Ingredients Doubled
16 Tablespoons butter (2 sticks), divided 32 Tablespoons (4 sticks), divided---Brown 24 Tablespoons (3 sticks), Add to 1 stick butter in bowl
3/4 cup Dark brown sugar 345 grams
3/4 cup granulated sugar 300 grams
3/4 teaspoon salt 9 grams
2 teaspoons vanilla extract 7 grams
1 egg 2 whole eggs
1 egg yolk 2 egg yolks
1 1/2 cups all-purpose flour 384 grams
1 teaspoon baking soda 9 grams
1 teaspoon cinnamon 6 grams
2 cups Old-Fashioned oats (not instant) 324 grams
1 cup dried cherries, chopped 315 grams
1 cup pecans, toasted and chopped 254 grams
Directions
1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Brown 12 Tablespoons of butter in a 10 inch skillet (don't use a non-stick pan--too hard to tell when butter turns brown). Pour browned butter into heatproof mixing bowl. Stir in remaining 4 tablespoons of butter until melted.
3. Add both sugars, salt and vanilla whisk together.
4. Add egg and egg yolk, whisk again for about 30 seconds until not lumpy. Let set 3 minutes. Whisk for 30 seconds again. Let set 3 minutes. Whisk 30 seconds, set 3 minutes.
5. Switch to wooden spoon or spatula. Stir in flour, baking soda and cinnamon.
6. Stir in oats, cherries and pecans.
7. Use a #24 scoop (3 Tablespoons) and portion 8 dough balls onto a parchment lined baking sheet. Bake 1 tray at a time for 8-9 or 10-11 minutes depending on your oven. Rotate baking sheet halfway through cooking to ensure even baking.
8. Transfer to a cooling rack and let cool before eating.
Makes about 24 cookies (2 dozen)
Notes
Could also add-in some white chocolate chips.
Recipe from My Biscuits are Burning (not posted, yet)