The real title is Oatmeal Coconut Pecan Dried Cherry Cookies but that is a bit excessive. I love these cookies. They are easy-going. They are very consistent. Every time I bake them they look the same and taste the same. And, everyone in my family loves them. If you love oatmeal cookies I think you will really love them, too.
My friend, Bubba, brought us a about eight quart sized bags of dried cherries recently. It is an embarrassment of riches to receive a gift like that. Bubba also tends to show up with bags of ripe Texas peaches during the season, too. He has similar obsessions as our family in many regards. But we definitely have peaches and bird dogs in common and that alone is a strong basis for a lasting friendship.
These cookies were a way to utilize a bunch of dried cherries so that I could enjoy them before they disappeared. My daughter has wiped out about four quart sized bags in six weeks.
|Oatmeal Cherry Cookies|| |
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup butter, softened
- ¾ cup pecan halves
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cup old fashioned oats
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup sweetened coconut flakes
- ¾ cup dried cherries
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, mix the granulated sugar, brown sugar and butter for 3 minutes. Scrape the bowl.
- Add the pecans and mix to combine. This will chop the pecans and crush them into the batter.
- Add the egg and mix on medium for another minute.
- Meanwhile, combine the flour, baking soda, baking powder, and salt in a small bowl. When the egg is incorporated, lower the speed of the mixer and add the flour mixture. Mix to combine.
- Add the coconut. Again, mix to combine.
- Add the dried cherries. Mix to combine.
- Pour the dough out onto parchment paper and shape it roughly into a square. Using a knife or bench scraper, divide the dough into 16 portions (cut into 4 square, cut each into 4 squares). Pat them into flat disks. Place in the refrigerator to rest for 30 minutes.
- Combine the sugar and brown sugar on a plate. when you are ready to bake the cookies, remove them from the refrigerator and press one side into the sugar mixture. Place the cookie dough sugar side up on a cookie sheet covered in parchment or a silicone baking sheet.
- Bake for 15 minutes or until the cookies are lightly golden.
Note that I add the pecans early and let the mixer do the mashing and chopping work for me. Also, the topping is optional. I like very sweet things. I’ll admit it. If you like your oatmeal cookies to make you feel like you are eating something healthy, you may skip this step.
I’ve been writing a lot offline. Fiction. I’m even taking a class at my alma mater, SMU, called The Writer’s Path. It is extremely gratifying to walk into a college and actually make the learning bit a priority. That was not my priority the first time around. But, last week we talked about being very aware of the literal interpretation of your words. “She rested her eyes on his muscular chest.” Now imagine a set of disembodied eyeballs laying on someone’s chest. Not really what you were going for there. So, when I wrote “Divide the dough into 16 portions, or roll the dough in parchment and slice after resting in the refrigerator,” I laughed. It is July in Texas and if the cook wants to rest in the refrigerator for 30 minutes it makes all the sense in the world to me. My neighbor, Linda, visits my kitchen often with her Australian Shepherd, Mia. Mia is an honored elder dog and every time I open the fridge, she goes right in front of me into the cool blast of air and I have to personally move her body to get her out of the fridge. Because she is smart. So I’m leaving the “after resting in the refrigerator” idea because it makes me happy.