- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 20 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 218
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 37 mg
- Sodium
- 126 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 20 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 218
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 37 mg
- Sodium
- 126 mg
Ingredients
Directions
- Whisk the flour, baking soda and salt in a bowl and set aside.
- Cream together the brown sugar, butter and granulated sugar in a stand mixer, scraping the bowl once while mixing. Add the eggs 1 at a time, mixing, then add the vanilla. Add the flour mixture in increments, mixing gently after each addition. Scrape the bowl once and mix again. Divide the dough in half. Fold the chocolate chips and pecans into half the dough and the cherries and lime zest into the other half.
- Spoon each portion of dough onto a long piece of plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Use immediately or freeze until ready to bake.
- When ready to bake, preheat the oven to 375 degrees F.
- Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies need to be. They bake up flat.) Bake the cookies until nice and golden brown, about 10 minutes. Cool on a rack and serve.
