Dried Cherry, Pecan & Chocolate Oatmeal Cookies
Tender, chewy oatmeal cookies fill with tart dried cherries, salty pecans and rich chocolate.
Servings: 24 cookies
Ingredients
- 12 tablespoons of butter, room temperature
- 3/4 cup of brown sugar, tightly packed
- 1/2 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 3 1/4 cups of old fashioned oats
- 3/4 cup of dried cherries, chopped
- 3/4 cup of pecans, chopped
- 3/4 cup of chocolate, chopped (milk, semi-sweet or dark)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, mix together 12 tablespoons of room temperature butter with 3/4 cup of brown sugar and 1/2 cup of sugar until light and fluffy. You can do this by hand with a whisk or with a stand mixer using a paddle attachment
- Add 2 eggs and 2 teaspoons of vanilla extract and mix until the batter is smooth
- In a medium bowl, combine 1 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt
- Add the combined dry ingredients into the wet batter and mix until fully incorporated
- Add 3 1/4 cups of oats in three parts, mixing as you add
- Add 3/4 cup of chopped dried cherries, 3/4 cup of chopped pecans and 3/4 cup of chopped chocolate and mix until evenly distributed
- Place 1 heaping tablespoon of cookie dough onto ungreased baking sheets
- Bake at 350 degrees for about 12 minutes
- As soon as you see the edges begin to brown, remove them from the oven and allow them to cool on the baking sheet for 10 minutes
- Transfer the cookies onto a cooling rack to cool fully
- Store leftovers in an airtight container at room temperature