It took all of my willpower to leave the house again last night after getting back from campus. Daylight savings changes everything. It’s so dark and cold and unfriendly out there at 6pm! My motivation: visiting the newly opened Trader Joe’s, or, as a friend put it, the biggest thing to happen to Davis, ever. I went because they have relatively cheap dried fruits and nuts, compared to other local options, and I wanted to make these cookies.
I’m not usually one for putting lots of stuff in my cookies, but Sara from Sprouted Kitchen made these look so good that I could not resist. Also, dinner plans for tomorrow provide an excuse to pawn off the extras on friends. I pretty much cannot make cookies if I don’t have somewhere to bring them, because I completely lack self-control.
These cookies are intense. Each one is a (nutritionally unbalanced) meal in itself. They are almost too full of chewy and crunchy extras. But, they are delicious. Totally worth the trip outside.
Chocolate Chip Oatmeal Cookies with Pecans and Cherries Adapted from Sprouted Kitchen
- 1 cup unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups old-fashioned rolled oats
- 1 cup pecans, toasted and chopped
- 1 cup dried cherries, chopped coarse
- 8 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips
- 3/4 cup unsalted butter, softened but still cool
- 1 1/2 cups packed dark brown sugar
- 1 extra large egg
- 1 tsp real vanilla extract
Preheat oven to 350°F. Use parchment paper to line several standard baking sheets and set aside.
In a bowl, combine the flours, baking powder, baking soda and salt. Set aside. In another bowl combine the oats, pecans, dried cherries and chocolate.
In the bowl of a stand mixer or with a whisk, cream together the butter and sugar on medium speed until light and fluffy. Slowly add the egg and vanilla, and beat until incorporated.
With the mixer down to low (if you’re using one), add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix.
Roll 1/4 cup portions of dough lightly between your hands, then place on each baking sheet, spaced evenly. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven for 12 minutes. Rotate the trays top to bottom and back to front and bake for another 5 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.
Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.