Please allow me to introduce my new kitchen helper:
I’ve wanted one of these beautiful tools for a long while now and not too long ago, I finally found one online at an affordable price. After the requisite trouble with the courier company, it arrived. We’ve been getting to know each other for a month or so now. These cookies were the first thing I made with the stand mixer’s help.
Praise for the America’s Test Kitchen cookbooks has appeared here in the past (when making gingerbread, for example), and this is another instance of a superior recipe. These cookies are very good, no doubt in part because of the new stand mixer.
To start: get all the ingredients ready. I made the mistake of copying the recipe from a website instead of using my copy of the cookbook. It’s really heavy! but it was foolish as the recipe I’d copied was missing a step. Because I had gathered and measured the ingredients in advance, I saved these cookies from missing the pecans. That would have been a tragedy.
Mix together the flour, baking powder, baking soda and salt in one bowl.
Chopped and being toasted.
Rolled oats, dried cherries, pecans and chocolate.
Put the softened butter and dark brown sugar in the mixing bowl.
Mix until there are no sugar lumps.
Add the egg and vanilla.
Then, while the mixer is running (so much easier with a stand mixer!) add the dry ingredients.
Now add the oats and nuts and cherries and chocolate.
Form the dough into balls. I used a quarter cup measure, but somehow managed to end up with more than the 16 cookies advertised in the recipe. My recommendation is that you do your best to make them all as similar in size as possible so the cookies will cook at the same rate.
Flatten to 1″ thick and bake.
Chocolate-Chunk Oatmeal Cookies with Dried Cherries and Pecans.
From The Complete America’s Test Kitchen TV Show Cookbook, 2001-2012
Chocolate-Chunk Oatmeal Cookies with Dried Cherries and Pecans
Makes sixteen 4-inch cookies
Note: We like these cookies made with dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. To re-crisp the cookies, place them on a baking sheet and in a 425°F oven for 4 to 5 minutes. Make sure to let the cookies cool on the baking sheet for a few minutes before removing them, and eat them while they’re warm.
1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1¼ cups (3-3/4 ounces) rolled oats, old-fashioned
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped coarse
4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tablespoons (1-1/2 sticks) unsalted butter, softened
1-1/2 cups (10-1/2 ounces) brown sugar, preferably dark
1 large egg
1 teaspoon vanilla extract
1. Adjust oven racks to upper-middle and lower-middle positions; heat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute, scraping down the bowl and beater as needed with rubber spatula. Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds, scraping down the bowl and paddle as needed. Decrease the speed to low, add the flour mixture, and mix until just combined, about 30 seconds. With the mixer still running on low, gradually add the oat-nut mixture; mix until just incorporated. Give the dough a final stir to ensure that no flour pockets remain and the ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between your hands into balls; stagger 8 balls on each prepared baking sheet, spacing them about 2-1/2 inches apart. Using your fingertips, gently press each dough ball to a 1-nch thickness. Bake the cookies for 20-22 minutes, switching and rotating the baking sheets halfway through the baking time, until the cookies are medium brown and the exes have begun to set but the centres are still soft (the cookies will seem underdone and will appear raw, wet, and shiny in the cracks).
5. Cool the cookies on the baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.