Holiday cookie season has officially arrived. I am currently in a dessert transition period where my ice cream making endeavors are dwindling and my fits of cookie baking are on the rise. From that first bite of raw cookie dough to the last daring bite of hot, freshly baked cookie, I just love the entire cookie making process. I have decided to kick off this year with one of my favorites. Moist and chewy, these Oatmeal Chocolate Chip Cookies are studded with flavorful bits of dried, tart cherry and toasted pecan. Continue reading for the recipe and please share some of your Holiday favorites.
Oatmeal Chocolate Chip Cookies
Adapted from The Kitchn.
1 cup all-purpose flour
¼ cup whole wheat pastry flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, room temperature
1 ½ cups packed dark brown sugar
1 teaspoon vanilla extract
1 ¼ cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried tart cherries, coarsely chopped
8 ounces bittersweet chocolate chips
Preheat oven to 350°F . Place a rack in the middle of the oven. Line one or two baking sheets with a silpat or parchment paper and set aside.
Sift together the flours, baking powder, baking soda and salt in a medium bowl. Set aside.
Add butter and sugar into the bowl of a stand mixer* and cream on medium speed until fluffy (you might need to scrape down the sides of the bowl a few times). Add the egg and vanilla extract and mix on a lower speed until incorporated.
Add half of the flour mixture and stir to combine. My stand mixer has a “stir” setting. If yours does not, just use the lowest setting. Repeat this process with the other half of the flour mixture. Add oats, pecans, dried cherries and chocolate chips, continuing to stir to incorporate. Try not to let your mixer run the whole time. Stir in the ingredients in short burst until just combined. Overmixing the batter will result in tough cookies.
Using your hands, scoop up some of the batter (about ¼ cup) and roll into a ball. Gently press the ball into a disc (1-inch thick) and place on the lined baking sheet. Continue this process with the rest of the batter. The cookies will be big, so make sure you leave some room for expansion (I placed 6 cookies on each sheet). One sheet at a time, bake the cookies for 12 minutes. Rotate the tray and bake for another 5 minutes. You will know the cookies are done when they are golden brown but still soft in the middle.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
Makes about 24 large cookies.
*If you don’t have a stand mixer, you can certainly complete the creaming and mixing by hand. In a large bowl, whisk the butter and sugar together until fluffy. Add the egg and vanilla extract and whisk until combined. Stir in the flours in two additions using a wooden spoon. Finally add the oats, pecans, dried cherries and chocolate chips, stirring to combine. Once again, do not overmix!0