oatmeal chocolate cherry pecan cookies
Reader, meet one of my favorite cookies. The fact that this cookie made it to the favorites list took me by surprise; I’ve never been an oatmeal lover. Must have been the butter and brown sugar and tasty crunchies that won me over.
Though, just last week I cooked up a bowl of oats and managed to eat it without recoiling.
I must be getting old.
the recipe
Oatmeal Chocolate Cherry Pecan Cookies
- Preheat oven to 350°F (175°C)
- 1 1/4 cups 150 g all purpose flour
- 3/4 teaspoon 4 mL baking powder
- 1/2 teaspoon 2.5 mL baking soda
- 1/2 teaspoon 3 g salt
- 1 1/2 sticks (12 tablespoons) 170 g unsalted butter, softened
- 1 1/2 cups 330 g brown sugar
- 1 50 g egg
- 1 teaspoon 5 mL vanilla
- 1 1/4 cups 115 g old fashioned rolled oats (not instant)
- 1 cup 120 g chopped pecans
- 4 ounces 113 g dark chocolate chips or chunks
- 1 cup 140 g dried tart cherries
- Sift together flour, baking powder, baking soda, and salt.
- Stir together oats, pecans, chocolate, and cherries.
- Using an electric mixer, cream together butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down bowl and add egg with mixer running. Beat about 30 seconds, until egg is incorporated.
- With mixer running on low, add flour and mix just until combined, about 30 seconds.
- Add oats, pecans, chocolate, and cherries and mix just until incorporated. Give the dough a couple of folds with a rubber spatula to make sure the add-ins are evenly distributed.
- Using a 2 ounce scoop or 1/4 cup measure, scoop onto cookie sheets lined with parchment or silpats, 8 cookies per pan, 2 inches (5 cm) apart. Flatten each cookie slightly.
- Bake 12 minutes, rotate, then about 8-10 more minutes. They should be golden brown but look slightly soft and underdone in the middle. They'll continue setting up a bit as they cool.
each column is one step, working left to right — hover a cell for the full instruction
- 1 1/4 cups 150 g all purpose flour
- 3/4 teaspoon 4 mL baking powder
- 1/2 teaspoon 2.5 mL baking soda
- 1/2 teaspoon 3 g salt
- 1 1/2 sticks (12 tablespoons) 170 g unsalted butter, softened
- 1 1/2 cups 330 g brown sugar
- 1 50 g egg
- 1 teaspoon 5 mL vanilla
- 1 1/4 cups 115 g old fashioned rolled oats (not instant)
- 1 cup 120 g chopped pecans
- 4 ounces 113 g dark chocolate chips or chunks
- 1 cup 140 g dried tart cherries
Preheat oven to 350°F (175°C).
Sift together flour, baking powder, baking soda, and salt.
Stir together oats, pecans, chocolate, and cherries.
Using an electric mixer, cream together butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down bowl and add egg with mixer running. Beat about 30 seconds, until egg is incorporated.
With mixer running on low, add flour and mix just until combined, about 30 seconds.
Add oats, pecans, chocolate, and cherries and mix just until incorporated. Give the dough a couple of folds with a rubber spatula to make sure the add-ins are evenly distributed.
Using a 2 ounce scoop or 1/4 cup measure, scoop onto cookie sheets lined with parchment or silpats, 8 cookies per pan, 2 inches (5 cm) apart. Flatten each cookie slightly.
Bake 12 minutes, rotate, then about 8-10 more minutes. They should be golden brown but look slightly soft and underdone in the middle. They'll continue setting up a bit as they cool.
— from cooks illustrated