Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries

Total Time
1hr
Prep
15 mins
Cook
45 mins

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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Ingredients

Nutrition

Directions

  1. I 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.
  2. Preheat oven to 350 degrees.
  3. Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
  4. Whisk flour, baking powder, baking soda and salt in medium bowl.
  5. In second medium bowl, stir together, oats, pecans, cherries and chocolate.
  6. In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  7. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
  8. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  9. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
  10. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  11. Divide dough evenly into 16 portions; about 1/4 cup each.
  12. Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
  13. Using 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.
  14. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.