When Beth Marrier (@ezbake) wanted to go out for dinner last week, I was up for it. I love trying new places, especially with the person making the recommendation. She went one better and offered to bring dessert, too. Oatmeal cookies with pecans, chocolate, and cherries? OMG.
I asked and she was kind enough to share her recipe:
Oatmeal Cherry Chocolate Chip Cookies
by Beth Marrier
1 ¼ c unbleached all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp table salt
1 ¼ c old-fashioned rolled oats
1 c toasted pecans, chopped into bits and pieces
1 c dried cherries, chopped into bits and pieces
8 oz semi-sweet chocolate chips
1 ½ sticks of unsalted butter
1 ½ c brown sugar (preferably dark brown)
1 ¼ tsp pure vanilla extract
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Whisk together the flour, baking power, baking soda, and salt in a medium-sized bowl. In a separate bowl, mix the oatmeal, pecans, cherries, and chocolate chips together.
In a large bowl with an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until fluffy, about 4-5 minutes, scraping the sides of the bowl once or twice with a rubber spatula. Beat in the egg and vanilla until just combined.
Reduce the mixer speed to low and gradually add the flour mixture and mix for about 30 seconds. Slowly add the oatmeal mixture until combined.
Using a scant ¼ c of dough, roll cookies into balls (they should be larger than golf balls) and place on cookie sheet about 2-3 inches apart. (I fit five cookies per sheet.) Once all cookies are on the sheet, flatten them with the palm of your hand until they are about ½ inch thick.
Bake the cookies, one sheet at a time, for approximately 14 minutes, rotating the cookie sheet half way through baking. The edges of the cookies will be set and nicely browned, with the centers still soft and slightly underdone looking. That’s ok. Don’t over bake! Let the cookies cool for 5-7 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
The recipe yields 15-17 large cookies. Don’t beat yourself up if you get more or less. Store cookies in an airtight container and share with friends.