Description

This Chopped Cherry Pecan Crispy Oatmeal Cookie recipe combines old-fashioned oats with sweet dried cherries and crunchy pecans for a delightful texture and rich flavor. These thin, buttery cookies are perfectly crispy on the edges and offer a delicious balance of sweetness from brown sugar, white sugar, and pure maple syrup. Easy to prepare and bake, they make a wonderful snack or dessert that keeps well when stored properly.

Ingredients

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Dry Ingredients

3 cups Old Fashioned Oats
1 1/2 cups All Purpose Flour
1/2 tsp Cinnamon - ground
1 tsp Baking Soda
1/2 tsp Fine Salt
1/2 cup Rough Chopped Dried Cherries
1/2 cup Rough Chopped Pecans

Wet Ingredients

1 cup Brown Sugar - firmly packed
3/4 cup White Sugar
1/4 cup Pure Maple Syrup
2 whole Eggs
2 tsp Vanilla Extract
2 sticks Unsalted Butter - softened / at room temperature

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Instructions

Preheat the Oven: Set your oven to 375 degrees F (190 degrees C) and line a sheet pan or cookie sheet with parchment paper or a non-stick baking mat to prevent sticking and ensure easy clean-up.
Sift Dry Ingredients: Using a sifter, combine the all-purpose flour, fine salt, and baking soda over a medium bowl. Sift them together thoroughly to ensure an even mixture and set aside.
Mix Oats and Sugars: In a large bowl, add old-fashioned oats followed by firmly packed brown sugar, white sugar, and pure maple syrup. These ingredients will provide sweetness and moisture to the cookie dough.
Add Wet Ingredients: To the oats and sugar mixture, add softened unsalted butter, eggs, vanilla extract, and ground cinnamon. Use an electric mixer or hand mixer on a low setting to blend everything well, scraping the sides with a spatula as needed to fully incorporate all ingredients.
Combine Dry Ingredients with Wet: Switch to a wooden spoon or spatula and gradually add the sifted dry flour mixture to the wet mixture. Stir gently just until combined without overmixing to keep the cookie texture tender.
Add Cherries and Pecans: After incorporating the dry ingredients, fold in the chopped dried cherries and pecans using a spatula or wooden spoon. Mix by hand gently to evenly distribute them throughout the cookie dough.
Scoop the Dough: Using a heaping tablespoon, scoop out portions of dough and transfer them gently to the prepared baking sheet. Leave about 2 to 3 inches between each mound to allow for spreading during baking.
Bake the Cookies: Place the tray in the preheated oven and bake for 8 to 12 minutes or until the edges begin to turn a dark golden brown. Monitor closely, as the butter in these thin cookies can brown quickly.
Cool the Cookies: Once baked, let the cookies rest on the baking sheet for 4 minutes to set, then transfer them to a wire cooling rack to cool completely over 10 to 15 minutes, ensuring they retain their crispiness.
Store Properly: To maintain crispiness, store the cooled cookies in a closed paper bag or small tied cellophane bags. Consume within 4 to 5 days for optimal freshness. This recipe yields approximately 30 to 40 cookies depending on scoop size.

Notes

For crispier cookies, bake until edges are a darker golden brown but watch carefully as they can quickly over-brown.
Ensure butter is softened at room temperature for easier mixing and better texture.
You can substitute dried cherries with raisins or dried cranberries if preferred.
Use parchment paper or a silicone baking mat to prevent sticking and provide even baking.
Cookies spread during baking, so space scoops adequately on the sheet.
Store cookies in paper bags to prevent moisture buildup that can make them soggy.

Nutrition

Serving Size: 1 cookie (approximate)
Calories: 130
Sugar: 9g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg