Vanilla Cherry Drop Cookie method

The vanilla cherry drop cookie method mixes together several great tasting ingredients to give a soft, but crunchy masterpiece!

Ingredients

Cookie Recipes

1 (6 ounce) jar red maraschino cherries, drained

1 (6 ounce) jar green maraschino cherries, drained

1 stick (1/2 cup) salted butter, softened

1/2 cup shortening

1 (3 ounce) container cream cheese, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup quick cooking oats

1 cup crisp rice cereal

1 cup chopped pecans

1 cup flaked coconut

1 (12 ounce) container vanilla chips

Hardware

Whisk

Large bowl

Medium bowl

Cookie sheets

Mixer

Step 1: Chop cherries, drain on paper towels; set aside.

Step 2: Lightly grease or spray cookies sheets with no-stick spray; set aside.

Step 3: Preheat oven to 350 degrees F.

Step 4: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 5: In a large bowl, beat butter, shortening, and cream cheese together with an electric mixer set on medium-high speed until flat and creamy.

Step 6: Add sugars, beating well.

Step 7: Add eggs and vanilla extract; beat well.

Step 8: gradually add flour blend until fully mixed.

Step 9: Stir in chopped cherries, oats, rice cereal, chopped pecans, coconut, and vanilla chips; stir well.

Step 10: Drop dough by rounded tablespoons 2 inches apart on prepared cookie sheets.

Step 11: Bake for 12 minutes or until set. Let cookies cool for 1 small before transferring to a cooling surface.

Makes about 4 dozen cookies.

For more facts on baking procedures and hardware used in this method see our Baking Tips section.

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Vanilla Cherry Drop Cookie method