First, in non-cookie news, I’m sorry I haven’t been on your blogs and looking at your delicious recipes lately! This Saturday my baby brother is marrying my sister-in-law and I am the Matron of Honor/Wedding Planner. It’s been so fun planning this bash and I look forward to a beautiful day. I am out-of-my-mind busy right now and I have a pretty important speech to get right, but I made cookies…
The first time I made these was a few years back. We were invited to a family cottage in northern Michigan and I wanted to bring something special that everyone would enjoy. I have fond memories of us dipping into these cookies on their deck while large trees shaded us. I think about this great recipe often, but this is only the second time I’ve made them. I guess I just have too many dessert recipes that I want to try. All of the delicious toppings combine to make these my favorite chunk cookie. The addition of oatmeal adds a chewy texture and nutty flavor.
Recipe: Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries
Recipe from America’s Test Kitchen
ATK made these into 4-inch 1/4 C. cookies and this recipe makes 16 of those, I like to you use my smallest cookie scoop which holds 2 teaspoons and then this recipe makes over 30 cookies.
1 1/4 C. unbleached all-purpose flour (6 1/4 ounces)
3/4 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 1/4 C. old fashioned oats ( 3 1/2 ounces)
1 C. toasted pecans (4 ounces), chopped
1 C. dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate, chopped into chunks about the size of chocolate chips (3/4 C.)
12 T. unsalted butter ( 1 1/2 sticks), softened but still cool
1/2 C. packed brown sugar (10 1/2 ounces) preferably dark
1 large egg
1 t. vanilla extract
1. Adjust oven racks to upper and lower-middle positions; heat oven to 350 degrees. Line 2 half sheet pans with parchment or silpat.
2. Whisk flour, baking powder, baking soda and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries and chocolate.
3. In standing mixer or with hand mixer, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down the sides of the bowl, then add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl and with mixer running at low speed, add flour mixture. Mix until just combined, about 30 seconds. With mixer still on low, gradually add oat/nut mixture until just incorporated. Give dough a final stir with a spatula to ensure no flour pockets remain and ingredients are evenly distributed.
4. Using a small cookie scoop, scoop 8 portions of dough onto sheet pan. Using a slightly wet hand, press down lightly on the scoop so that it resembles a flattened disk. Bake both sheets 2-3 minutes and then rotate them front to back and top to bottom, then bake for another 2-3 minutes. The edges will be brown, but the center may still appear soft. Do not overbake.
5. Cool cookies on baking sheets on wire rack for 5 minutes, then using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature. Store in an airtight container for up to 5 days.