Oatmeal Cherry Cookies
Oatmeal Cherry Cookies with White Chocolate will rock your taste buds. Sweet, tart, and chewy nuances in every bite!
These out of this world Cherry Cookies with dried cherries and a touch of almond extract make these oatmeal cookies irresistible.
Why You’ll Love Cherry Chocolate Cookies
- The addition of dried tart cherries adds both texture and a delightful flavor.
- A touch of almond extract enhances the cherry flavor.
- Adding rich, creamy white chocolate provides another stellar texture.
OK, there is no way to make these brown cookies look as amazing as they taste; just trust me; they are chewy and delicious with incredible flavor! I’m a huge fan of oatmeal cookies and adding dried tart cherries and white chocolate chunks has got to be my best version ever.
Since the hubby and daughter poo-poo oatmeal in their desserts, I went ahead and added my favorites to the batter plus just a touch of almond extract to bring out the cherry flavor. This oatmeal cookie recipe is sensational!!
Frequently Asked Questions
Why are Oatmeal Cookies So Good?
The oats add some amazing texture, the butter and dark brown sugar provide caramel undertones and moisture, and all the add-ins make them extra delicious!
Are Oatmeal Cookies Healthy?
These oatmeal cookies aren’t exactly health food, but they contain more health benefits than the majority of cookies. The oats provide soluble fiber, can help fight cholesterol (though the butter might cancel that out!), and is a good source of Vitamins B1, B2, and E.
How Do You Store Oatmeal Cookies?
If kept airtight, oatmeal cookies can be stored at room temperature for up to a week. They will freeze well for up to 3 months.
Tips for Making this Dried Cherry Cookie Recipe
- PRO-Tip: If you don’t have dark brown sugar on hand there’s a simple way to make it at home. To make your own dark brown sugar, just mix 1 tablespoon of molasses into a cup of light brown sugar until it’s well incorporated.
- Cookies made with all butter tend to spread. I used a butter/shortening combination in this recipe to minimize the spreading, but feel free to use all butter if you have objections to baking with shortening.
- If your dried cherries look like they’ve dried up, you can plump them by soaking them in some very hot water. After they’ve rehydrated, let them drain on paper towels to remove any excess moisture before using.
- When mixing cookie dough, do not overbeat after the flour is added. That will create cakey instead of chewy cookies.
- PRO-Tip: Cookie dough loaded with ingredients doesn’t always bake into round cookies even if you use a cookie disher and roll the dough into balls before baking. If you want them to be perfect for a special occasion, carefully tap the edges when they’re hot out of the oven to nudge them into nice rounds, then let them finish cooling.
- If you don’t want to chop white chocolate to make chunks, just use white chocolate chips.
- Substitute semisweet or bittersweet chocolate for white chocolate if desired.
- You can use raisins ore even craisins (dried cranberries) instead of dried cherries!
- If you don’t have almond extract, you can always leave it out.
- Drizzle with some melted white chocolate to up the ante!!
- Flour – Use all-purpose flour
- Salt – I prefer table salt for baking as the finer grains disperse more easily
- Baking Soda
- Baking Powder – As mentioned in the tips, check the expiration date.
- Butter – I use salted butter in all my baking. I decrease the amount of salt as needed.
- Shortening – Replacing some of the butter with shortening helps cookies from baking up too flat.
- Dark-brown sugar – You can make your own dark brown sugar by adding some molasses to regular brown sugar. See above for the ratio needed. Because of the molasses in brown sugar, it makes for moist cookies.
- Sugar – White granulated sugar
- Eggs – All my recipes use large eggs unless otherwise noted.
- Vanilla – Use REAL vanilla extract, never artificially flavored vanilla.
- Almond extract – Almonds and cherries are closely related so the almond extract plays up the flavor of cherries in recipes. A little goes a long way!
- Old fashioned Rolled Oats – Do not use Quick oats as the heartier texture of rolled oats is wonderful in this recipe.
- Dried Tart Cherries (affiliate link)- I use Trader Joe’s Tart Montmorency Cherries
- White Chocolate – Use either white chocolate bars and chop into chip-sized pieces or white chocolate chips (I use Ghirardelli brand for both).
More Recipes You’ll Love:
- Triple Chocolate Chunk Oatmeal Cookies
- Chewy Cherry Chocolate Chunk Cookies
- Oatmeal Chocolate Chunk Cookies
- More of the Best Cookie Recipes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup butter, room temperature
- 1/4 cup shortening
- 1 cup dark-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 cups old fashioned rolled oats (not Quick oats)
- 2 cups dried tart cherries
- 4 ounces white chocolate (chopped) or white chocolate chips
- Preheat the oven to 350º. Line baking sheets with parchment paper and set aside.
- With a hand mixer, beat the butter, shortening, and sugars until light and fluffy, 1 to 2 minutes.
- Add the eggs and vanilla, and beat to incorporate.
- Add flour mixture to butter mixture, mixing on low speed to combine.
- Stir in the oats, dried cherries, and white chocolate chunks.
- Scoop about 2 tablespoons of the dough onto prepared baking sheets, leaving about 3 inches between cookies.
- Bake until edges are just turning brown and the center looks slightly underdone about 12 minutes. Cool a couple of minutes on the baking sheet, then remove a cooling rack.
May use either white chocolate chips or chocolate chunks.
You may substitute raisins or Craisins for the dried cherries.
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Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 93mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g