Over the weekend I was craving a comforting classic oatmeal raisin cookie but decided to give them a little twist by adding cherries and pecans. The result? A delicious cookie that combines crunchy pecans and tart cherries in a cinnamon oatmeal dough. I dare you to only eat one...
Cherry Pecan Oatmeal Cookies (adapted from Barefoot Contessa)
3/4 cups pecans
1 stick unsalted butter (at room temperature)
1/2 cup light brown sugar (lightly packed)
1/2 cup granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups old-fashioned oatmeal
3/4 cups dried cherries
Preheat the oven to 350 degrees F. Place the pecan on a sheet pan and bake for approximately 5 minutes or until slightly crisp. Set the pecans aside to cool and chop very coarsely.
In the bowl of an electric mixer or using a hand mixer beat the butter and sugars together on medium-high speed until mixture is fluffy and light. With the mixer on low add the vanilla and egg. In a medium bowl mix the flour, baking powder, cinnamon, and salt together. With the mixer on low, slowly add the dry ingredients to the butter mixture and fold in the oats, cherries, and pecans until the mix is just combined.
Using a small ice-cream scoop drop 2-inch mounds of the dough onto sheet pans lined with parchment paper. Flatten the cookies slightly with a damp hand and bake for 12-15 minutes or until slightly brown. Transfer the cookies to a backing rack and cool before serving.