We are settling back into life around here after our week away. If you missed my ode to Door County, you can find it here. Though home is always wonderful (hello bed!), we were sad that our trip came to an end. To help us recover, we baked up a batch of Door County Cookies.
Door County is famous for all things cherry, so dried cherries take center stage here. Many of the sweet stores and inns also sell their own granola. We picked some up from The White Gull Inn and included that in this recipe. Of course, you can use any granola you like. Enjoy.
You’ll need:
1/2 C softened butter
1/4 C applesauce
3/4 C sugar
1 C brown sugar
2 eggs
1 tsp. almond extract
2 C flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 C granola
1 C quick oats
3/4 C dried cherries
3/4 C white chocolate chips
Here’s how you’ll do it:
Cream the butter and sugars together. Then add the eggs and almond extract.
Next, add the flour, baking soda, and salt until well blended. Then, mix in the granola and oats. Finally, fold in the cherries and chips.
Preheat the oven to 375.
While the oven is preheating, chill the dough in the fridge. I recommend a half-hour, at minimum. This dough can also be refrigerated overnight if covered well with plastic wrap. Cold dough is the key to chewy cookies.
Then, use an ice cream scoop to place balls of dough on a Silpat or parchment-lined baking sheet. Bake cookies for 11-12 minutes. Take out before the edges are brown. This ensures a soft, glorious bite.
Cool on the tray for five minutes, and then continue to cool on a rack until ready to devour.
