Oatmeal Cherry Pecan Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 ¼ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 pound 4 sticks unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 ½ cups dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 cups pecans, toasted and coarsely chopped
- 2 13.5 ounce jars, approximately 2 cups, Bada Bing Brand cherries, stemmed, patted dry with a paper towel and quartered
- 3 cups old fashioned oats
Instructions
- Preheat oven to 350° Fahrenheit.
- In a large mixing bowl whisk together the flour, baking soda, cinnamon and salt until well mixed.
- In an electric mixer using the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy.
- Add eggs, one at a time followed by both extracts.
- On low speed, add the dry ingredients into the butter and sugar mixture and blend well. Save the mixing bowl to be used in step 6.
- Using a rubber spatula, transfer the batter to the same large mixing bowl as the dry ingredients were in.
- Using a rubber spatula, fold in pecans, cherries and oats until well blended.
- Line 2 sheet pans with parchment paper.
- Using a 1 ounce or 2 tablespoon capacity ice cream scoop, drop heaping scoopfuls of batter onto sheet pans keeping 2 inches in between each.
- Bake for approximately 13-15 minutes or until crackly on the top and light brown. Cookies will firm up enough to have a chewy consistency as they cool.
- Continue baking off cookies on the same 2 sheet pans.
Notes
Makes Approximately 3 to 4 dozen cookies