Sour Cherry Pecan Brown Butter Oatmeal Cookies

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Sour Cherry Pecan Brown Butter Oatmeal Cookies

If you can get your hands on fresh sour cherries you need to make these delicious sour cherry pecan brown butter oatmeal cookies. The cookie dough base is loaded with buttery pecans, nutty oats and is laced with deep golden brown butter. Sugared sour cherries get mixed in to create a perfect tangy juicy touch to this cookie. These cookies are so soft and chewy! They are simply irresistible.

Sour cherries are only around for a small window in the summer so if you do get your hands on them stock up and freeze a bunch so you can cook and bake with them all year long!

Sour Cherry Pecan Brown Butter Oatmeal Cookies

Serving: Makes 12 - 14 cookies

Adapted from: Broma Bakery

Ingredients:

  • 1 1/2 sticks of unsalted butter (169 grams)

  • 1 1/3 cup all purpose flour (160 grams)

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 3/4 cup dark brown sugar (150 grams)

  • 1/4 cup white sugar (50 grams)

  • 1 egg

  • 1 egg yolk

  • 2 teaspoon vanilla paste

  • 2/3 cup old fashioned rolled oats (55 grams)

  • 1/2 cup drained sugared sour cherries (~60 grams) - see below

  • 1/2 cup pecans (65 grams)

Sugared Sour Cherries

  • 1 cup fresh sour cherries (120 grams)

  • 1 tablespoons white sugar (13 grams)

Method:

Make the Sugared Cherries

  1. Wash, destem and pit the sour cherries.

  2. Sprinkle the sour cherries with white sugar and set aside.

  3. Once the cherries have been macerated in the sugar for about 20 minutes, press the cherry mixture through a strainer, separating the extra liquid from the cherry mixture. Set the drained cherry mixture to the side.

    • Note: You can make a syrup out of the cherry sugar liquid to top on granola bowls, pancakes or yogurt!

Make Cookie Dough

  1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

  2. While the butter cools, in a medium bowl combine all purpose flour, salt, baking soda and whisk till just combined. Set aside

  3. In a separate bowl, add the cooled brown butter, dark brown sugar, white sugar and whisk or beat until fully combined.

  4. Once the butters and sugar are combined add the egg, egg yolk and vanilla paste and whisk until incorporated.

  5. Add the oats, the drained sour cherries and chopped pecans and give it a good mix until everything is combined.

  6. Refrigerate the cookie dough for at least 12 hours or overnight.

  7. When ready to bake, preheat the oven to 350 degrees and line a baking pan with parchment paper.

  8. Scoop out 2 tablespoon sized cookie dough balls and arrange them on the baking tray leaving 2 inches between each other and the edge of the tray.

  9. Bake the cookies for about 8 to 10 minutes or just until the cookies are golden around the edges and are still gooey in the center.

    • Note: The cookies will continue to bake after you pull them out so don’t worry about under baking them. This will ensure you have a chewy soft cookie.

  10. Once cookies are finished baking pull them out and scoot them into shape using a cookie cutter or bowl.

  11. Let the cookies cool and then enjoy!