Metropolitan Bakery is dear to my heart. A cheerful spot in Philadelphia, a staple for locals, visitors, students, and “locavores.” The bakers and chefs turn out a constant selection of awe and sweet, sweet peace in the heart and the belly. You might think I’ve gone off the deep end, but you haven’t tried their millet muffins or raspberry fig bars. No matter how hard I try, I can’t seem to perfect their recipes, but then again I’d rather not, because then I wouldn’t have an excuse to go there and buy out the shop.

Try this variation on their chocolate chip cookies.

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Chocolate Cherry Cookies


  • 1 1/2 cups old-fashioned oats
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon sea salt
  • 1 1/2 cup (3 sticks) unsalted butter
  • 1 1/2 cups granulated organic cane sugar
  • 1 1/2 cups firmly packed light brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups bittersweet chocolate chunks


  • 1 1/2 cups tart dried cherries
  • 1 cup toasted walnuts, coarsely chopped


  1. Preheat the oven to 350. Grease two baking sheets with butter. In a blender or food processor, grind the oats until they become a fine flour. In a large bowl, combine the oats, flour, baking powder, baking soda, and salt.
  2. In a large bowl, use an electric mixer to beat the butter until creamy (I did this by hand with a fork – build those forearms!).* Add both sugars and beat until fluffy (again, by hand). Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
  3. At low speed (for the hand mixers, ignore this instruction), stir in the flour mixture just until combined. Fold in the chocolate chips, cherries, and nuts if using.
  4. Drop the dough by 2-tablespoon portions, 2 inches apart, on the prepared baking sheets. Bake for about 10 to 15 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until light golden brown.
  5. Transfer the cookies to wire racks (or a plate) to cool completely. Repeat with remaining dough, OR, freeze half of your dough and save for sneaky morsels or making a batch later on so you don’t scarf this in one sitting.
  6. I roll and freeze the remaining cookie dough by double wrapping it plastic wrap and storing it in a discarded plastic wrap container (or foil or parchment paper) to hold a nice square shape. Easy for storing, slicing, and munching!
  7. * Note: this is not a “pretentious foodie” move. I just don’t have an electric mixer, unless you dear reader would like to send one to the kitchen.

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