This cookie is pretty much like your favorite chewy chocolate chip cookie, but with dried cherries and pecans.
I have both unsweetened dried Bing cherries and unsweetened dried tart Montmorency cherries; either would make a good cookie, but with all the sugar and vanilla, I felt the cookie could stand the tartness—and it does. I don’t think my pictures do the cookies justice, but maybe a picture never does. My chocolate-loving husband thinks they are great, but he warns you that if you eat too much dried fruit, you’ll get a tummy ache!
Dried tart cherries
Thick batter and 2 oz scoop
Chewy Cherry Pecan Cookies
Preheat oven to 350°; line cookie sheets with parchment paper.
Ingredients
- 2 cups dried tart cherries—pour boiling water over cherries to cover. Wait 5 minutes, then drain.
- 1 stick butter at room temperature
- 1/2 cup granulated sugar or equivalent sugar substitute
- 1/2 cup dark brown sugar or equivalent sugar substitute (sugar substitutes may affect final cookie texture)
- 1 large egg
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, roughly chopped
Preparation
- Beat butter and sugars in bowl of stand mixer until light and fluffy. Mix in egg and vanilla until until well combined.
- Slowly beat in dry ingredients—flour, soda, and salt—until well combined.
- Mix in pecans until combined, then add drained cherries. The cherries will be moist and soft, so overmixing could break them up; it’s better to mix them in with a large wooden spoon.
- Scoop dough with a 2 oz scoop onto lined cookie sheets, about 2 inches apart. I put 6 on each sheet.
- Bake for 15 minutes until browned. Cookies will be soft and mounded. Let cool on cookie sheet about five minutes before removing to cooling rack to cool completely.
Kitchen Portfolio 
Wow – I bet these are unbelievable when warm! Aye. Mouthwatering.
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