These are thick and ultra-chewy oatmeal cookies, made with all brown sugar and some KILLER mix-ins, are you ready? Dried tart cherries, dark chocolate, and toasty pecans. These cookies totally caught me by surprise and now I am OBSESSED.
Let your butter sit out of the fridge for like 10-15 minutes.
In a large bowl or stand mixer, beat together the butter and brown sugar until lighter and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
Add the egg and vanilla extract. Beat well.
Add 1 cup of flour to the bowl but don't mix it in. Use a small spoon to stir the baking powder, baking soda, and salt into the flour. Then use the spoon or mixer to mix in the flour until it is not quite combined.
Add the old fashioned oats, quick oats, cherries*, chocolate, and chopped pecans.
Gently fold in the mix ins. Make sure all the flour streaks are gone. Don't over mix, once it comes together you're good to go.
Fill a 1/4 cup measuring cup with dough. Shape the dough into balls and place them on the cookie sheet. You can only fit about 8 cookies per sheet. Make sure there are about 2 inches in between the cookies.
Bake at 350 for about 12-13 minutes, or until the edges are set. There can be a little bit of shine in the center of the cookie, but it shouldn't look completely shiny.
Top immediately with dark chocolate chips.
Let the cookies cool on the rack for about 5 minutes, then remove them to a cooling rack.
You can get dried tart cherries at the grocery store next to the raisins and other dried fruit. I like to get the big bag at Costco.This recipe is from Eric's sister Reesy, who adapted it from Cook's Illustrated. Also featured on Epicurious.