Noah, my very tall, very skinny, high-metabolismed fellow, has once or twice expressed a somewhat tepid regard for sweets. Of course, I’ve always known him to be in the wrong – sweets are delicious – and recently, he came to his senses.
“I really want some cookies right now,” he announced one evening as we were making dinner.
I grinned wickedly, and he backtracked, “Don’t tell anyone I said that.”
But the truth was out, and he relented, “I just really love the cookies we make. They’re so good.”
We immediately set out for the grocery store to stock up on cookie innards, and returned home to bake merrily.
As a lifelong cookie enthusiast, I was particularly overjoyed at my darling’s admission. As my good friend Anna will tell you, cookies are a food group, a way of life, a bite of happiness, and a perfectly acceptable dinner (or breakfast. or lunch.) substitute. It was wonderful to be able to share yet another love with my love.
But no classic cookies are those we make. Rather, they are the product of overenthusiasm for ingredients — in other words, chock-full of STUFF. A recipe waits below, but the faint of heart need not proceed.
Officially, these are Cherry Chocolate Pecan Cookies. You will get a giggle out of the stuff-to-dough ratio – it’s inescapably comical. I hope you enjoy these things as much as we do.
½ C. oat flour
½ C. all purpose flour
¼ C. whole-wheat flour
½ tsp. baking powder
½ tsp. salt
1 stick softened butter
½ C. granulated sugar
¼ C. brown sugar
1 large egg
1 C. bittersweet or semisweet chocolate chips
½ C. tart dried cherries
½ C. pecan pieces
1 or 2 cookie sheets
- Preheat the oven to 375 degrees.
- In your first bowl, combine the flours, soda, baking powder, and salt.
- Put the stick of butter in the microwave for about 11-12 seconds to soften it. Then in your second, bigger bowl, combine the butter and sugars with a mixer. Next, mix in the egg. Finally, beat in the contents of your first bowl until everything is well combined.
- Add the chocolate, tart dried cherries, and pecans. Stir or fold them into the dough with your hands.
- Line your cookie sheets with parchment paper so your delicious bites don’t stick.
- Scoop 1 Tablespoon of cookie dough and place it on the cookie pan. Repeat until you’re out of dough – we usually end up with about 24 cookies. (Note: Make sure they’re sitting a bit apart – ours always spread a fair amount.)
- We bake these cookies for about 12 minutes, and they come out a bit soft, which we like. If you prefer crispier cookies, keep them in for as long as you see fit. (Another note: We usually turn the pan halfway through the time, since ours isn’t a convection oven.)
Voilà! Here are our kooky kookies.
We’d love to hear what you think!