Cherry Chewbilees

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
100

A great little cookie full of white chocolate, cherries and cashews. These cookies are chewy and delicious.

Ingredients

2 cups butter or margarine, softened
1 1⁄2 cups granulated sugar
1 1⁄2 cups brown sugar, firmly packed
4 whole eggs, slightly beaten
2 tsp. vanilla extract
4 1⁄2 cups all-purpose flour
2 tsp. baking soda
3 cups white baking chocolate, coarsely chopped
3 cups dried cherries
2 cups cashews, in pieces

Steps

1. Combine butter, sugar, and brown sugar. Add eggs and vanilla; mix well.

2. Combine flour and baking soda; add to butter mixture.

3. Stir in chocolate, dried cherries, and cashews. Portion  onto lightly greased or parchment paper-lined 26x18-in. baking sheet.

4. Bake at 350° F. for 10-12 min., or until golden brown.

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources