These loaded oatmeal cookies with almonds, dried cherries, chocolate chips and chocolate chunks were my way of offering comfort.
Our community lost a terrific father, husband and friend last month. So many are devastated by his death and I assisted with the luncheon after his funeral.
Loaded Oatmeal Cookies
Unlike the rest of my family, I love cookies packed full of different textures and flavors. Adding crunchy nuts, chewy oats, dried cherries and silky smooth chocolate make every single bite truly swoon-worthy.
These are far from boring cookies! With a gathering of over 800 for the funeral, it was a massive effort to coordinate a meal for those in mourning. I knew there would be tons of brownies and chocolate chip cookies and figured these loaded oatmeal cookies would be a nice option on the dessert table.
Tips for Making Oatmeal Cookies
I love making a fancy schmancy dessert with a wow factor, but plain ol’ cookies are nearest and dearest to my heart. I keep a stash in my freezer and will pull out one or two to soothe my savage sweet tooth. No defrosting necessary.
And then there’s the cookie dough! I know I shouldn’t, but I just can’t help but sample. Real butter and terrific ingredients make for the most scrumptious dough and a good dough is a fabulous indicator that the cookies will be a hit.
- This loaded oatmeal cookie recipe, like most cookie recipes, is very adaptable. Make it more of a traditional oatmeal raisin cookie by subbing raisins for the dried cherries.
- Not a nut fan? Just omit them. You’ll want some “stuff” in these gems, so add your faves.
- And stash some in the freezer—for when those cookie urges strike! I like to use a gallon, freezer Zip-loc bag and remove most of the air.
- Use a cookie scoop to make your cookies consistent sizes.
- Use room temperature butter and eggs for best ingredient incorporation.
- Do not use a mixer unless you have a paddle attachment. A whisk will whip too much air into the batter and change the consistency.
You May Need:
- 1 cup slivered almonds, toasted
- 12 ounces semisweet chocolate chips
- 1 cup dried tart cherries
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces bittersweet chocolate, chopped
- 2 sticks (1 cup) butter, at room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs, room temperature
- 2 cups old fashioned oats
- Preheat oven to 350°.
- In a medium bowl, combine the cherries, chocolate chips, and nuts. Set aside. In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Chop the bittersweet chocolate into pieces about the size of chocolate chips and set aside.
- In a large bowl of a stand mixer, combine the butter, granulated sugar, and dark brown sugar. Mix until well combined and fluffy, about 3-4 minutes. Add the vanilla, then add the eggs, one at a time, mixing well after each addition. Beat until well combined.
- Slowly add the flour mixture, mixing well. Add the rolled oats, followed by the chopped, chocolate. Mix well. Stir in the cherries, chocolate chips, and toasted nuts. Chill for about 15 minutes before scooping.
- Using a 1½ tablespoon cookie scoop, portion dough onto a parchment-lined baking sheet, leaving 2 inches between cookies. Bake 12 minutes or until the cookies have set and are just starting to brown. Allow to cool completely on the baking sheet.
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