Chewy Oatmeal Cookies with Chocolate and Cherries
Loaded oatmeal cookies studded with toasted pecans, white and semi-sweet chocolate chunks, and tart dried cherries. The combination of brown sugar and slightly underbaked centers creates a chewy texture that contrasts with the crisp edges. Perfect for lunch boxes, afternoon snacks, or holiday gift-giving. This version balances nutty oats with multiple chocolate elements and the brightness of dried cherries, avoiding overly sweet territory.
Ingredients
- 1 ½ stick butter, softened
- 1 ¼ cup dark brown sugar, packed
- 1 egg, large
- 2 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup old-fashioned rolled oats
- 1 cup pecans, chopped and toasted
- ½ cup white chocolate chunksdried white mulberries or additional semi-sweet0.5 cup eachdairy-freevegan
medium confidence
- ½ cup semi-sweet chocolate chunks
- 1 cup dried tart cherries
Instructions
- 1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- 2
Beat butter with paddle attachment until light and fluffy.
- 3
Add brown sugar and beat until combined. Mix in egg and vanilla, scraping bowl sides as needed.
- 4
Add flour, baking soda, baking powder, and salt. Mix until just combined.
- 5
Mix in oatmeal on low speed. Stir in pecans, both chocolate chunks, and cherries by hand or on low speed.
- 6
Scoop dough by 1/4 cup portions, roll into balls, and flatten to about 3/4 inch thickness. Space 3 inches apart on prepared sheets.
- 7
Bake for 15 to 20 minutes, rotating sheet halfway through if needed.
- 8
Cool on baking sheet for about 1 minute, then transfer to wire rack. Cookies will appear slightly underdone.
Tips
Toast pecans 5-10 minutes at 350 degrees F before chopping to deepen their nutty flavor and prevent them from becoming soft in the batter.
Pull cookies from oven when edges are golden but centers still look slightly soft for optimal chewiness as they cool and set.
Chill dough 30 minutes before scooping if spreading too much, or bake immediately after mixing for thinner cookies.
Good to Know
Keep in airtight container at room temperature up to 5 days. Flavors deepen slightly after 1 day.
Dough can be refrigerated up to 3 days or frozen up to 3 months. Baked cookies freeze well up to 2 months in airtight container.
Serve at room temperature with coffee, tea, or cold milk. Transport easily in boxes for gifts or packed snacks.
Common Mistakes
Do not skip rotating the baking sheet halfway through to avoid unevenly baked cookies with burnt edges and doughy centers.
Do not fully bake until golden throughout; remove while centers appear slightly underdone to retain chewiness as they set during cooling.
Do not skip cooling on sheet for 1 minute; cookies need brief time to firm before transferring or they may fall apart.
Substitutions
Dairy-Free Swaps
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Vegan Options
Nut-Free Alternatives
FAQ
Can I make these without a stand mixer?
Yes. Cream butter and sugar by hand with a whisk or handheld mixer. Fold in remaining ingredients gently with a wooden spoon or spatula. Takes longer but produces similar results.
What if my cookies spread too much during baking?
Chill dough 30 minutes before scooping. Check that baking soda and powder are fresh (older leavening agents reduce rise). Ensure baking sheets are level and not pre-warmed.
How long will these keep and can I freeze them?
Stored airtight at room temperature, they last 5 days. Frozen baked cookies keep 2 months. Freeze dough balls up to 3 months; bake from frozen, adding 2-3 minutes to bake time.