Ingrédients pour Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Table Salt
- Old Fashioned Oats
- 1 cup chopped pecans
- Dried Tart Cherry
- Bittersweet Chocolate
- Unsalted Butter
- Brown Sugar
- 2 large eggs
- Vanilla Extract
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Comment préparer Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
- In a separate medium bowl, combine 2 cups rolled oats, 1 cup chopped pecans, 1 cup dried cranberries (or cherries), and 2 cups semi-sweet chocolate chunks.
- In a standing mixer fitted with a flat beater, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy (about 1 minute).
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined.
- Stir in the oat/pecan/cranberry/chocolate mixture until evenly distributed. Use a spatula to ensure no dry pockets remain.
- Divide the dough into 16 equal portions (about 1/4 cup each). Roll each portion into a ball (about 2 inches in diameter).
- Place 8 cookie balls on each prepared baking sheet, leaving about 2 1/2 inches between each cookie.
- Gently flatten each cookie ball to about 1-inch thickness.
- Bake for 12 minutes, then rotate the baking sheets and bake for another 8-10 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
- Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
84g
Fat
30g
Carbs
11g