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.
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.