Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries Food

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CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES FROM AMERICA'S TEST KITCHEN RECIPE - (4.3/5)



Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries From America's Test Kitchen Recipe - (4.3/5) image

Provided by Onolicious

Number Of Ingredients 12

1 1/4 cups (6 1/4 ounces) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (3 3/4 ounces) old-fashioned oats
1 cup toasted pecans, chopped
1 cup (4 ounces) dried tart cherries
3/4 cup bittersweet chocolate chips or 4 oz. of chopped bittersweet chocolate
12 tablespoons unsalted butter (1 1/2 sticks), slightly softened
1 1/2 cups (10 1/2 ounces) packed brown sugar
1 large egg
1 teaspoon vanilla

Steps:

  • Place an oven rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chips. In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Then turn off the mixer and fold in the oats and cherry mixture with a rubber spatula. Roll dough into 1/4-inch balls and place on the baking sheet, lightly flattening each ball to 1-inch thickness. Place the balls 2 1/2 inches apart on the cookies sheets. Bake the cookies one sheet at a time for 20-22 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. Don't worry, the cookies will appear a little underbaked in the middle. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES



Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries image

I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.

Provided by happynana

Categories     Drop Cookies

Time 1h

Yield 16 cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups old fashioned oats
1 cup toasted pecans, chopped
1 cup dried tart cherry, chopped coarse (I used cranraisins)
4 ounces bittersweet chocolate, chopped into the size of chocolate chips (I used semi sweet chocolate chips)
12 tablespoons unsalted butter, softened, but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
  • Preheat oven to 350 degrees.
  • Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
  • Whisk flour, baking powder, baking soda and salt in medium bowl.
  • In second medium bowl, stir together, oats, pecans, cherries and chocolate.
  • In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  • Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
  • Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  • With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
  • Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  • Divide dough evenly into 16 portions; about 1/4 cup each.
  • Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
  • Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
  • Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES



Chocolate Chip, Oatmeal, and Pecan Cookies image

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 44

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
  • Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g

CHOCOLATE CHIP CHERRY OATMEAL COOKIES



Chocolate Chip Cherry Oatmeal Cookies image

"My husband and I love homemade cookies, but a full batch is too much," writes Denise Fritz of Ormond Beach, Florida. "So I concocted these oatmeal cookies with chocolate chips and dried cherries. This recipe is for chocolate-covered cherry lovers everywhere!"

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 cookies.

Number Of Ingredients 11

1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dried cherries, chopped
1/2 cup semisweet chocolate chips

Steps:

  • In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

Nutrition Facts : Calories 203 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CHIP OATMEAL COOKIES WITH DRIED CHERRIES



Chocolate-Chip Oatmeal Cookies with Dried Cherries image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Chocolate     Egg     Dessert     Bake     Picnic     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Back to School     Dried Fruit     Oatmeal     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 ounces)
1 1/4 cups semisweet chocolate chips

Steps:

  • Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend.
  • Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
  • Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES



Chocolate-Chunk Cookies with Pecans, Dried Apricots, and Tart Cherries image

Categories     Cookies     Mixer     Chocolate     Fruit     Nut     Dessert     Bake     Quick & Easy     Dried Fruit     Apricot     Cherry     Pecan     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 34 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
9 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate
3/4 cup quartered dried apricots (about 4 ounces)
1 cup dried tart cherries (about 5 ounces)
1 cup coarsely chopped pecans (about 4 ounces)

Steps:

  • Preheat oven to 375°F.
  • In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
  • Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.

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