Oatmeal cookies with dried pears, pecans and chocolate chips are a delicious match, soft and flavorful, for breakfast or as a snack!
Initially, I wanted to make oatmeal, raisin and chocolate chip cookies, but I soon found out that I was out of raisins, instead I had various dried fruit in store, cranberries, mango, ginger, and … pears! Yesss! Suddenly I wanted a pear cookie.
This cookie was a success in my family, please give it a try and let me know what you think …
1 1/4 sticks (140 grams) unsalted butter, soft
1/2 cup (70 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 tbsp. dark molasses
3/4 cups (90 grams) all-purpose flour
1/2 tsp (2.5 grams) baking soda
1/4 tsp (0.5 grams) salt
1/2 tsp (1 grams) ground cinnamon
1 1/2 cups (138 grams) quick cooking oats
1 cup (140 grams) candied pears diced, pecans, dark chocolate chips
Preheat your oven to 375°F (190°C)
Line your cookie sheets with parchment paper
In the bowl of your stand mixer with the paddle attachment, cream together the soft butter and sugars (crush brown sugar between your fingers in order to avoid lumps) until creamy and smooth
Add egg, molasses and vanilla, beat until incorporated
In another bowl, whisk together the baking soda, flour, spices and salt and add them to the wet ingredients, mix briefly
Add the quick oats and mix briefly
Add mix of pears, pecans and chocolate chips, mix briefly, finish mixing by hand with a spatula, checking that all ingredients at the bottom of bowl are incorporated, do not overmix
I used a small ice cream scoop for these cookies: scoop dough, place onto the prepared cookie sheets about 2 inches apart, slightly flatten the top of balls of dough
Bake for 9 minutes or until slightly golden brown around the edges. I used a small ice cream scoop and made small cookies of a diameter of about 3 inches (8 cm).and my cookies were ready in 9 minutes, but start checking at 8 minutes
Be very careful: at this point, your cookies are very fragile, let them cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling
As soon as you take your cookies out of the oven, add a few chocolate chips on top and push them down delicately
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course, you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, and even finish mixing with a spatula.
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