CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES FROM AMERICA'S TEST KITCHEN RECIPE - (4.3/5)
Provided by Onolicious
Number Of Ingredients 12
Steps:
- Place an oven rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chips. In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Then turn off the mixer and fold in the oats and cherry mixture with a rubber spatula. Roll dough into 1/4-inch balls and place on the baking sheet, lightly flattening each ball to 1-inch thickness. Place the balls 2 1/2 inches apart on the cookies sheets. Bake the cookies one sheet at a time for 20-22 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. Don't worry, the cookies will appear a little underbaked in the middle. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.
CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Provided by happynana
Categories Drop Cookies
Time 1h
Yield 16 cookies
Number Of Ingredients 12
Steps:
- I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- Preheat oven to 350 degrees.
- Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- Whisk flour, baking powder, baking soda and salt in medium bowl.
- In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- 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.
- 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.
- Divide dough evenly into 16 portions; about 1/4 cup each.
- Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- Using hands, gently press each dough ball into 1 inch thickness. Bake both 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. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES
Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.
Provided by newspapergal
Categories Drop Cookies
Time 36m
Yield 22 5inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
OATMEAL PECAN CHOCOLATE CHUNK COOKIES
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22 five-inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
- Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.
More about "chocolate chunk oatmeal cookies with pecans and dried cherries from americas test kitchen recipe 43"
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED …
From americastestkitchen.com
RECIPE: CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES & PECANS
From pinterest.com
CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES & PECANS - ROSE …
From rosegoldkitchen.com
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES …
From dulanotes.com
CHOCOLATE CHUNK OATMEAL COOKIES WITH TOASTED PECANS AND DRIED …
From sweetnsavoryeats.blogspot.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES …
From pinterest.ca
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND …
From wikifoodhub.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES ...
From mastercook.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From americastestkitchen.com
GET CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED …
From foodpoin.com
OUR CHOCOLATE-CHUNK OATMEAL... - AMERICA'S TEST KITCHEN | FACEBOOK
From facebook.com
RECIPE: CHOCOLATE CHUNK OATMEAL COOKIES WITH DRIED CHERRIES
From chicoer.com
OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED …
From savannahnow.com
DOUBLE-CHOCOLATE OATMEAL COOKIES WITH PECANS AND CHERRIES
From recipecloudapp.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From douqbooks.wordpress.com
REC: CHOCOLATE-CHUNK OATMEAL COOKIES WITH DRIED CHERRIES…I …
From recipeswap.org
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From fooddiez.com
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From webetutorial.com
DARK CHOCOLATE PECAN OATMEAL COOKIES - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From pinterest.com
OATMEAL COOKIES WITH CHOCOLATE CHUNKS, PECANS AND DRIED …
From sites.google.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From recipething.com
RECIPES FOR CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND …
From saymmm.com
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND CHERRIES RECIPE …
From eatyourbooks.com
OATMEAL, CHOCOLATE CHIP AND PECAN COOKIES – SMITTEN KITCHEN
From smittenkitchen.com
THE BEST CHEWY OATMEAL COOKIES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHOCOLATE CHUNK OATMEAL COOKIES - PUDGE FACTOR
From pudgefactor.com
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES …
From eatyourbooks.com
DRIED CRANBERRY CHOCOLATE COOKIES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND …
From pinterest.co.uk
CHOCOLATE CHUNK OATMEAL COOKIES WITH CHERRIES & TOASTED PECANS
From cpersisa.wordpress.com
OATMEAL CHOCOLATE CHUNK COOKIES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED …
From pinterest.ca
CHERRY CHOCOLATE CHIP OATMEAL COOKIES - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
THE VERY BEST CHOCOLATE CHIP OATMEAL COOKIES WITH PECANS
From saltnpepperhere.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love