Wow… that’s a long name for a cookie. Is a name with 12 syllables really necessary? I feel like it should come with an acronym.
Q: “What type of cookies are those?”
A: “Oatmeal chocolate chunk cherry-pecan cookies. You know. OCCCPC’s.”
There. That’s better. You just tell your friends you’re bringing OCCCPCs to your next gathering. Let me know how that goes.
These cookies are delicious! And it’s actually really, really strange that I endorse them because
(a) they have oatmeal – this is okay, but not necessarily a plus when it comes to chocolate chip cookies
(b) they contain dried fruit, which is definitely a no-no
(c) they contain nuts, which is definitely, definitely, definitely a no-no
BUT, all that said, I baked them and then I tasted them and then I kept on tasting them. The verdict is out: these OCCCPCs taste absolutely amazing and they are incredibly easy to make.
Source: Cook's Illustrated
A really long name for a really delicious cookie.
- Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In a pan over medium heat, heat the pecans until fragrant, about one minute, stirring constantly. Chop the toasted pecans into small pieces.
- In second medium bowl, stir together pecans, oats, cherries, and chocolate.
- In 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 into 16 portions, each about 1/4 cup, then roll between your palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
- Using hands, gently press each dough ball to 1 inch thickness.
- Bake both baking 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. Do not over bake.