These are my go-to oatmeal cookies. Best part about them? They’re actually oatmeal, chocolate, cherry and pecan cookies. I keep going back to this recipe from TheKitchn. The cookies have turned out every time I (and my 2 year old helper) made them. At this point, any recipe that can survive a toddler’s measurement and pouring of ingredients is a hit.
3/4 cup unsalted butter, room temperature
1 1/2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cups unbleached all-purpose flour
1/4 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped coarse
8 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips
Preheat your oven to 350F.
Beat the butter until softened and pale yellow. Add the brown sugar and cream until fluffy. Add the egg and vanilla, beating until well combined.
Sift together (or stir with a whisk) the all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients. Stir until combined. Add the remaining ingredients (oats, pecans, sour cherries, and chocolate).
Using a tablespoon, scoop up balls of cookie dough, roll them into a ball and place on the cookie sheet. Once the sheet is full, flatten each ball slightly until approximately 1” thick. Bake for 10 minutes until the cookies are golden around the edges but slightly wet in the middle. Allow to cool on the pan for ~5 minutes, then cool completely on a rack.