When you’re ready for a mid-afternoon (or midnight!) cookie break, not just any cookie will do. These beauties are loaded with flavor thanks to rich chocolate chunks, sweet-tart dried cherries, and toasty pecans. A combination of rolled oats and sweetened coconut give each bite incredible chewy texture.
Finished with extra chocolate chunks (because you can never have too much chocolate) and flaky salt, make a double batch and stash half the cookies in the freezer for another day, because nothing tops a fresh-baked cookie.
- 1 1/2 cups flour
- 1/2 cup rolled oats
- 1 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup semisweet chocolate chunks
- 1/2 cup sweetened shredded coconut
- 1/2 cup dried cherries
- 1/2 cup chopped pecans
- Semisweet chocolate chunks
- Flaky salt
- Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chunks, coconut, cherries, and pecans. Cover dough and chill in the refrigerator for one hour.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly and top cookies with chocolate chunks, pressing gently to adhere. Bake, rotating pans halfway through, for 10 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky sea salt and let cool completely.
Chocolate tip: If you can’t find chocolate chunks at your grocery store, use a 4-ounce semisweet chocolate bar chopped into chunks.