Name: Oatmeal Cherry Pecan Cookies | Videos | Gan Jing World
Uploaded: 2023-03-05T04:13:18.767Z
Duration: 8 min 47 s
Description: Oatmeal Cherry Pecan Cookies 00:00 Intro 01:54 Plumping up the cherries 02:15 Making the brown butter 02:58 Makin the dough 06:02 Shaping and baking 07:37 Sto... | Videos | Gan Jing World

Helen Rennie

https://video1-us-west.cloudokyo.cloud/video/v5/4b/e6/18/4be61852-275d-4b1d-a8db-977d6fd59548/master.m3u8

Oatmeal Cherry Pecan Cookies 

00:00 Intro
01:54 Plumping up the cherries
02:15 Making the brown butter
02:58 Makin the dough
06:02 Shaping and baking
07:37 Storing and freezing

Based on a recipe from Cook’s Illustrated: https://youtu.be/nfn0O25aDaU

Makes 20 cookies

70g tart dry cherries
84g unsalted butter (6 Tbsp)
1/4 teaspoon ground cinnamon
150g dark brown sugar
100g granulated sugar
84 g oil
1 large egg plus 1 large yolk, straight from the fridge
1 teaspoon vanilla extract
142g unbleached all-purpose flour
4g salt (1.5 teaspoon Diamond Crystal Kosher or 3/4 tsp table salt)
1/2 teaspoon baking soda
250g old-fashioned rolled oats
30g chopped pecans

Soak cherries in warm water for 5 min.  Separate any that are stuck together.  Drain and dry very well on paper towels.  Reserve till needed.

Melt butter in a small pot over medium-high heat, whisking until foaming subsides. Continue to cook, whisking occasionally until milk solids are dark golden brown and butter has nutty aroma. Immediately transfer browned butter and all the brown specs from the bottom of the pot to large heatproof bowl.  Stir in cinnamon.

Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. 

Whisk flour, salt, and baking soda together in medium bowl and sift them into the butter/sugar mixture. Mix well with a spatula until almost combined. Add oats, cherries, and pecans, and stir until evenly distributed (mixture will be stiff).  Let the dough rest for 20 minutes while preheating the oven.

Adjust oven rack to middle position and heat oven to 375F (190C). Line 2 rimmed baking sheets with parchment paper. 


Divide dough into 45 gram portions (you’ll get around 20) and roll into balls.  Arrange dough balls 3 inches (8cm) apart on prepared sheets, 8 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch (6cm) disk.

Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.  Put in an airtight container as soon as cool.

Freezing:
After dough is portioned and shaped into disks, it can be frozen in zip lock bag.  To bake from frozen state, put portions of frozen dough on parchment lined baking sheet and let sit at room temperature while oven is preheating, about 20 minutes.  Bake as usually, but expect baking time of roughly 11-14 minutes.

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