Oatmeal Cherry Pecan Cookies

Ingredients

• 84 g Unsalted Butter (Brown the butter for flavor; 80% fat, 20% water)
• 0.25 tsp Ground Cinnamon (Adds warm spice to the dough)
• 100 g Dark Brown Sugar (Provides chewiness and caramel flavor)
• 50 g Granulated White Sugar (Creates crisp edges)
• 84 g Neutral Oil (Canola or Grapeseed) (Keeps cookies chewy; added after butter)
• 1 piece Large Egg (Use straight from the fridge)
• 1 piece Egg Yolk (Adds extra richness)
• 1 tsp Vanilla Extract (Pure vanilla preferred)
• 142 g Unbleached All-Purpose Flour (Provides structure; measure on a scale)
• 4 g Salt (Enhances flavor; about 3/4 tsp)
• 0.5 tsp Baking Soda (Helps cookies spread and brown)
• 250 g Old-Fashioned Rolled Oats (Do not use instant or extra‑thick oats)
• 100 g Dried Tart Cherries (Soak in warm water 5 min, then drain and pat dry)
• 50 g Pecans, Chopped (Adds crunch; optional)

Instructions

1. Soak Dried Cherries

   Place the dried tart cherries in a bowl, cover with warm water and let sit for 5 minutes. Drain and pat dry with paper towels, separating any that clump together.

   Time: PT5M

2. Brown the Butter

   Add 84 g unsalted butter to a small saucepan over medium heat. Whisk continuously to release steam and prevent splatter. Cook until the butter turns a deep amber‑brown color and releases a nutty aroma, about 7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Combine Butter, Cinnamon and Sugars

   Transfer the hot brown butter to a large heat‑proof bowl. Add ¼ tsp ground cinnamon, 100 g dark brown sugar, 50 g granulated white sugar, and 84 g neutral oil. Whisk until the sugars are fully coated and the mixture resembles wet sand.

   Time: PT3M

4. Add Egg, Yolk and Vanilla

   Add 1 large egg, 1 egg yolk, and 1 tsp vanilla extract to the bowl. Whisk vigorously until the mixture is smooth and homogenous.

   Time: PT2M

5. Prepare Dry Ingredients

   In a medium bowl, combine 142 g unbleached all‑purpose flour, 4 g salt, and ½ tsp baking soda. Whisk together, then sift through a fine mesh sieve to remove lumps.

   Time: PT3M

6. Mix Wet and Dry, Add Oats and Fruit

   Add the sifted dry mixture to the butter‑egg mixture. Stir until just combined, then fold in 250 g rolled oats, the soaked cherries, and 50 g chopped pecans. Ensure the oats are fully coated.

   Time: PT4M

7. Rest the Dough (Optional)

   Cover the dough with plastic wrap and let it sit at room temperature for 20 minutes to allow the oats to hydrate.

   Time: PT20M

8. Preheat Oven

   Preheat the oven to 375 °F (190 °C) with the rack positioned in the middle of the oven.

   Time: PT10M

   Temperature: 375°F

9. Portion and Shape Cookies

   Divide the dough into 45 g portions (about 20 portions). Roll each portion into a ball, then gently press with your hand to flatten slightly.

   Time: PT5M

10. Bake

    Place up to one sheet of cookies on a parchment‑lined baking sheet, spacing them about 2 inches apart. Bake for 4 minutes, rotate the sheet front‑to‑back, then bake an additional 4–5 minutes until edges are golden brown and centers are still soft.

    Time: PT9M

    Temperature: 375°F

11. Cool

    Allow the cookies to cool in the pan for 5 minutes, then transfer them with a spatula to a cooling rack to cool completely.

    Time: PT7M

12. Store or Freeze

    Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough portions in a Ziploc bag; bake from frozen, adding 2–3 extra minutes to the bake time.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

18 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Salted butter (reduce added salt)
• Instead of Ground Cinnamon: Ground nutmeg, Allspice
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Granulated White Sugar: Caster sugar
• Instead of Neutral Oil (Canola or Grapeseed): Vegetable oil, Sunflower oil
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Egg Yolk: Extra egg white
• Instead of Vanilla Extract: Maple extract
• Instead of Unbleached All-Purpose Flour: Bread flour (will be chewier)
• Instead of Salt: Kosher salt
• Instead of Baking Soda: Baking powder (use 1 tsp)
• Instead of Old-Fashioned Rolled Oats: Quick-cooking rolled oats (texture changes)
• Instead of Dried Tart Cherries: Dried cranberries, Raisins
• Instead of Pecans, Chopped: Walnuts, Almonds

Equipment Needed

• Small Saucepan
• Whisk
• Large Heat‑Proof Bowl (Metal or Glass)
• Medium Bowl
• Fine Mesh Sieve (optional)
• Spatula
• Digital Kitchen Scale
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Brown the butter to a deep amber color without burning.
• Do not over‑mix the dough after adding the dry ingredients.
• Bake until edges are golden but centers remain soft; they will finish cooking off the heat.
• Cool cookies on a rack to prevent soggy bottoms.

Chef Tips from the Video

• Use a kitchen scale for precise measurements; small variations affect texture.
• For extra flavor, toast the pecans lightly before adding.
• If you cannot find tart dried cherries, use dried cranberries for a similar tartness.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Unbaked dough portions freeze for up to 3 months.

Room temperature: Cookies stay fresh for 2–3 days in a sealed container.

Make-Ahead Tips

• Portion and freeze dough balls; bake directly from frozen for fresh cookies anytime.
• If you prefer softer cookies, store them in a sealed container with a slice of bread.

Frequently Asked Questions