Chocolate-Chunk Oatmeal Cookies With Pecans And Dri

Name: Chocolate-Chunk Oatmeal Cookies With Pecans And Dried Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ½ tablespoons unsalted butter, softened, but still cool; 1 1/2 cups packed brown sugar; 1 large egg; 1 teaspoon vanilla extract

Servings: persons

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)
½ tablespoons unsalted butter, softened, but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

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.

955

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon table salt, and more.

Yes, Chocolate-Chunk Oatmeal Cookies With Pecans And Dried Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Chunk Oatmeal Cookies With Pecans And Dried Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions