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Oatmeal Cherry Chocolate Chip Cookies

Name: Oatmeal Cherry Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 36
Cuisine: American
Ingredients: 2 ½ cups oatmeal; 1 cup butter, at room temperature; 1 cup sugar; 1 cup brown sugar; 2 eggs, at room temperatre; 1 teaspoon vanilla; 2 cups flour; ½ teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup semi-sweet chocolate chips or discs; 1 cup white chocolate chips of discs; 1/2 cup dried tart cherries

posted by Liz Berg on July 16, 2014 (updated 9/28/22)

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Ground oatmeal is the secret ingredient that makes these Oatmeal Cherry Chocolate Chip Cookies one of my favorite indulgences!

The cookie dough is a twist on the famous Neiman Marcus Chocolate Chip Cookies, but with two kinds of chocolate chips plus dried tart cherries.

Why You Must Make

Ground oatmeal is the secret ingredient in the famous Neiman Marcus Chocolate Chip Cookie recipe. And it’s the secret to this recipe, too!
These also have chewy, tart, dried cherries, semisweet chocolate chips, white chocolate chips, and pecans!
Every bite is full of delicious texture and flavor.

Ingredient Notes:

Oatmeal – I used old-fashioned oatmeal to grind for these cookies since they have more substance to them.
Dried Cherries – Dried tart cherries are one of my favorite cookie additions. I buy the Montmorency variety at Trader Joe’s. Alternatives are raisins or craisins.
Eggs, Butter – Have your eggs and butter at room temperature for easier incorporation.
Chocolate – Chocolate chunks, chocolate discs, or chocolate chips all work well. It’s easier to scoop nice rounds with the smaller chocolate chips.
Pecans – Toast your pecans before using to bring out their essential oils. This will bring out their flavor. Either heat pecan halves in a dry skillet, shaking frequently so they don’t burn or put in a the oven on a sheet pan for 6-8 minutes at 350°. Chop when cool.

Oatmeal, Cherry and Chocolate Chip Cookies in a small white ceramic bowl

Recipe Tips

Start with the best ingredients. Use real butter, real vanilla extract, and some Montmorency dried cherries if you can find them (I love Trader Joe’s version).
Make sure your baking powder has not expired (this is less often used in baking and often expires before you know it). Baking soda has a longer shelf life.
PRO-Tip: Note what kind of oatmeal your recipe calls for before you start baking. There are regular rolled oats, steel-cut oats (coarser and chewier), and quick oats. Since this oatmeal is ground, I use regular rolled oats.
As with most cookie recipes, have your butter and eggs at room temperature. This makes for easy incorporation.
PRO-Tip: Mixing by hand or using the paddle attachment on your stand mixer are the best options. When making cookies, you don’t want to use a whisk attachment as it will incorporate too much air and make the cookies cakey, not chewy.
Have the dough well mixed before adding in the chocolate and cherries.
Use a cookie scoop for consistently sized cookies.
Line your baking sheets with parchment for easy cleanup.
PRO-Tip: For chewy cookies, do not overbake.
If your cookies don’t bake up perfectly round, using a hot pad and spatula, hold onto the baking sheet with one hand and use the spatula to top the hot cookies into rounds.