Chocolate Cherry Pistachio Pecan Cookies
Description
- 1 cup unsalted butter, slightly softened
- 1 1/2 cups firmly packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking power
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups quick-cooking oats
- 1 cup dried cherries, coarsely chopped
- 1/2 cup coarsely chopped pecans
- 1/2 cup roasted pistachios
- 1 cup semi-sweet chocolate chips
- flake sal
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Use a mixer to cream the butter and brown sugar together – about 1 minute. Add the egg and vanilla and mix to combine.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Ad the dry mixture to the butter mixture and mix on low to combine. Add the oats and mix to combine. Add the cherries, pecans, pistachios, and chocolate chips. Mix to combine.
- Use a 1/4 cup dry measuring cup to portion the dough out into 16 to 18 equal portions. Roll the dough into a ball (about 2-inches) and place it on the baking sheet. Space the dough balls about 3 inches part and press each ball to about 1 inch thick. Sprinkle with a generous pinch of flake salt.
- Bake for 15 to 18 minutes or until the edges are brown but the center of each cookie still is shiny/wet. Cool on the baking sheet for 5 minutes before sliding the parchment, with the cookies on it, to a wire rack to cool completely. Work in batches to bake all the cookies. Store in airtight container.
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