Description
This Chopped Cherry Pecan Crispy Oatmeal Cookie recipe combines old-fashioned oats, dried cherries, and pecans for a delightful texture and flavor. Sweetened with brown sugar, white sugar, and pure maple syrup, these cookies are buttery and crispy with just the right hint of cinnamon. Perfect for a snack or dessert, they bake quickly and keep their crispiness when stored properly.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups Old Fashioned Oats
- 1 1/2 cups All Purpose Flour
- 1/2 tsp Cinnamon, ground
- 1 tsp Baking Soda
- 1/2 tsp Fine Salt
- 1/2 cup Rough Chopped Dried Cherries
- 1/2 cup Rough Chopped Pecans
Wet Ingredients
- 1 cup Brown Sugar, firmly packed
- 3/4 cup White Sugar
- 1/4 cup Pure Maple Syrup
- 2 sticks Unsalted Butter, softened / at room temp
- 2 whole Eggs
- 2 tsp Vanilla Extract
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit. Line a sheet pan or cookie sheet with parchment paper or a non-stick baking mat to prepare for baking.
- Sift Dry Ingredients: Using a sifter over a medium bowl, sift together the all-purpose flour, fine salt, and baking soda to ensure even mixing. Set aside this dry mixture.
- Mix Oats and Sugars: In a large bowl, combine the old-fashioned oats, brown sugar, white sugar, and pure maple syrup.
- Add Wet Ingredients: To the bowl with oats and sugars, add the softened unsalted butter, eggs, vanilla extract, and ground cinnamon. Using an electric or hand mixer on low speed, blend all ingredients thoroughly. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Switch to a wooden spoon or spatula and gradually add the sifted dry ingredients to the wet mixture a little at a time. Stir gently and only until just combined to avoid overmixing.
- Add Cherries and Pecans: When incorporating the last of the dry ingredients, fold in the chopped dried cherries and pecans by hand until evenly distributed throughout the dough.
- Form and Arrange Cookies: Using a heaping tablespoon, scoop portions of the dough and transfer them carefully to the prepared baking sheet, spacing them 2 to 3 inches apart to allow for spreading.
- Bake: Place the cookie sheet in the preheated oven and bake for 8 to 12 minutes or until the edges turn a dark golden brown. Watch the cookies closely as the butter content causes them to brown quickly.
- Cool: Remove from oven and let the cookies rest on the baking sheet for 4 minutes. Then transfer the cookies to a wire cooling rack and let cool for an additional 10 to 15 minutes to achieve crispiness.
- Store Properly: To maintain their crispy texture, store the cookies in a closed paper bag or small tied cellophane bags. Consume within 4 to 5 days for optimal freshness.
Notes
- Use old-fashioned oats for the best texture; quick oats might make the cookies too soft.
- Room temperature butter helps in better mixing and cookie texture.
- Keep an eye on the cookies during baking to prevent over-browning due to butter content.
- Spacing dough scoops 2 to 3 inches apart prevents cookies from merging as they bake.
- Cookie yield can vary (30 to 40) depending on scoop size.
- Store cookies at room temperature in paper or cellophane bags to keep them crispy.
Nutrition
- Serving Size: 1 cookie (based on 35 cookies per batch)
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
