chocolate chunk cherry pecan oatmeal cookies

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chunk Cherry Pecan Oatmeal Cookies

  • Yield: 26 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


  • Semisweet chocolate chunks
  • Flaky salt


  1. 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.
  2. 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.



Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These look like a chocolate chip cookie lover’s dream come true. I love those big chunks of chocolate peeking out all over and I’m over-the-moon-crazy about that chocolate/cherry flavor combination

  2. Whelp, there goes my diet! There are two kinds of people in the world. The quick and the hungry. You had better be quick in getting a cookie in my household because I’m HANGRY!!! Those cookies look and sound amazeballs. For reals.

  3. 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!