Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries

americastestkitchen.com

Mark

subheading: GATHER YOUR INGREDIENTS:

1 ¼ cups unbleached all-purpose flour (6 ¼ ounces)

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon table salt

1 ¼ cups rolled oats, old-fashioned, (3 ½ ounces)

1 cup toasted pecans (4 ounces), chopped

1 cup dried tart cherries (5 ounces), chopped coarse

4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips (about ¾ cup)

12 tablespoons unsalted butter (1 ½ sticks), softened but still cool

1 ½ cups packed brown sugar (10 ½ ounces), preferably dark

1 large egg

1 teaspoon vanilla extract

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Rimmed Baking Sheets

All-Purpose Whisks

note: BEFORE YOU BEGIN

We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.

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