Back to Recipe

Ultimate Oatmeal Cookies

Here's how you make Ultimate Oatmeal Cookies
Pause Continue Reading
  • Servings: 16
  • Prep: 15m
  • Cook: 12m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/4 cups rolled oats, old-fashioned (3 1/2 ounces)
  • 1 cup toasted pecans, chopped (4 ounces)
  • 1 cup dried tart cherry, chopped coarse (5 ounces)
  • 4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips (about 3/4 cup)
  • 12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
  • 1 1/2 cups packed brown sugar, preferably dark (10 1/2 ounces)
  • 1 large egg
  • 1 teaspoon vanilla extract
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oven to 350 degrees. Line large baking sheets with parchment paper.

  • Step 2: Whisk flour, baking powder, baking soda, and salt in medium bowl.

  • Step 3: In second medium bowl, stir together oats, pecans, cherries, and chocolate.

  • Step 4: In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.

  • Step 5: Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.

  • Step 6: With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

  • Step 7: Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness.

  • Step 8: Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.

  • Step 9: Cool cookies on baking sheets on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.