Chewy Cherry Pecan Oatmeal Cookies
Chewy oatmeal cookies made with nutty rye flour, dark chocolate, sour cherries, pecans, and fresh sage.
Servings: 18 medium cookies
Equipment
Ingredients
- 188 grams all purpose flour
- 51 grams dark rye flour
- 240 grams old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons fresh sage finely chopped
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 220 grams dark brown sugar
- 100 grams granulated sugar
- 227 grams unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 85 grams bittersweet 66% cacao dark chocolate roughly chopped
- 38 grams pecans roughly chopped
- 64 grams dried sour cherries *or raisins, roughly chopped
Instructions
Make the Cookie Dough
- In a medium bowl hand whisk together the all purpose flour, rye flour, oats, salt, baking soda, fresh sage, nutmeg, and ginger. Set aside.188 grams all purpose flour, 51 grams dark rye flour, 240 grams old fashioned oats, 1 teaspoon baking soda, 2 teaspoons fresh sage, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon fine sea salt
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the softened butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes to form a paste. You can also use a large bowl with a hand mixer. The stand mixer is easier since this is a thicker cookie dough.220 grams dark brown sugar, 100 grams granulated sugar, 227 grams unsalted butter
- Next, one at a time mix in the vanilla bean paste and the two eggs. You may need to take a rubber spatula and scrape the sides and the bottom of the bowl to make sure everything is mixing properly.2 large eggs , 1 teaspoon vanilla bean paste or pure vanilla extract
- Lower the mixing speed to medium low. Then, slowly spoon in your flour and oats mixture until a cookie dough begins to form.
- Flour an oats may fall to the bottom of the bowl while the cookie dough clings to the paddle and sides of the bowl. Take the rubber spatula and scrape the dough from the paddle and sides back into the center of the bowl. Do a little bottom and sides scrape, then mix again on medium speed so everything is incorporated.
- Now add in the fillings one at a time. With the mixer on medium low sprinkle in the chocolate for a couple spins, then the pecans, and finally the cherries for a couple spins. If you’re using a hand mixer, add one then mix and then add the others. No need to over mix the dough, just a spin or two for even distribution.85 grams bittersweet 66% cacao dark chocolate, 38 grams pecans, 64 grams dried sour cherries
- This is a thick and hearty cookie dough. It is softest right after mixing. Measuring out the cookie dough balls should be done before the dough is chilled in the fridge.
Scoop & Chill Cookie Dough
- Take a large cookie dough scoop that holds 3 tablespoons of batter and scoop out the cookie dough into even balls. A small rubber spatula can help with getting the dough out of the cookie scoop.
- Measure out all the dough into equal size balls and place them on a parchment paper lined rimmed baking pan or air tight container. Loosely cover the baking pan with plastic wrap or place lid on top of the container.
- For the best flavor the cookie dough needs to rest in the fridge. The cold fridge will also firm the butter as the dough chills preventing the cookies from spreading too much while baking.
- Place the cookie dough in the fridge for a minimum of 1 hour before baking. Chilling the dough for more than 2 hours will allow more flavor to develop.
Bake Cookies
- Once dough is properly rested and chilled, prepare a rimmed baking pan with two layers of parchment paper or a silicone mat with one layer of parchment paper. Preheat the oven to 375℉ (190℃).
- Place 6 cookie dough balls on the baking pan, spacing them about 2-inches apart.
- Transfer the baking pan to the middle rack of the oven and bake for 13-14 minutes.
- The cookies are baked with the edges are golden brown, the top is lightly golden and the center is still soft.
- Remove the tray from the oven and place it on a wire cooling rack for about 5 minutes. The cookies will continue to cook in the center on the pan and firm as they cool. Don't over bake them!
- Transfer the mostly cooled cookies directly onto a wire rack using a flat spatula to finish cooling.
- Repeat with the remaining cookie dough.
Notes
- Store baked cookies in an air tight container at room temperature for up to 2 weeks.
- Freeze cookies in airtight freezer safe bags for up to 3 months.