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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
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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

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

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Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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15 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