Ingredients
-
1/2 cup (113 g) unsalted butter, room temperature
-
1 cup (200 g) packed dark brown sugar
-
1 egg, room temperature
-
1 teaspoon (5 ml) vanilla extract
-
1 1/2 cups (135 g) rolled oats
-
3/4 cup (90 g) flour
-
1/2 teaspoon (3 g) kosher salt
-
1/4 teaspoon (1 g) baking soda
-
1/4 teaspoon (1 g) baking powder
-
1/4 teaspoon (1 g) cinnamon
-
1/8 teaspoon (<1 g) ground cloves
-
1/8 teaspoon (<1 g) freshly grated nutmeg
-
1/2 cup (110 g) chopped dried cherries
-
1/2 cup (110g) dark chocolate chunks
-
1-pint cherry ice cream
Directions
- Heat oven to 350°F (176°C). Line two baking sheets with parchment paper; set aside.
- Cream together butter and brown sugar in a large bowl with a hand mixer until light and fluffy, about two minutes.
- Add egg followed by vanilla; beat until combined.
- In a separate large bowl, whisk together oats, flour, salt, baking soda, baking powder, cinnamon, clove, nutmeg, dried cherries and dark chocolate.
- Add dry ingredients into the wet ingredients and mix until combined, scraping bowl as needed.
- Using a 1/4 cup (60 ml) scoop, portion six cookies onto each baking sheet, leaving 2-inches (5 cm) in between.
- Bake until golden brown around edges, about 15 to 17 minutes, switching sheets halfway.
- Cool cookies for five minutes on sheets.
- Transfer to a cooling rack to cool completely.
- Once cool, scoop ice cream onto six cookies. Sandwich with remaining cookies. Serve immediately or wrap individually and store in freezer.