Chocolate Cherry Pecan Cookies are a fabulous mix of all the wonderful cookie textures. Dried cherries and nutty oats bring about all kinds of good chew. And toasty pecans add an extra little bit of crunch. And who could resist ooey-gooey chocolate chips?!
These cookies are spiced with cinnamon and nutmeg. Which just simply screams "Holidays!" in my personal cookie-loving opinion. Though, truth be told, this is a delightful cookie any day of the year.
I like to whip up large batches of this dough and portion some into sheets of plastic wrap for safe keeping in the freezer. I much prefer a warm cookie fresh out of the oven. So I love to have the dough on hand to scoop and bake just before a friend stops by for a quick visit or popping in the next Christmas movie.
Chocolate Cherry Pecan Cookies
Ingredients
· 1 cup butter, softened
· 1 cup sugar
· 1 cup brown sugar
· 2 eggs
· 1 1/2 tsp vanilla
· 2 cups oats
· 2 cups flour
· 1 tsp baking powder
· 1 tsp baking soda
· 3/4 tsp salt
· 1 tsp cinnamon
· 1/4 tsp nutmeg
· 1 1/2 cup semi-sweet chocolate chips
· 1 cup pecans, chopped
· 3/4 cup dried cherries, chopped
Preheat oven to 350F.
Using a stand mixer, cream the butter. Add the sugars and beat until fluffy. Scrape down the bowl and add the eggs and vanilla. Add the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Beat on low speed until combined. Add the chocolate, pecans, and cherries.
If you desire a thicker cookie, chill dough in the fridge for at least 2 hours. For a thinner crisp, but chewy cookie, bake immediately.
Using a small cookie scoop, drop balls of dough onto a greased cookie sheet. Leave about 2in of space between each cookie. Bake for 10 to 13 minutes. Cool on the pan for 5 to 7 minutes and then transfer to a cooling rack.
Makes 4 dozen cookies
Notes
Gluten Free Friendly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup. Double check the ingredient labels on your oats, cherries and nuts to ensure no cross-contamination.
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