Chocolate Chunk Oatmeal Cookies with Cherries & Toasted Pecans

February 11, 2013 § Leave a comment


I know… I know.. nothing but cookies around these parts! But with the snowstorm that hit the northeast this weekend, nothing felt more appropriate than hunkering down in the kitchen with my brother and making some oatmeal cookies.  I’ve always had a thing for chocolate in oatmeal cookies (I’m secretly obsessed with the ones from Potbelly), so when my brother discovered a version that included dried cherries and toasted pecans I was totally on board.

Cooking is providing a much needed sense of calm for me right now. It’s been a rough couple of days, but the act of preheating the oven, prepping the dough, and filling the house with the sweet smells of butter and brown sugar was a step in the right direction. Hope you all had a wonderful weekend.


Chocolate Chunk Oatmeal Cookies with Cherries & Toasted Pecans adapted from Cook’s Illustrated

Makes approximately two dozen cookies

  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • heaping 1/2 teaspoon salt
  • 1 1/4 cups (3 3/4 ounces) old-fashioned oats
  • 1 cup toasted pecans, chopped
  • 1 cup (4 ounces) dried tart cherries
  • 4 oz. of chopped bittersweet chocolate
  • 12 tablespoons unsalted butter (1 1/2 sticks), slightly softened
  • 1 1/2 cups (10 1/2 ounces) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla

Place an oven rack in the middle of the oven and preheat to 350°. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chunks.

In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Turn off the mixer and fold in the oats mixture with a rubber spatula.

Roll dough into small balls, approximately 1 1/2 inches across. Flatten slightly. Bake the cookies one sheet at a time for 16-18 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. The cookies should appear slightly under baked in the center. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.


Nutella Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies

February 4, 2013 § Leave a comment


There are those Pinterest food moments where I literally find myself thinking- I would pay good money to have what I see on the screen appear in front of me, just so I could eat it right now. These cookies are just that. They’ve been sitting on my cookie pin board for months and I finally got the chance to make them this weekend. They are the epitome of ooey gooey cookie amazing-ness. The feeling of pulling them apart borders on the satisfaction I get from pulling apart a hot grilled cheese. Are you drooling yet?

These guys are admittedly a little more finicky to make than your typical chocolate chip cookie. Wrapping the dough neatly around the Nutella without having it seep out takes some dexterity, but just make sure your Nutella is really really cold- that makes a world of difference. Since they are a step above your traditional chocolate chip cookie, they’d be perfect for an at home Valentine’s Day celebration- the only kind of V-day celebration I care to partake in. Prep the dough the night before and then bake them up just before you serve one of these killer dishes. Ok? Got it? Great!

Hope everyone’s week is off to a great start.

More chocolate chip goodness: Salted Peanut Butter Chocolate Chip Bars & Chewy Oatmeal Chocolate Chip Cookies


Nutella Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies adapted from Ambitious Kitchen
Makes approx. 2 1/2 dozen cookies

  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 12 oz semi-sweet chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt the butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
Using an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until well combined. Add the dry ingredients slowly and beat on low-speed just until combined. Fold in all of the chocolate chips.
Chill your dough and Nutella for 2 hours in the refrigerator, or overnight.
Preheat your oven to 350°. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 4 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Gingerbread Pound Cake with Peppermint Frosting

December 7, 2012 § Leave a comment

Happy Friday! Did you guys catch the holiday baking feature I put together for the Everygirl? I made a gingerbread poundcake with peppermint frosting for their holiday week, which is chock full of great recipesgift guides, and gorgeous outfit ideas from some of my fave ladies from around the web. This cake is such a show stopper, but really simple to make. Definitely worthy of…

Christmas Cookies: Pretty Packaging

December 6, 2012 § Leave a comment

One of my favorite things of the holiday season- and actually the year- is baking cookies. It’s especially fun in December, because you can make literally every cookie recipe that catches your eye, and then pass them off by the plateful to eagerly awaiting neighbors and friends. I received a box in the mail the other day that had the most gorgeous packaging, and it made me…

Behind the Scenes with the Barefoot Contessa

November 28, 2012 § Leave a comment

Thank you all SO much for all your warm support yesterday! And hello to all you newbies that just found CC through the feature- I’m thrilled to have you!

As promised, today I want to take you guys behind the scenes of the cookie swap with Ina. In between shots with the photographer (the esteemed Quentin Bacon), we were pretty much given free rein of the barn space. The space is stunning and feels like…

A Cookie Swap with the Barefoot Contessa

November 27, 2012 § Leave a comment

Well… something (clearly!) amazing happened this summer! Two things in fact- I met the Barefoot Contessa, and participated in a cookie swap in her home!! Let’s back up, shall we?

Back in June, the lovely ladies at Ladies Home Journal asked me to participate in a cookie swap with a “famous chef” in the NYC area. I immediately said yes and began pondering what restaurant chefs or bakers they’d have participate in a blogger cookie swap. Minutes after saying yes, I received an email back saying that the cookie swap would be with INA GARTEN at her house in Hamptons! First I about fell out of my chair…

Salted Cider Caramel Apple Pie

November 19, 2012 § Leave a comment

I mean… did you guys really think we’d make it through the holiday without some dessert featuring sea salt? I thought not.

Last week, I took a pie making class! We have this amazing kitchen store/butcher/culinary epicenter in Williamsburg called The Brooklyn Kitchen. You can take classes, shop for all the kitchens supplies you could ever need or want, and buy local meats at their incredible butcher. It’s clearly my kind of place. They have a ton of different classes you can take but I got hooked on the pie class because, well, pie making…

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