Oatmeal lends virtue to anything that contains it. On its own, it’s a delicious and nutritious breakfast. But gussy it up with a little flour and butter, and it’s still darned healthy.

At least, that’s what I tell myself. It could even be true!

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Cherry Pecan Oatmeal Cookies

A chewy, and lightly spiced oatmeal cookie crammed with dried cherries and pecans.


  • 113 g or 4 oz unsalted butter, room temperature
  • 50 g or ¼ c granulated sugar
  • 75 g or 3/8 c brown sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 1 large egg
  • 44 g or 2 tbsp Lyle’s Golden Syrup
  • 90 g or ¾ c all-purpose flour
  • 135 g or 1 ½ c old-fashioned oats
  • 160 g or 1 c dried cherries
  • 125 g or 1 c pecans, roughly chopped


  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, baking soda, spices, salt and vanilla until smooth (3 minutes).
  3. Add the egg and golden syrup and beat until combined (1 minute).
  4. Stir in the flour and oats, beating gently until well combined (1 minute). Gently stir in the cherries and pecans.
  5. Drop balls of dough onto the prepared sheets, leaving about 2″ between them.
  6. Bake the cookies until they’re just browned on top (12 minutes for small cookies; 15 for large).
  7. Remove the cookies from the oven, cool them on the baking sheets, or transfer them to a rack to cool.


Adapted from King Arthur Bakery Tender Cranberry-Raisin Oatmeal Cookies.

  • Author: Helen Kain


  • Serving Size: Makes 2 dozen