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Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries

1 1/4

cups

unbleached all-purpose flour/, (6 1/4 ounces)/

3/4

teaspoon

baking powder/ /

1/2

teaspoon

baking soda/ /

1/2

teaspoon

table salt/ /

1 1/4

cups

rolled oats/, old-fashioned, (3 1/2 ounces)/

1

cup

toasted pecans/, (4 ounces), chopped/

1

cup

dried tart cherries/, (5 ounces), chopped coarse/

4

ounces bittersweet chocolate/, chopped into chunks about size of chocolate chips (about 3/4 cu

12

tablespoons

unsalted butter/, (1 1/2 sticks), softened but still cool/

*1, 1/2* cups packed brown sugar/

*1*, large egg/ /

*1*, teaspoon vanilla extract/ /

1

Adjust oven racks to upper- and lower-middle positions; heat oven to

2

degrees. Line 2 large (18 by 12-inch) baking sheets with parchment

3

paper.

4

Whisk flour, baking powder, baking soda, and salt in medium bowl. In

5

second medium bowl, stir together oats, pecans, cherries, and chocolate.

6

In standing mixer fitted with flat beater, beat butter and sugar at

7

medium speed until no sugar lumps remain, about 1 minute. Scrape down

8

sides of bowl with rubber spatula; add egg and vanilla and beat on

9

medium-low speed until fully incorporated, about 30 seconds. Scrape down

10

bowl; with mixer running at low speed, add flour mixture; mix until just

11

combined, about 30 seconds. With mixer still running on low, gradually

12

add oat/nut mixture; mix until just incorporated. Give dough final stir

13

with rubber spatula to ensure that no flour pockets remain and

14

ingredients are evenly distributed.

15

Divide dough evenly into 16 portions, each about 1/4 cup, then roll

16

between palms into balls about 2 inches in diameter; stagger 8 balls on

17

each baking sheet, spacing them about 2 1/2 inches apart. Using hands,

18

gently press each dough ball to 1 inch thickness. Bake both baking

19

sheets 12 minutes, rotate them front to back and top to bottom, then

20

continue to bake until cookies are medium brown and edges have begun to

21

set but centers are still soft (cookies will seem underdone and will

22

appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not

23

overbake.

24

Cool cookies on baking sheets on wire rack 5 minutes; using wide

25

metal spatula, transfer cookies to wire rack and cool to room temperature.

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Step-by-Step: Loading Up the Flavor

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CHOCOLATE: Irregular, hand-chopped chunks are better than chips. Use

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bittersweet chocolate to reduce overall sweetness.

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NUTS: Pecans are our top choice, followed by walnuts. Toast nuts in

30

-degree oven to maximize their flavor.

31

DRIED FRUIT: Choose something tart, such as cherries or cranberries, and

32

chop coarse.

Servings: 16

Yield: 16 Servings

Tips

We like these cookies made with pecans and dried sour cherries, butwalnuts or skinned hazelnuts can be substituted for the pecans, anddried cranberries for the cherries. Quick oats used in place of theold-fashioned oats will yield a cookie with slightly less chewiness. Ifyour baking sheets are smaller than the ones described in the recipe,bake the cookies in three batches instead of two. These cookies keep for4 to 5 days stored in an airtight container or zipper-lock plastic bag,but they will lose their crisp exterior and become uniformly chewy aftera day or so.Step-by-Step: Getting the Cookie Texture RightPROPERLY BAKED: When the cookies are set but still look wet between thefissures, take them out of the oven. Once cooled, the cookies will bend,not snap. BAKED TOO LONG: Cookies that look matte (rather than shiny) have beenoverbaked. Once cooled, their texture will be crumbly and dry.