Chocolate-Cherry Heart Smart Cookies

I have been trying to be more healthy with the things I make these days. That means avoiding white sugar and white flour, using less of sugar, etc. The trouble with being more healthy is making it still taste good. These are from Cooking Light magazine and are really good. My husband has been devouring them. I think that is a good sign. Next time, I may try to use more whole wheat flour and see if they are still good. They are like a a cross between oatmeal raisin and chocolate chip. Yum.

Chocolate-Cherry Heart Smart Cookies

1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350°. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.