Oatmeal Pecan Cherry Cookies

By srumbel

Our Oatmeal Pecan Cherry Cookies are loaded with heart-healthy oats, tart dried cherries, and crunchy pecans. They're a thick, soft and chewy cookie and the crunchy pecans balance the tart cherries perfectly!
Author: Heather Carter - MySweetMission.com

Ingredients

• 1 cup softened butter
• 1 cup lightly packed brown sugar
• 1/4 cup granulated white sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups unbleached or all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 4 level cups old fashioned oats or quick oats
• 1 cup dried cherries
• 1 cup chopped pecans

Details

Preparation time 10mins
Cooking time 22mins

Preparation

Step 1

Preheat oven to 360 degrees F. I prefer this oven temperature for most gourmet cookies.

In a large mixing bowl cream 1 cup softened butter, 1 cup lightly packed brown sugar, 1/4 cup granulated white sugar and 1/2 teaspoon salt. Mix on low speed for one minute, then on medium speed for an additional minute.

Add 2 large eggs and 1 teaspoon vanilla extract. Mix on low speed until the eggs are blended in, then at medium speed for one minute and then on high speed for an additional minute. The mixture should be pale yellow and very fluffy.

On low speed add 1 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon cinnamon. Then add 4 level cups oats and mix on low speed again, just until blended.

Continuing on low speed add 1 cup dried cherries and 1 cup chopped pecans, reserving a few pecan pieces for the tops. Mix on low again just until the cherries and pecans are blended in.

Use a medium-sized (2 oz) cookie scooper and place the dough on ungreased nonstick baking sheets about 2" apart. Press the dough down slightly.

Bake in a preheated 360 degrees F oven for 11-13 minutes, or until the cookies are light golden in color around the edges.

Notes
When measuring the oats make sure the measuring cup is level and not rounded. Because adding too many oats will make the cookies dry.

For crispier oatmeal cookies: Decrease the rolled oats to 3 1/2 cups and press the dough down about half way before baking.

Serve warm or cool completely before storing in an airtight container. These cookies also freeze well in an airtight container for up to 6 months.

Serves: 28