I don't really have much to say about these cookies. They're cookies. They are good. They have a crunch from pecans and a sour-sweetness from cherries. They would probably be good as ice cream sandwich cookies but we ate them too fast to find out.
It is the end of summer and instead of talking about cookies I'm going to go soak up our last leisurely days at the pool. Continue to plow through novels and short stories. Enjoy the slow pace of an entire country that has taken their annual summer vacation, stores shuttered with "back in September" signs.
Maybe I'll make lunch out of a simple sliced tomato with a slick of mayonnaise. Or maybe stir up some more cookies. Or do absolutely nothing at all. I hope you do the same.
Ch-O-Che-Pe cookies? Ch-O-Pe-Che? Whatever you call them, they're delicious. If you want to use all-purpose flour instead of the rye and graham, you should use 1 1/2 cups flour.
3/4 cup graham flour
1/2 cup plus 2 tablespoons rye flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170 grams (3/4 cup, 6 oz) butter, softened
1 1/4 cups dark muscovado sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups oats (preferably old-fashioned rolled oats, not instant)
1 cup pecans, roughly chopped
1 cup dried cherries, roughly chopped
1. Preheat oven to 350 F. Grease or line cookie sheets.
2. Combine flours, soda, baking powder, and salt, in a small bowl.
3. In a large bowl, cream the butter with the dark muscovado sugar. Cream until smooth and light and fluffy, Beat in the egg until well combined and add in the vanilla. Fold the flour mixture into the butter until there are no more streaks of flour. Fold in the oats, pecans, and cherries.
4. Dollop cookies in about 2 tablespoon size balls onto cookie sheets, placing the balls several inches apart. Bake the cookies until spread out and tops are cooked, about 12 minutes. Continue baking cookies in batches and cooling on a cooling rack. Store in an air-tight container.