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Cherry Pecan Oatmeal Cookies Recipe

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4.6 from 56 reviews

This Chopped Cherry Pecan Crispy Oatmeal Cookie recipe offers a deliciously crunchy texture combined with the natural sweetness of dried cherries and the rich flavor of toasted pecans. Made with classic ingredients like old fashioned oats, brown and white sugars, and a hint of cinnamon, these cookies are perfect for a satisfying snack or dessert.

Ingredients

Dry Ingredients

  • 3 cups Old Fashioned Oats
  • 1½ cups All Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Cinnamon – ground
  • ½ tsp Fine Salt

Sugars and Sweeteners

  • 1 cup Brown Sugar – firmly packed
  • ¾ cup White Sugar
  • ¼ cup Pure Maple Syrup

Wet Ingredients

  • 2 whole Eggs
  • 2 tsp Vanilla Extract
  • 2 sticks Unsalted Butter – softened / at room temperature

Add-ins

  • ½ cup Rough Chopped Dried Cherries
  • ½ cup Rough Chopped Pecans

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when your dough is prepared.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy. This creates the base for a tender cookie.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to incorporate air and ensure uniform flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine salt to evenly distribute the leavening and spices.
  5. Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough.
  6. Add Oats, Cherries, and Pecans: Fold in the old fashioned oats, chopped dried cherries, and chopped pecans, distributing them evenly throughout the dough for texture and flavor.
  7. Add Maple Syrup: Stir in the pure maple syrup to add moistness and a subtle sweetness that enhances the cookie’s depth of flavor.
  8. Scoop Dough onto Baking Sheet: Using a cookie scoop or spoon, place dollops of dough about 2 inches apart on a baking sheet lined with parchment paper to prevent sticking and promote even cooking.
  9. Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges are golden brown and the centers are set but still soft to achieve the perfect crispy texture.
  10. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them crisp up further.

Notes

  • For extra crispiness, allow cookies to cool fully on a wire rack before storing.
  • Chopped pecans can be toasted beforehand to enhance their flavor.
  • If you prefer softer cookies, reduce baking time by 1-2 minutes.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Maple syrup adds moisture and sweetness; you can substitute with honey if preferred.

Find it online: https://mealoria.com/cherry-pecan-oatmeal-cookies-recipe/