Cherry-Chocolate-Chunk Cookies
 
Makes approximately 24 cookies
Ingredients
  • 1 cup pecans
  • 1¼ cups unsalted butter, softened
  • ¾ cup firmly packed light brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup dried tart cherries
  • 1 cup semi-sweet chocolate chips*
Instructions
  1. Preheat oven to 350°. Place pecans on a rimmed baking sheet. Line several other rimmed baking sheets with parchment paper.
  2. Bake pecans until lightly toasted, 8 to 10 minutes. Remove from oven and let cool before chopping.
  3. In large mixing bowl, beat together butter and both sugars with a mixer at medium-high speed until light and fluffy. Add egg and vanilla, beating until blended.
  4. In a large bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Add to butter-sugar mixture, 1 cup at a time, until dough is well blended. Stir in cherries, chocolate chips, and chopped pecans. (Dough will be thick). Drop ¼-cup portions of dough 3 inches apart on prepared baking sheets.
  5. Bake until cookies are golden brown, 13 to 15 minutes. Remove from oven and let cool on baking sheets for a few minutes before serving.
Notes
*Can be made with white chocolate chips or dark chocolate chips as well.
Recipe by TeaTime Magazine at https://teatimemagazine.com/darci-hannah-takes-reader-mystery-ride-murder-beacon-bakeshop/