This is by far my most requested cookie recipe. It pushes the boundaries of a traditional oatmeal chocolate chip cookie, including nuts for added crunch and dried fruit for a hint of tartness.
It’s also shamelessly good looking. The dough spreads evenly every time, creating a cookie that is perfectly shaped and golden-brown. If you’re looking to really “wow” a crowd, these cookies look like they came straight off a bakery shelf.
Lastly, these cookies make a great gift. Because of their size, they’re pretty sturdy and can stand up to some shifting in the mail. Their texture is also favorable to shipping, and they’ll still be crispy a few days after baking.
For this batch, I decided to experiment a bit with the add-ins. I split the oat-filled dough in half, adding walnuts and cranberries to one half and cherries and pecans to the other. Both varieties were popular, although I’m impartial to the sweet and sour combination of chocolate and dried cherries.
To extend your enjoyment of these cookies, just roll up a few balls of dough and stick them in the freezer. When you’re in the mood for warm, crunchy, delicious cookies, place the frozen dough on a cookie sheet and stick it in the oven. You’ll have fresh cookies in no time!
Oatmeal Chocolate Chip Cookies with Dried Fruit and Nuts (adapted from Cooks Illustrated):
- 1 1/4 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tbsp unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups old fashioned oats
- 1 cup nuts (I used 1/2 cup pecans, 1/2 cup walnuts)
- 1 cup dried fruit (I used 1/2 cup dried cherries, 1/2 cup dried cranberries)
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- In the bowl of a standing mixer, combine softened butter and light brown sugar. Beat on medium speed for about one minute, until the batter is smooth. Add in the egg and vanilla and beat for about 30 seconds more. Slowly fold in the flour mixture and mix on low until combined.
- With a rubber spatula, stir in the oats, chocolate chips, dried fruit, and nuts.
- Using a 1/4 cup measure, scoop batter out of the bowl and roll it into equal sized balls. Place balls 2 inches apart on a cookie sheet lined with parchment paper. Bake cookies for about 18-22 minutes, rotating the pan in the middle of baking.
- Store in an airtight container for 4-5 days.