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.

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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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• 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.

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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

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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.

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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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