Recipe by Dee514
A rich, yummy cookie thats equally at home on a holiday/formal cookie tray or as an after school snack with a glass of milk. NOTE: DO NOT use instant oats/oatmeal in this recipe.
Top Review by mianbao
These are good cookies, they really are. I do think that I used too much butter in them (I used the larger amount of butter.) They just seem a bit too buttery, too sweet to me. I'm sure this is a personal preference, and that a lot of people, maybe even the majority of people will say that they are just right. They were very easy to make. I did substitute cashews for the pecans. I didn't make any other changes. Thank you for sharing this recipe with us.
- 1 1⁄3-1 1⁄2 cups unsalted butter, melted and slightly cooled
- 3 cups brown sugar
- 2 large eggs
- 1⁄4 cup honey
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 3 1⁄2 cups flour
- 6 ounces dried cherries
- 1 cup toasted pecans, chopped
- 2 1⁄4 ounces dark chocolate
Directions See How It's Made
- Preheat oven to 350°.
- Toast pecans on foil lined baking sheet for about 5-7 minutes.
- Remove nuts from oven as soon as they start to smell toasted, remove nuts from pan and set aside.
- Coarsely chop chocolate bars and set aside.
- In a large bowl, with mixer on medium speed, cream butter and brown sugar.
- Add eggs, honey, cinnamon and vanilla, mix throughly.
- Add flour, oats and baking soda, mixing together on low speed.
- Stir in cherries, nuts and chocolate with a wooden spoon.
- Drop batter by rounded tablespoons on to two ungreased baking sheets, leave at least 2 inches between each cookie (they will spread).
- Bake at 350°F for about 10 to 12 minutes.
- Do NOT over bake - cookies will be chewier if slightly underdone.
- Let cookies rest on pan for 1 minute, then transfer to wire rack to cool completely.
- Store in airtight container.