Ingredients

• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (3 3/4 ounces) old-fashioned oats
• 1 cup toasted pecans, chopped
• 1 cup (4 ounces) dried tart cherries
• 3/4 cup bittersweet chocolate chips or 4 oz. of chopped bittersweet chocolate chunks
• 12 tablespoons unsalted butter (1 1/2 sticks), slightly softened
• 1 1/2 cups (10 1/2 ounces) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla

Instructions

1. Place an oven rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chips.
3. In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Then turn off the mixer and fold in the oats and cherry mixture with a rubber spatula.
4. Roll dough into 1/4-inch balls and place on the baking sheet, lightly flattening each ball to 1-inch thickness. Place the balls 2 1/2 inches apart on the cookies sheets.
5. Bake the cookies one sheet at a time for 20-22 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. Don’t worry, the cookies will appear a little underbaked in the middle.
6. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.