email printCherry Pecan Oatmeal Cookies

Cherry Pecan Oatmeal Cookies

Cherry Pecan Oatmeal Cookies

Oh happy day!  Yesterday was a snow day!  I know I’ve complained a few times with regard to the not so bueno weather here in WaWa, but I will say that I thoroughly appreciate a snow day.  When I used to live in NorCal I remember getting emails in the winter at work talking about office closures due to “inclement weather”.  I always thought how that wasn’t fair.  Well, I was able to partake in the festivities. I’m proud to say that I accomplished so much being at home.  I caught up on work emails, personal emails, did some laundry, vacuumed, went on a snow walk with husband and “little dog”, etc.  Then I thought to myself “self…..this snow day will not be complete without some fresh baked cookies”.

Along with my other accomplishments for the day, I had gone through an old stack of magazines (I have a magazine collecting problem that husband hates so it’s a New Year’s resolution to be on the up and up with only keeping what I need from them).  I had tagged pages of recipes that I wanted to try.   I needed a cookie recipe where I could use items I already had in the house (since it wasn’t going to be safe to drive in the un-salted/un-plowed streets).  So I stumbled across this recipe for Cherry Pecan Oatmeal Cookies in the Everyday with Rachel Ray Magazine from October 2011.  I used to think that a cookie just wasn’t a cookie unless it had some chocolate characteristic.  Not any more!  Mama Tiff doesn’t discriminate against cookies any longer.  Come one, come all…..if you are a cookie get in my mouth!  Husband loved these massive cookies and asked me if they were healthy.  I had to laugh.  I mean, I guess they “feel” a little healthy being that they have oatmeal, cherries and pecans…..but shoot…..the 1 cup of butter in these puppies negates any healthful properties.  Whatevs.  They are fab.

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups chopped pecans, toasted
  • 1 1/3 cups dried cherries

Preheat the oven to 350°. Line a cookie sheet with parchment. In a medium bowl, whisk together the flour, baking soda and salt.

Using an electric mixer, beat the butter and both sugars until creamy. Add the eggs, 1 at a time, then the vanilla, beating well after each addition. Gradually add the flour mixture, mixing until just combined. Stir in the oats, pecans and cherries.

Using a large cookie scoop (6 tbsp.), drop about 6 balls of dough 2 inches apart onto the cookie sheet. Bake until golden around the edges, about 15 minutes. Let sit on the cookie sheet for 5 minutes before transferring to a rack to cool. Repeat for 2 more batches.

 

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