1/1 Photo of Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
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- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/4 cups old fashioned oats
- 1 cup toasted pecans, chopped
- 1 cup dried tart cherry, chopped coarse (I used cranraisins)
- 4 ounces bittersweet chocolate, chopped into the size of chocolate chips (I used semi sweet chocolate chips)
- 12 tablespoons unsalted butter, softened, but still cool
- 1 1/2 cups packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- 2Preheat oven to 350 degrees.
- 3Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- 4Whisk flour, baking powder, baking soda and salt in medium bowl.
- 5In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- 6In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- 7Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- 8Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- 9With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- 10Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- 11Divide dough evenly into 16 portions; about 1/4 cup each.
- 12Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- 13Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- 14Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
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Nutritional Facts for Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries
Serving Size: 1 (1196 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 271.5
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 6.0 g
- Cholesterol 34.5 mg
- Sodium 141.2 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 1.7 g
- Sugars 21.2 g
- Protein 3.0 g