Chocolate-Chunk Oatmeal Cookies With Pecans And Dried Cherries

Ingredients

1-1⁄4 cups (6-1⁄4 ounces) all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1-1⁄4 cups (3-3⁄4 ounces) old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup (4 ounces) dried sour cherries, chopped coarse
4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips
12 tablespoons unsalted butter, softened
1-1⁄2 cups packed (10-1⁄2 ounces) dark brown sugar
1 large egg
1 teaspoon vanilla extract

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, stir oats, pecans, cherries, and chocolate together.
Using stand mixer fitted with paddle, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute, scraping down bowl as needed. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds, scraping down bowl as needed. Reduce speed to low, add flour mixture, and mix until just combined, about 30 seconds. Gradually add oat-nut mixture; mix until just incorporated. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
Working with 1⁄4 cup of dough at a time, roll into balls and place 2-1⁄2 inches apart on prepared baking sheets. Press dough to 1-inch thickness using bottom of greased measuring cup. Bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks) 20 to 22 minutes, switching and rotating baking sheets halfway through baking.
Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature.

Chocolate-Chunk Oatmeal Cookies With Pecans And Dried Cherries

Ingredients

Instructions

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