Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe

If you’re on the hunt for a cookie that hits all the right notes—crispy, chewy, nutty, and just a little sweet—then you’ll definitely want to try this Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe. I absolutely love how these cookies come together with that perfect balance of textures and flavors. The cherries add a delightful tartness, while the pecans bring in a satisfying crunch that pairs beautifully with the cinnamon-spiced oats.

When I first tried this recipe, I was hooked immediately. It’s a fantastic treat for a cozy afternoon snack or a crowd-pleasing addition to holiday cookie platters. Plus, these cookies are pretty straightforward to make, so whether you’re an experienced baker or just starting out, you’ll find success here with charming results every time.

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Ingredients You’ll Need

This Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe uses ingredients that complement each other beautifully: hearty oats, rich pecans, and tangy cherries all come together with warm spices and buttery sweetness. You’ll find these ingredients easy to source, and they add both texture and flavor layers you don’t want to miss.

• Old Fashioned Oats: I prefer rolled oats over instant—they give the cookies that irresistible chewy texture.
• Brown Sugar: Firmly packed for that moist, caramel-like sweetness.
• White Sugar: Helps balance sweetness and crispiness.
• Pure Maple Syrup: Adds natural sweetness and a subtle depth of flavor.
• Eggs: They act as the glue to hold everything together while providing richness.
• Vanilla Extract: Enhances all the other flavors with its warm, fragrant notes.
• Unsalted Butter: Softened to room temperature—this is key for creamy mixing and buttery crisp edges.
• All Purpose Flour: Sifted with baking soda and salt to ensure even distribution and perfect rise.
• Cinnamon: Just a pinch adds that warm, cozy spice we all love in oatmeal cookies.
• Baking Soda: Helps with that gentle lift and golden color.
• Rough Chopped Dried Cherries: I recommend chopping these yourself for the best bite-sized bursts of flavor.
• Rough Chopped Pecans: Adds crunch and nuttiness that balances the sweet cherries.
• Fine Salt: Enhances all the flavors and balances the sweetness.

Variations

One thing I really enjoy about this Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe is how easy it is to make it your own. Depending on your mood or what’s in your pantry, a few tweaks can keep these cookies fresh and exciting.

• Swap the Nuts: Instead of pecans, I sometimes toss in chopped walnuts or almonds for a different crunch—I find kids love walnuts surprisingly!
• Chocolate Chip Boost: Adding a handful of dark or semi-sweet chocolate chips balances the tart cherries and makes these cookies extra indulgent.
• Gluten-Free Option: Use a gluten-free flour blend to make this cookie safe for friends with sensitivities—I’ve tried it and the texture stays great.
• Spice It Up: A pinch of nutmeg or ground ginger adds a lovely cozy twist during the fall and winter months.

How to Make Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 375°F (190°C). While the oven heats, line your baking sheet with parchment paper or a silicone non-stick mat. It really helps prevent sticking and ensures even cooking. Set aside your dry ingredients by sifting together the flour, baking soda, and fine salt into a medium bowl—this step makes mixing smoother later on.

Step 2: Combine the Wet and Oat Ingredients

In a large bowl, toss the old-fashioned oats with the brown sugar, white sugar, and pure maple syrup. Then add the softened unsalted butter along with the eggs, vanilla extract, and cinnamon. Using a hand mixer or electric mixer on low speed, blend these ingredients until well combined, scraping the bowl’s sides periodically with a spatula. This step is key because it evenly distributes the butter and syrup, which gives these cookies their signature chewiness.

Step 3: Fold in Dry Ingredients and Mix-ins

Carefully add your sifted flour mixture to the oat mixture—but go slowly! I like to add the dry ingredients in a few batches, folding it in gently with a wooden spoon or spatula until just combined. Then toss in your chopped dried cherries and pecans, stirring by hand to evenly distribute. The last thing you want is to overmix, which can make your cookies tough.

Step 4: Scoop and Shape Your Cookies

Using a heaping tablespoon, scoop out dough and gently transfer each mound onto your prepared baking sheet. Space them about 2 to 3 inches apart to allow room for spreading. Don’t worry about shaping them into perfect rounds—the dough will spread into thin, crispy cookies with beautifully golden edges.

Step 5: Bake Until Crisp and Golden

Bake at 375°F for 8 to 12 minutes, but keep a close eye starting at 8 minutes since ovens can vary. You’ll know they’re ready when the edges turn a deep golden brown and you can smell that warm, toasty aroma from the butter and toasted pecans. These cookies crisp up quickly, so it’s better to pull them slightly early than let them burn. After baking, let them rest on the sheet for 4 minutes before transferring to a wire rack to cool completely.

How to Serve Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top right after baking when the cookies are still warm—it really enhances the sweetness and adds a gourmet touch without overpowering that cherry pecan combo.

Side Dishes

A classic glass of cold milk or a warm cup of coffee or tea pairs beautifully with these cookies. I’ve also found they make a wonderful afternoon snack alongside fresh fruit or a simple yogurt dip for a little contrast.

Creative Ways to Present

For holiday gatherings, I like to stack these cookies tied with a pretty ribbon in small bundles or serve them on a festive platter with edible flowers or fresh cherries to echo the flavors within. It transforms these humble cookies into a special treat guests remember.

Make Ahead and Storage

Storing Leftovers

These cookies stay crisp best in a closed paper bag or separately wrapped in small cellophane bags tied at the top. I always recommend consuming them within 4 to 5 days to enjoy their fresh, crispy texture. Avoid plastic containers as moisture can soften the edges.

Freezing

I’ve had great luck freezing these cookies after baking by placing them in a single layer on a sheet pan and freezing until solid, then transferring to an airtight container. When you want a treat, simply thaw at room temperature or pop them in a low oven for a few minutes—they warm up beautifully.

Reheating

To refresh chilled or frozen cookies, I gently warm them in the oven at 300°F for 5 to 7 minutes. This trick restores that lovely crispiness that’s so important to this Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe.

FAQs

Final Thoughts

This Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe holds such a warm spot in my heart because it’s both nostalgic and a little unexpected with the bright pop of cherries. I love sharing it with friends and family because it always feels like a cozy hug in cookie form. If you try it, I hope you enjoy every crisp bite as much as I do—it’s one of those recipes you’ll come back to again and again.

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