These delicious and irresistible Oatmeal Cherry Cookies have crisp golden edges, a deliciously chewy center, and are packed with a dream combo of dried cherries and dark chocolate chips. Love them so!
These cookies are kind of a big deal.
To quote my friends:
“I literally go to bed at night dreaming of these cookies.” – Ryan
“Dude, they’re so good!!!! Thank you. I’m adding it to my recipe file to make over the summer.” – Laura
There’s something oh so magical about a chewy oatmeal cookie studded with melty chocolate chips and dried cherries. The edges are crisp, the center is chewy, and the flavor combination was everything I dreamed they would be and more, and I am so stoked for you to try them!
For Gluten-free Oatmeal Cookies
Use 1 cup (148 grams) of Gluten-Free Bob’s Red Mill 1-to-1 Baking Flour in place of the all-purpose flour. Ensure your oats are GF certified and you’re good to go!
Swaps and Such
While I adore them with dried cherries, you can 100% use dried cranberries (craisins) or use extra chocolate chips instead. I’ve made them with 1 cup chocolate chips and 3/4 cup white chocolate chips before and they’re fantastic!
Chewy Chocolate Chip Oatmeal Cherry Cookies
This rockin’ recipe yields 18 large cookies. I used a large 3 TBSP capacity cookie scoop to portion out the dough, it makes the whole process so quick and easy! 3 tablespoons of dough will yield 3.5-4 inch cookies. If using smaller scoops of dough, bake time will need to be reduced, so simply check on them at the 9 minute mark and keep an eye on them from there.
They’re absolutely amazing while they’re still warm from the oven (give them around 5-10 minutes to cool on the sheet pan and dive in) and they’re fantastic the day after, and the day after that!
Let’s get our recipe on!
INGREDIENT PREP
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Set out butter and egg to reach room temperature.
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
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In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
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Measure out ¾ cup of dried cherries and chop into smaller raisin-sized pieces.
MAKE THE DOUGH
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Using a stand mixer (or an electric hand mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
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Next beat in egg and vanilla on low speed until fully mixed and smooth.
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With mixer still running, gradually add the flour mixture until incorporated.
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Next add oats, chocolate chips, and chopped dried cherries and set mixer to low, allowing the mixer to stir together your ingredients for 10 seconds or until the mix-ins have been mostly distributed. Use a spoon to stir in any loose oats. Dough will be very thick.
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Use a 3 TBSP cookie scoop to measure out 18 scoops of dough.
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Arrange scoops of dough on a parchment lined baking sheet spaced 2.5 inches apart to allow the cookies adequate room to spread.
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TIP: place remaining cookie dough scoops on a plate in fridge between batches for less spreading.
LET’S BAKE SOME COOKIES!
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Place baking sheet on the center rack and bake cookies until the cookies are slightly puffed and the edges are lightly golden, about 14-15 minutes. Cookies will spread to approx 3.5-4 inches diameter.
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For perfectly round cookies, you can use a small bowl or large round cookie/biscuit cutter to scoot any uneven cookies into shape. Do this while the cookies are fresh from the oven and still on the baking sheet. Simply place over the cookie you want to reshape and nudge along edges in a circle.
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Allow the cookies to cool on the baking sheet for 10 minutes then transfer to a wire baking rack to finish cooling.
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Allowing them some time to cool will yield a chewy center and crisp granola-like edges. They’re fantastic still-warm from the baking sheet *AND* fully cooled so feel free to try them both ways!
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Bake remaining cookies, either using a fresh parchment lined baking sheet right away or waiting until cookies have fully cooled to bake the next round of cookies.
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Store leftover cookies in an airtight container on the counter for up to 3-4 days.
No dried cherries? No problem! You can use dried cranberries or use extra chocolate chips instead. I’ve made them with 1 cup chocolate chips and 3/4 cup white chocolate chips before and they’re fantastic!
For GF cookies, use 1 cup (148 grams) of Gluten-Free Bob’s Red Mill 1-to-1 Baking Flour in place of the all-purpose flour. Ensure your oats are GF certified and you’re good to go!
Nutrition Facts below are estimated for each large 3.5-4 inch cookie using an online recipe nutrition calculator.
Calories: 170kcal, Carbohydrates: 27g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 103mg, Potassium: 65mg, Fiber: 2g, Sugar: 14g, Vitamin A: 350IU, Vitamin C: 0.003mg, Calcium: 24mg, Iron: 1mg
Pantry Staple Ingredients
- all-purpose flour (or cup-for-cup gluten-free flour blend)
- ground cinnamon
- baking powder
- baking soda
- fine sea salt
- light brown sugar
- granulated sugar
- pure vanilla extract
- old fashioned rolled oats
- dried cherries
- Hershey’s Special Dark chocolate chips
You can use any type of chocolate chips for this recipe but they special dark choc. chips are my all-time favorite for these cookies. They’re creamy, flavorful, and pair amazingly with the cherries.
Fridge ingredients
- unsalted butter
- 1 large egg
For best results bring these ingredients to room temp. The butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
If you get a chance to try these chewy chocolate chip oatmeal cherry cookies, let me know. Leave me a comment or recipe review using the form below. I’m always super excited to hear from you!
THANK YOU for leaving a comment or rating It helps so, so much!
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