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Chewy Cherry-Pecan Chocolate Chunk Oatmeal Cookies

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Pixicook editorial team

Indulge in the rich symphony of textures and flavors with these Chewy Cherry-Pecan Chocolate Chunk Oatmeal Cookies. Crisp, golden edges give way to a soft, chewy center, loaded with the depth of bittersweet chocolate, the tangy sweetness of dried cherries, and the toasty crunch of pecans, all nestled within a hearty oat backdrop.

Ingredients for Chewy Cherry-Pecan Chocolate Chunk Oatmeal Cookies

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serves
16 peoplechevron

Baking Powder

teaspoons

Baking Soda

teaspoons

Salt

teaspoons

Old-fashioned Rolled Oats

0 oz

Pecans, toasted and coarsely chopped

cups

Dried Sour Cherries, coarsely chopped

0 oz

Bittersweet Chocolate, chopped into chip-sized chunks

0 oz

Unsalted Butter, room temperature

tablespoons

Dark Brown Sugar, packed

0 oz

Egg

each

Vanilla Extract

teaspoons

How to Make Chewy Cherry-Pecan Chocolate Chunk Oatmeal Cookies

1. Oven Setup

Preheat your oven to 350°F (175°C). Position the oven racks to the upper-middle and lower-middle levels. Prepare two baking sheets by lining them with parchment paper.

2. Dry Mix

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

3. Oat-Nut Blend

In another bowl, combine the rolled oats, chopped pecans, chopped dried cherries, and bittersweet chocolate chunks.

4. Creaming

In the bowl of a stand mixer with the paddle attachment, cream the softened butter and dark brown sugar on medium speed until smooth and free of lumps, about 1 minute. Occasionally pause to scrape the bowl. Blend in the egg and vanilla extract on medium-low speed until well incorporated, pausing to scrape the bowl if necessary.

5. Dough Formation

Turn the mixer to low and gradually add the flour mixture until just blended, roughly 30 seconds. Follow by gently mixing in the oat-nut-chocolate blend until just combined, ensuring there are no pockets of flour and ingredients are evenly dispersed with a final manual stir if needed.

6. Shaping

Using a ¼ cup measure, scoop and shape the dough into balls. Arrange them on the prepared baking sheets, spaced about 2½ inches apart. Flatten each ball into a 1-inch thick disc using the bottom of the greased measuring cup.

7. Baking

Bake the cookies until they achieve a medium brown color, with the edges set but centers still soft, approximately 20 to 22 minutes. Cookies should still seem underdone and show moist, shiny cracks. Halfway through baking, rotate and switch the position of the baking sheets for even cooking.

8. Cooling

Let the cookies rest on the baking sheets for 5 minutes post-baking, then transfer them to a wire rack to cool completely.

Pitfalls and tips

Proper Creaming

Cream butter and sugars until light and fluffy to incorporate air and contribute to a good cookie structure.

Don't Overbake

Bake just until edges are lightly golden and centers slightly underdone to ensure chewiness.

Quality of Ingredients

Opt for high-quality, unsalted butter and pure vanilla extract for better taste and control over salt content and authenticity of flavor.

Don't Overmix

Mix just until the dry ingredients are combined to avoid producing tough cookies.

Chilling the Dough

Refrigerate the cookie dough for at least 30 minutes before baking to prevent excessive spreading and improve texture.

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