chocolate chunk cherry pecan oatmeal cookies

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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.

Chocolate Chunk Cherry Pecan Oatmeal Cookies

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.

Chocolate Chunk Cherry Pecan Oatmeal Cookies
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Chocolate Chunk Cherry Pecan Oatmeal Cookies

Chocolate Chunk Cherry Pecan Oatmeal Cookies

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 26 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These chocolate chunk cherry pecan oatmeal cookies are loaded with flavor thanks to rich chocolate chunks, sweet-tart dried cherries, and toasty pecans. Recipe makes 26 cookies.


Ingredients

Cookies

  • 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

Topping

  • Semisweet chocolate chunks
  • Flaky salt

Instructions

  1. Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl.
  2. 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.
  3. Preheat oven to 350°F and line two baking sheets with 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.
  4. Bake for 10 minutes, rotating pans halfway through, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky sea salt and let cool completely.

Notes

Chocolate tip: If you can’t find chocolate chunks at your grocery store, use a 4-ounce semisweet chocolate bar chopped into chunks.

Keywords: Chocolate, Cherry, Pecan, Cookies

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17 Comments

  1. Laura, I would like a couple of dozen of these cookies in my freezer. They include my favorite ingredients, chocolate chunks, coconut, dried cherries and oatmeal. Can anything taste better than this? This is a winner!
    Grammy