Oatmeal-Cherry-Pecan Cookies

Chicago baker Sandra Holl shows us how to make the tasty bites

To learn more about this recipe, see our related story, A Way With Oats, in our Chicago edition. 

Adapted from Sandra Holl, Floriole Bakery, Chicago

Oatmeal-Cherry-Pecan Cookies
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Oatmeal-Cherry-Pecan Cookies from Sandra Holl, Floriole Bakery, Chicago
Servings
15
four-inch cookies
Ingredients
  • 8 tablespoons (1 stick) butter, room temperature
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ cups old-fashioned oats
  • ½ cup dried cherries
  • ¼ cup finely chopped dried apples
  • ¼ cup plus 2 tablespoons coarsely chopped pecans
Directions
  1. Preheat the oven to 250°. In a standing mixer fitted with the paddle attachment, mix together the butter, brown sugar, granulated sugar and salt until lightened and fluffy, about 5 minutes. Add the egg and vanilla and mix until incorporated. Add the all-purpose flour, whole-wheat flour, baking soda and baking powder and mix for a few seconds. Add the oats, dried cherries, apples and pecans and mix until a dough forms.
  2. Measure out ⅓ cup of dough. Form into a ball and place on a parchment-paper-lined cookie sheet, leaving plenty of space for the cookie to spread (you should be able to fit 6 cookies per standard-size cookie sheet). Flatten each cookie ball with a damp hand and place in the oven. Bake until the edges are firm and the middle begins to set, about 15 to 20 minutes. Set aside to cool completely before serving.
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