1 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
2 cups uncooked quick-cooking or old-fashioned oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
5 ounces (1 cup) dried tart cherries, coarsely chopped
3/4 cup real semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 375°F.
Combine sugar, butter, brown sugar and peanut butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add oats, flour, baking powder and soda; beat at low speed until well mixed. Stir in cherries.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9-11 minutes or until edges are light golden brown. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Drizzle over cooled cookies.
Six to eight pounds of fresh tart cherries make one pound of dried cherries. To improve the cherry flavor in the dried product, fresh cherries are usually infused with sugar or other sweeteners prior to drying. No other additives or preservatives are added. Look for dried, tart cherries next to other dried fruits at your grocery store, natural food store or gourmet food shop. Keep dried cherries for up to 1 year in a cool, dry place. It’s not necessary to refrigerate or freeze them.