Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries

From America's Test Kitchen Season 6: Cookies

Why this recipe works:

To add four flavor components—sweet, tangy, nutty, and chocolaty—to the underlying oat flavor of our oatmeal cookie recipe, we chose bittersweet chocolate, dried sour cherries (or cranberries), and toasted pecans. During our testing, we discovered that an oatmeal cookie recipe employing brown… read more

To add four flavor components—sweet, tangy, nutty, and chocolaty—to the underlying oat flavor of our oatmeal cookie recipe, we chose bittersweet chocolate, dried sour cherries (or cranberries), and toasted pecans. During our testing, we discovered that an oatmeal cookie recipe employing brown sugar produced moister and chewier than cookies than recipes using granulated sugar and that cookies made with a combination of baking powder and baking soda were light and crisp on the outside, but chewy, dense, and soft in the center, just the way we wanted them.

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Makes sixteen 4-inch cookies

We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.

Ingredients

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