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.
37 minutes
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.
teaspoons
teaspoons
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
each
teaspoons
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.
Cream butter and sugars until light and fluffy to incorporate air and contribute to a good cookie structure.
Bake just until edges are lightly golden and centers slightly underdone to ensure chewiness.
Opt for high-quality, unsalted butter and pure vanilla extract for better taste and control over salt content and authenticity of flavor.
Mix just until the dry ingredients are combined to avoid producing tough cookies.
Refrigerate the cookie dough for at least 30 minutes before baking to prevent excessive spreading and improve texture.
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