Oatmeal Cookies

By joannejy

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Ingredients

1 ¼ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1 ¼ cup rolled oats
1 cup pecans (toast at 350 for 8 minutes, then chop)
1 cup dried sour cherries, chopped course
¾ cup bittersweet chocolate, chopped into chunks
12 tablespoons unsalted butter, softened but sill cool
1 ½ cup packed dark brown sugar
1 large egg 1 teaspoon vanilla extract

Details

Servings 16
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Adjust the oven racks to the upper and lower middle positions: heat the oven to 350 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper.

Step 2

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. In a second medium bowl, stir together the oats, pecans, cherries, and chocolate.

Step 3

In a standing mixer, beat the butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down the sides of the bowl with a rubber spatula; add the egg and vanilla and beat at medium low speed until fully incorporated, about 30 seconds. Scrape down the bowl; with the mixer running at low speed, add the flour mixture; mix until just combined, about 30 seconds. With the mixer still running on low, gradually add the oat-nut mixture; mix until just incorporated. Give the dough a final stir with the rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.

Step 4

Divide the dough evenly into 16 portions, each about ¼ cup, then roll between your palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 ½ inches apart. Using your hands, gently press each dough ball to 1 inch thickness. Bake the cookies 12 minutes, rotate the sheets from front to back and top to bottom, and then continue to bake until the cookies are medium brown and the edges have begun to set but the centers are still soft (the cookies will seem underdone and will appear raw, wet, shiny in the cracks), 8 to 10 minutes longer. Do not overbake.

Step 5

Cool the cookies on the baking sheets on a wire rack 5 minutes; using a wide metal spatula, transfer the cookies to the wire rack and cool to room temperature.