These cookies have lots of good stuff in ’em. I’ve been told by a friend with some food biz cred that I could start a cookie-business with these. The friend produces those delicious candied pecans and walnuts that you’ll find at Trader Joe’s, and she offered me kitchen space and business advice if I wanted to start my own cookie business. I’m not interested in a cookie business, and who knows how serious she really was, but what I do know is that these cookies are damn good.
The recipe is based on one I found in a Cooks Illustrated magazine a few years back, and the basic idea is a perfectly chewy oatmeal cookie, with bittersweet chocolate chunks, tart dried cherries, and freshly toasted walnuts. It has no cinnamon or other spices, relying on the chunky stuff, and a healthy shot of vanilla, for its flavors. There’s no white sugar, only brown, and I prefer to use a gourmet dark brown sugar like Billington’s. I also like to use a bit of steel cut oats to vary the texture a little, but that’s completely optional. If you don’t use steel cut oats, just replace them with more rolled oats.
Here’s the recipe.
Makes 5 or 6 dozen cookies.
- 2 C. rolled oats
- 1/2 C. steel cut oats
- 6 oz. bittersweet chocolate
- 1 1/2 C. walnuts, toasted and chopped
- 8 oz. dried sour cherries, chopped
- 2 1/2 C. flour (I like to use “white whole wheat”)
- 1 1/2 t. baking powder
- 1 t. baking soda
- 1 1/2 t. salt
- 3 sticks of butter, softened
- 3 C. dark brown sugar
- 2 eggs
- 1 1/2 T. vanilla extract
- Parchment Paper
Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
Mix all the chunky stuff up in a medium bowl. (That’s the oats, chocolate, cherries, and walnuts.)
Whisk together the flour, baking soda, baking powder, and salt in another medium bowl.
In a large bowl, cream butter and sugar, till there aren’t too many lumps. Then add the eggs and the vanilla and blend. Add the flour mixture bit by bit, blending as you go.
Then, fold in the chunky stuff. Don’t worry, it’ll look like there’s more chunky stuff that cookie dough, but it will work.
Drop dough onto parchment lined cookie sheets, I like to portion out a bit more than 1/4 cup per cookie.
Bake for 9 or 10 minutes, but if you like them chewy, take them out when the edges look done, but the middles don’t. They’ll firm up as they cool.