Cherry Chocolate Chip Cookies

1/2 cup butter, melted
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp salt
1/2 tsp vanilla
1 egg
1 egg yolk
1/2 cup almond butter
3/4 cup quick oats
1 Tbsp dark baking cocoa
1 cup + 2 Tbsp white whole wheat flour
1 tsp baking soda
1/2 cup dark chocolate chips 60% cocoa
1/2 cup dried tart cherries, minced




1. Pre-heat oven to 350*.
Melt butter butter in 10 inch skillet over Medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma. 1-3 minutes.
Transfer browned butter to a large standing mixer bowl.

2. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times. On the third repeat add the almond butter. whisk for 30 seconds until thick, smooth and shiny, rest for 3 minutes.

3. Combine flour, baking soda and cocoa.

4. Using standing mixer, stir in the quick oats on low speed. Stir in the flour mixture until just combined.

5. Using a large wooden spoon stir in chocolate chips and cherries. Batter will be some what crumbly yet oily

6. Drop cookies onto a large parchment lined cookie sheet using a large cookie scoop.

7. Bake for 10 minutes, until edges are just crisping and centers are still soft.

8. Cool on a cooling rack.

Makes about 20 cookies.
4 points each