Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries

It's been awhile since I've made Brandon's favorite cookies. They are great! This time around, Brandon asked me to make a lot of them, and make them smaller. This is what I learned. This recipe is AWESOME, but it doesn't double well and making them smaller is a bit of a challenge that I haven't master. That being said, they still tasted good, they just weren't AS good. I HIGHLY suggest making them according to the recipe, and don't double. I hope everyone enjoys these cookies!

Ingredients

1 1/4 c. flour

3/4 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 c. old-fashioned rolled oats

1 c. toasted pecans (4 ounces), chopped coarse

1 c. dried tart cherries (5 ounces), chopped coarse

4 oz. bittersweet chocolate, chopped into chunks

12 Tbs. butter

1 1/2 c. packed dark brown sugar

1 egg

1 t. vanilla extract

Directions

1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper or silicone baking mats.
2. Whisk flour, baking powder, baking soda, and salt in small bowl.
3. In medium bowl, stir together oats, pecans, cherries, and chocolate.
4. In standing mixer, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
5. Using 3Tbs. cookie scoop, scoop dough into 16 rounded cookies.  Stagger 8 balls on each baking sheet.  Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not over bake.
6. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.