Oatmeal Pecan Cherry Chocolate Chunk Cookies
Recipe from Martha Stewart but adapted with the dried cherries from Dinah Baken
Makes about 30 4-inch cookies
This recipe is as adaptable as can be. I've thrown pretty much anything and everything into these cookies including toffee bits, raisins, and walnuts. As long as you keep the ratio the same you can add in whatever you want. This dough also freezes rather well so I love to make a batch, form them into balls, and throw them in the freezer to bake up as needed (or to eat raw straight from the freezer which I have no shame in admitting I've done before. Numerous times.). You can also halve it easily but that would be a foolish thing to do.
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old-fashioned oats
12 ounces semi-sweet or bittersweet chocolate chips or a bar cut into chunks
1 1/3 cups (5 ounces) toasted pecans, coarsely chopped
3/4 cup dried cherries
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, pecans, and cherries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart.
Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.