Oatmeal Cherry Chocolate Chip Cookies
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.
- 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.
- 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.
You May Also Like:
- Chocolate Chip Biscotti from Miss in the Kitchen
- Thick and Chewy Chocolate Chip Cookies
- Chocolate Chip Pie
- Chocolate Chip Cookie Dough Brownies
- More of the Best Cookie Recipes
- 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
- Put 2 1/2 cups of oats into a food processor and blend into a powder. Set aside.
- Preheat oven to 375º. Line baking sheets with parchment paper and set aside.
- Cream the butter and both sugars. Add eggs and vanilla and mix well.
- Stir in flour, oatmeal, salt, baking powder, and soda.
- Mix in chocolate chips and dried cherries.
- Roll into 1 to 1 1/2 inch balls and place 2-inches apart on a cookie sheet.
- Bake for 10 minutes or until golden.
Serving Size:1 cookie
Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 129mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g