Chewy Oatmeal Cookies with Chocolate Chunks, Pecans and Dried Cherries are based on a fabulous, old-fashioned oatmeal cookie recipe, then jazzed up with chewy cherries, crunchy nuts and luscious chocolate chunks.
Chewy Oatmeal Cookies
My dad has a birthday this week, so my 3 sisters and I are all traveling to Iowa to celebrate his big day. One is flying in from Seattle, one from Denver, one from Madison…and my daughter and I will drive in from Indianapolis. With my mom in a care facility, we will surely find an active science experiment in the refrigerator…and dust bunnies the size of rhinoceroses. We’ll clean, toss…and then we’ll cook!!! I can’t wait!
So I thought I should take a few goodies to share…something that travels well, that I love, but the nameless, picky one in this household wouldn’t touch with a ten foot pole. The answer was chewy oatmeal cookies. You can take the basic recipe and add your favorites: dried cranberries, raisins, walnuts, milk chocolate…whatever delights your palate! This old fashioned oatmeal cookie recipe is both delicious and versatile!
Tips for Making Chewy Cookies
I like to err on the side of under baking versus over-baking my cookies and cookie bars. These results in soft, chewy cookies instead of crisp cookies. But there are some other ways to make sure you have chewy oatmeal cookies (and chewy chocolate chip cookies, etc, etc).
- Using brown sugar instead of white sugar adds more moisture as does the addition of molasses. Dark brown sugar contains even more molasses than brown sugar, so that’s a nice way to add both brown sugar AND molasses!
- PRO-Tip: Did you know you can make dark brown sugar from regular brown sugar just by adding a tablespoon of molasses to a cup of brown sugar? Mix well and use!
- Like I mentioned above, shortening the baking time will keep the cookies softer and chewier. Since the cookies will still cook from the heat of the baking sheet when they’re pulled out of the oven, the centers can look a little underdone and not be raw in the middle when they’re cool.
- You can also experiment by baking at a slightly cooler oven temperature, like 325º instead of 350º. Less moisture will evaporate from the cookies at a lower temp. You may need to extend your baking time to compensate for the lower oven temperature.
- Using part shortening and part butter will make for chewier cookies. I wouldn’t substitute all shortening for the butter in a recipe as the flavor of butter is key in great tasting cookies.
- You’ll see recipes from Cook’s Illustrated with an extra egg yolk added to a cookie batter. More fat also assists with a chewier cookie.
- Chill your dough before baking. And make sure your cookie sheets are cool before adding more cookie dough. Warmer dough and hot cookie sheets will make the dough spread more when baking, making the cookies thinner and more likely crisper.
More Oatmeal Cookies You’ll Love:
The picky hubby will stop at every bakery we walk past craning his neck to see if he spies some chocolate chip cookies. Those are his favorites. Mine, on the other hand, are oatmeal cookies. Chewy oatmeal cookies to be precise. In fact, oatmeal cookie dough is like crack when it’s in my kitchen. I try not to take a nibble or I will have eaten 4 or 5 cookies worth by the time I get a grip on what I’m doing!
These Chewy Peanut Butter Oatmeal Cookies caught my eye as did these Iced Oatmeal Cookies. Frosting is always good on cookies! From my recipe box, some favorite oatmeal cookies are these Oatmeal Chocolate Chunk Cookies, Gingered Cranberry Oatmeal Cookies, and Loaded Oatmeal Cookies. Do you have a favorite oatmeal cookie recipe?Print
Chewy Oatmeal Cookies with Chocolate Chunks, Pecans, and Dried Cherries
Jumbo sized oatmeal cookies chock full of chocolate, nuts and dried fruit! Adapted from America’s Test Kitchen
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
1 1/2 sticks butter
1 1/4 cups dark brown sugar
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups old fashioned rolled oats
1 cup chopped pecans, toasted
1/2 cup white chocolate chunks
1/2 cup semi-sweet chocolate chunks
1 cup dried tart cherries
Preheat oven to 350º. Line baking sheets with parchment and set aside.
In a stand mixer with paddle attachment, beat butter till light and fluffy. Add the sugar and beat again. Add egg and vanilla, and mix in, scraping bowl as necessary.
Add flour, baking soda, baking powder, salt and mix to combine. Add oatmeal and mix, then stir in pecans, chocolate chunks and cherries, either by hand or with mixer on low speed.
Scoop out by 1/4 cupfuls. Roll into balls and flatten to about 3/4 inch thickness. Bake on prepared baking sheets, leaving 3 inches between cookies. Bake 15-20 minutes, turning baking sheet around at halfway point if baking unevenly. Cool for about a minute before removing to cooling rack. Cookies will look slightly underdone.