Chocolate Chunk Oatmeal Cookies With Pecans And Dried Cherries

I received this an email from atk. i substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. dried cranberries may also be used instead of the cherries. quick oats may be used instead but will yield a cookie with slightly less chewiness. these cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. i only baked one cookie tray at a time. these were very good. i froze them in individual bags for a sweet treat.

Steps

I baked the cookies only one tray at a time so i cannot vouch for the method of baking two at a time.

But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.

Preheat oven to 350 degrees.

Line 2 large baking sheets with parchment paper.

If you do not have this size , you will need to use 3.

Whisk flour , baking powder , baking soda and salt in medium bowl.

In second medium bowl , stir together , oats , pecans , cherries and chocolate.

In a standing mixer fitted with flat beater , beat butter and sugar at medium speed until no sugar lumps remain , about 1 minute.

Scrape down sides of bowl with rubber spatula.

Add egg and vanilla and beat on medium-low speed until fully incorporated , about 30 seconds.

Scrape down bowl.

With mixer running at low speed , add flour mixture.

Mix until just combined , about 30 seconds.

With mixer still running on low , gradually add oat / nut mixture.

Mix until just incorporated.

Give dough fin.

Ingredients

all-purpose flour, baking powder, baking soda, table salt, old fashioned oats, pecans, dried tart cherry, bittersweet chocolate, unsalted butter, brown sugar, egg, vanilla extract