Chocolate-chunk oatmeal cookies with pecans and dried cherries from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • damazinah on June 26, 2016

    These are HUGE cookies - the recipe calls for 1/4 cup of dough per cookie & they flatten out as they bake. They were also a bit too sweet for my taste. Probably won't make them again, but if I did, I'd cut the brown sugar back to 1-1/4 cup and use 1/8 cup of dough per cookie.

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