Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe
This easy, crunchy, crispy oatmeal cookie recipe makes thinner crunchy cookies with dark golden edges and warm chewy centers. Hints of cinnamon and vanilla add warmth. Dried chopped cherries and chopped pecans deepen the flavors that contribute to the irresistible taste and texture of these simple cookies made with easy old-fashioned oats.
Equipment
Hand Mixer
Measuring Spoons & Measuring Cups
18 x 13 Baking Sheet
non stick baking mat
Ingredients
- 3 cups Old Fashioned Oats
- 1 cup Brown Sugar - firmly packed
- ¾ cup White Sugar
- ¼ cup Pure Maple Syrup
- 2 whole Eggs
- 2 tsp Vanilla
- 2 sticks Unsalted Butter - softened / at room temp
- 1½ cups All Purpose Flour
- ½ tsp Cinnamon - ground
- 1 tsp Baking Soda
- ½ cup Rough Chopped Dried Cherries
- ½ cup Rough Chopped Pecans
- ½ tsp Fine Salt
Instructions
- Pre-heat oven to 375 degrees F. Line a sheet pan or cookie sheet with parchment paper or a non-stick baking mat.
- While the oven heats, grab a sifter and set it over a separate medium bowl. Sprinkle in the all purpose flour, salt, and baking soda. Sift together to combine into the bowl and set aside.
- Grab a separate large bowl and sprinkle in the old-fashioned oats. Now add the brown sugar, white sugar, and maple syrup to the same bowl.
- Along with these ingredients, to the same bowl with the oats, also add the 2 sticks of softened unsalted butter along with the eggs, vanilla, and cinnamon. Using an electric mixer or hand mixer on low, combine all ingredients together. Combine until well blended scraping down the sides of the bowl with a spatula as necessary.
- Once the oat mixture is combined, switch to a wooden spoon or spatula and begin adding in the dry ingredients (sifted flour, salt, baking soda) a little at a time. Stir in the dry ingredients a little at a time until all of the flour mixture is incorporated. Stir just only long enough to combine as you go along.
- When you pour in the last of the dry ingredients flour mixture, additionally also sprinkle in chopped dried cherries and chopped dried pecans, if using. Stir together by hand until incorporated.
- Using a heaping tablespoon, scoop up the oatmeal cookie dough and gently using your finger transfer your scooped dough from the tablespoon to the baking sheet.
- Bake rounded scoops of cookie dough about 2 to 3 inches apart, leaving room for them to spread. Bake crispy oatmeal cookies at 375 degrees F for 8 to 12 minutes or until edges begin to turn dark golden brown.
- If your oven is faster, check sooner. These are thin buttery cookies so once they bake up the edges tend to get a nice dark brown color from the butter fairly quickly.
- When baking time is up, let cookies rest on the baking sheet for 4 minutes then transfer to a wire cooling rack to continue cooling for 10 to 15 more minutes.
- To retain crispiness, keep in a closed paper bag or divide into small cellophane bags that you can tie at the top and consume within 4 to 5 days. Makes 30 to 40 cookies depending on size of scoop.
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