Cookies are a nice touch to a little lunch such as the crab quiche or just a snack in the afternoon or even at the ninth hole of the golf course!
The recipe for these awesome cookies is from "Cooks Illustrated" magazine number 74. The recipe makes 16 very large but delicious cookies, no one will ask for seconds.
In a medium sized bowl whisk together 1 1/4 cups unbleached flour, 3/4 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl stir together 1 1/4 cups old fashioned rolled oats, 1 cup coarsely chopped dried sour cherries, 1 cup chopped pecans and 4 oz bittersweet chocolate cut into the size of chocolate chips.
In a mix master beat 1 1/2 sticks unsalted butter (softened but still cool) with 1 1/2 cups dark brown sugar until no lumps remain. Add 1 large egg and 1 tsp of vanilla, beat on low until it is just incorporated. With mixer running, add flour mixture and then nut and cherry mixture until just incorporated.
Using an ice cream scoop, divide the batter into 16 portions each about 1/4 cup. Place on 2 baking sheets lined with parchment paper and press down to 1 inch thickness. Bake at 350 degrees for 12 minutes, rotate pans and continue to bake for 8 minutes longer, the cookies will appear a bit raw but it is important to not over bake these little gems.
Enjoy!
In a medium sized bowl whisk together 1 1/4 cups unbleached flour, 3/4 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl stir together 1 1/4 cups old fashioned rolled oats, 1 cup coarsely chopped dried sour cherries, 1 cup chopped pecans and 4 oz bittersweet chocolate cut into the size of chocolate chips.
In a mix master beat 1 1/2 sticks unsalted butter (softened but still cool) with 1 1/2 cups dark brown sugar until no lumps remain. Add 1 large egg and 1 tsp of vanilla, beat on low until it is just incorporated. With mixer running, add flour mixture and then nut and cherry mixture until just incorporated.
Using an ice cream scoop, divide the batter into 16 portions each about 1/4 cup. Place on 2 baking sheets lined with parchment paper and press down to 1 inch thickness. Bake at 350 degrees for 12 minutes, rotate pans and continue to bake for 8 minutes longer, the cookies will appear a bit raw but it is important to not over bake these little gems.
Enjoy!
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