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Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries Recipe

Indulge in these irresistible chewy oatmeal cookies, bursting with chunks of semi-sweet chocolate, crunchy pecans, and tart dried cranberries! A delightful twist on a classic recipe, these cookies are perfect for satisfying your sweet tooth. Easily customizable with bittersweet chocolate or dried cherries, and adaptable for quick oats (though chewiness may slightly decrease). Make a batch today and enjoy the warm, comforting taste of homemade goodness. Freezes beautifully for future enjoyment!

Prep Time 20 mins
Cook Time 60 mins
Calories 271.5 kcal
Protein 6g
Rating 3.8 (5 Reviews)
Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries

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How to Make Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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).
  5. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
  6. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined.
  7. Stir in the oat/pecan/cranberry/chocolate mixture until evenly distributed. Use a spatula to ensure no dry pockets remain.
  8. Divide the dough into 16 equal portions (about 1/4 cup each). Roll each portion into a ball (about 2 inches in diameter).
  9. Place 8 cookie balls on each prepared baking sheet, leaving about 2 1/2 inches between each cookie.
  10. Gently flatten each cookie ball to about 1-inch thickness.
  11. 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!
  12. 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

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