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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped
4 ounces bittersweet chocolate, chopped
12 tablespoons unsalted butter, softened
1 1/2 cups dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Heat oven to 350 degrees. Line baking sheet with parchment paper.
Whisk flour, baking powder, baking soda and salt in medium bowl. In second bowl, stir together oats, pecans, cherries and chocolate.
In a stand mixer, beat butter and sugar at medium speed for 1 minute. Scrape the bowl, then add egg and vanilla and beat on medium-low until fully incorporated. At low speed, add flour mixture; mix until just combined. Then add oat mixture until just incorporated.
Divide dough into 16 even portions (1/4 cup each). Roll into balls about 2 inches in diameter. Stagger 8 on a baking sheet, spacing about 2 1/2 inches apart. Using your hand, gently press each ball to 1-inch thick.
Bake cookies 15 minutes. The cookies will seem underdone and will appear wet in the cracks. Do not overbake.
Makes 16.
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CHERRY CHOCOLATE CHUNK COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped
4 ounces bittersweet chocolate, chopped
12 tablespoons unsalted butter, softened
1 1/2 cups dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Heat oven to 350 degrees. Line baking sheet with parchment paper.
Whisk flour, baking powder, baking soda and salt in medium bowl. In second bowl, stir together oats, pecans, cherries and chocolate.
In a stand mixer, beat butter and sugar at medium speed for 1 minute. Scrape the bowl, then add egg and vanilla and beat on medium-low until fully incorporated. At low speed, add flour mixture; mix until just combined. Then add oat mixture until just incorporated.
Divide dough into 16 even portions (1/4 cup each). Roll into balls about 2 inches in diameter. Stagger 8 on a baking sheet, spacing about 2 1/2 inches apart. Using your hand, gently press each ball to 1-inch thick.
Bake cookies 15 minutes. The cookies will seem underdone and will appear wet in the cracks. Do not overbake.
Makes 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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