Cha-Cha-Cha Cookies
aka Chocolate-Chunk Oatmeal Cookies with Pecans & Dried Cherries
Adapted from Cooks Illustrated magazine
(click here to print recipe)
1 1/4 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks (12 T.) butter, softened (do not use margarine)
1 1/4 cups light or dark brown sugar (dark gives a deeper flavor)
1 large egg
1 1/4 cups oatmeal (regular or quick oats but NOT instant)
1 cup dried cherries
1 cup pecans, coarsely chopped
1 cup semi-sweet or bittersweet chocolate chips (I prefer Ghiradelli)
Preheat oven to 350 degrees. Put the pecans in a small baking pan and toast for 5-10 minutes (set the timer so they won't burn) or until browned.
Measure dry ingredients (flour, baking powder, soda, and salt) and whisk to combine.
Use a cookie scoop (I used the 1 1/4 oz. size) or two tablespoons to drop the cookies on an ungreased baking sheet. I put 12 on each sheet pan. Flatten slightly with your hand.
Bake for 10-11 minutes or until lightly browned. If they crack slightly, the cracks should still look a little wet and underdone. Don't overbake or they won't be chewy.
Cool on pan for 5 minutes, then transfer to a cooling rack. Enjoy with a tall glass of ice cold milk. Makes about 2 dozen.
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