not buy Nestle Premier White Chocolate Chips. Why? There's no cocoa butter in them, only partially hydrogenated palm kernel and palm oils. Read the label. Don't buy Ghiradelli white chocolate chips. There's no cocoa butter in them. Only palm kernel and palm oils. If you don't like white chocolate chips, you may be eating the wrong ones. Do yourself a favor and go to Wal-Mart: buy Sam's Choice white chocolate chips, made with real cocoa butter and no hydrogenated oils. They're delicious and quite inexpensive.

The flavor combination in these cookies is a real winner; white chocolate and creme-de-cocoa- soaked cherries are addictive. Bet you can't eat just one. Try these, and they'll be on your list of faves.

White Chocolate-Cherry Cookies, AKA John's Kitchen Sink Cookies (half recipe)
Rating: 8 out of 10
(for original recipe, go to and do a search on John's Kitchen Sink Cookies.

1-1/4 cups all-purpose flour, lightly spooned and leveled
1/2 tsp. sea salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar
3/4 tsp. dark corn syrup
1-1/2 tsp. pure vanilla extract
1 large egg
1/2 cup dried cherries soaked in 1/2 cup creme de cocoa for as long as you can (I put mine in the fridge, covered for more than a week; alternatively you can simmer the liqueur and cherries in a small pan on the stove for about 3-5 minutes, then drain the cherries.)
1/3 cup white chocolate chips (made with real cocoa butter, no hydrogenated oils)
1/3 cup toasted chopped nuts of your choice (I used walnuts)
1/4 cup old-fashioned oats

Preheat oven to 375F. Line baking sheets with parchment paper; set aside. In a large bowl, whisk together first four ingredients; set aside.
Using an electric mixer, on low speed, beat together the butter, sugar, corn syrup and vanilla until well combined. Beat in egg until well incorporated, still using low speed. Gradually mix in flour mixture just till combined. Do not overmix. Fold in remaining ingredients.

Drop 2-inch balls of dough, spaced 2" apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12-16 minutes, or till cookies are lightly browned and test done with a toothpick inserted in center. Cool 5 minutes on baking sheets; transfer to wire rack to cool completely.
Yield: 12 cookies

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