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!
Chewy Cherry Pecan Cookies
Preheat oven to 350°; line cookie sheets with parchment paper.
- 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
- 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.