Ingredients: |
Ingredients: 1 1/4 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/4 cups old fashioned rolled oats
1 cup pecans (4 oz) toasted and chopped
1 cup (5 oz) dried sour cherries, chopped course
4 oz bittersweet chocolate, chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tbsp unsalted butter, softened
1 1/2 cups packed brown sugar preferably dark
1 large egg
1 tsp vanilla extract
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Directions: |
Directions:1. Adjust oven racks to upper and lower middle positions; heat oven to 350 degree. Line 2 large (18x12 inch) baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries and chocolate.
3. In 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. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft. (cookies will seem underdone and will appear raw, wet and shiny in cracked, 8 to 10 minutes longer. Do not overtake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature. |
This recipe for Ultimate Oatmeal Cookies is from