Day #67 and Time Flies

This year has been full of realizations for me.  One being my son is going to be a freshman in high school in the fall.  Last night was freshman orientation.  Hubby took him, as I was not feeling well, and he came home with a packet full of stuff.  I want him to realize how important these next few years will be in his life.  The decisions he makes will determine the path his life will take.  There are so many more classes he could take and several more he needs to graduate than I ever had.  Next year we will be doing this all over again with my daughter.  I will probably have the same worries, concerns, and doubts with her.  I just want my son to know whatever happens in the next four years, Hubby and I will love and support him.  So to make me feel better, I made cookies...

This recipe makes so many!

NEW RECIPE #19  Chewy Chocolate-Chunk Cherry Cookies
(Martha Stewart Living Feb. 2011)
(Average Family Rating)

3 1/2 C. Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
3 Sticks Unsalted Butter, room temperature
2 C. Light-Brown Sugar, packed
1 C. Sugar
4 Eggs
2 tsp. Vanilla Extract
2 1/2 C. Semisweet Chocolate Chunks
1 1/2 C. Dried Cherries

Preheat oven to 375 degrees F.  Whisk flour, baking soda, and salt together.  Beat butter and sugars until pale and fluffy.  Add eggs, 1 at a time, beating well.  Beat in vanilla, then flour mixture.  Add chocolate and cherries, mix well.  Refrigerate dough for 1 hour.
Roll into balls (about 3 tsp.), place on a lined baking sheet, about 3 inches apart.  Bake until edges are golden, 12-14 minutes.  Cool on baking rack.  Can be stored at room temperature for up to 3 days.

Tips:
1.  This dough is super sticky, hence the refrigeration.
2.  I used a Sil-Pat lined baking sheet.
3.  I also used a cookie scoop instead of rolling the dough into ball.
4.  Place the uncooked dough in the refrigerator while you bake the other cookies.