Real Simple

DOUBLE-CHOCOLATE OATMEAL COOKIES WITH PECANS AND CHERRIES

Dried cherries and chopped pecans give these cookies bonus flavor and texture. Double the batch and freeze half for future cookie emergencie­s.

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ACTIVE TIME 20 MINUTES TOTAL TIME 35 MINUTES MAKES 24 COOKIES

2 cups old-fashioned rolled oats

1 cup all-purpose flour

1 cup packed light brown sugar

1/2 cup unsweetene­d cocoa powder

1 tsp. baking powder

3/4 tsp. kosher salt

1/2 tsp. baking soda

2 large eggs

3/4 cup canola oil

1/2 cup sweetened dried cherries, chopped

1/2 cup pecans, chopped

2 oz. semisweet chocolate (from a block or bar), finely chopped (about 1/2 cup)

PREHEAT oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk oats, flour, sugar, cocoa powder, baking powder, salt, and baking soda in a large bowl. Make a well in center of mixture. Add eggs and oil to well; whisk eggs and oil inside well to combine.

USING a wooden spoon or a silicone spatula, stir oat mixture and egg mixture until combined. Stir in cherries, pecans, and chopped chocolate.

ROLL dough evenly into 24 balls (about 13/4 inches each). Arrange balls at least 2 inches apart on baking sheets.

BAKE until tops and edges of cookies are set and no longer glossy, 9 to 10 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack. Serve warm or let cool completely, about 1 hour.

The dough may feel crumbly; just give it an extra squeeze to form the cookies. They’ll bake perfectly in the oven.

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DOUBLECHOC­OLATE OATMEAL COOKIES WITH PECANS AND CHERRIES

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