Description
These Oatmeal Cherry Cookies are crispy around the edges and soft and chewy in the center, featuring wholesome rolled oats. Cherry oatmeal cookies are an elevated take on classic oatmeal raisin cookies, with warm spices and tangy dried cherries.
Ingredients
Units
Scale
- 1 1/4 cup all-purpose flour (166 grams / 5.9 ounces)
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1/4 tsp. ground nutmeg
- 12 Tbsp. softened unsalted butter (1 1/2 sticks)
- 3/4 cup lightly packed brown sugar (160 grams / 5.7 ounces)
- 1/4 cup granulated sugar (55 grams / 2 ounces)
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups old fashioned rolled oats (188 grams / 6.6 ounces)
- 3/4 cup dried sweetened cherries (115 grams / 4 ounces)
Instructions
- Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a medium bowl using a whisk or fork until well combined.
- Beat the butter in a stand mixer fitted with a paddle attachment or in a medium bowl with an electric handheld mixer until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and continue to beat until slightly pale and light and fluffy, about 2 minutes more, being sure to scrape the edges of the bowl. Add the egg and vanilla and beat until well combined, another 1-2 minutes, scraping the edges of the bowls as you mix. Add the dry ingredients in two stages, stirring after each addition until just combined. Mix until no dry streaks remain, but be careful not to overmix. Add the oats and stir just until combined. Switch to a spatula and add the cherries. Be sure to scrape around the edges of the bowl to ensure there are no dry streaks and that the cherries are well incorporated.
- Place parchment paper on two baking sheets. Portion the cookie dough into two tablespoon balls, about 55 grams each. You should have 16 cookies. Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350F and place a rack in the middle position of the oven. When ready to bake, place six cookie balls on a prepared baking sheet at least 2 inches apart. Bake for 8 minutes then pick up the baking sheet about 2-4 inches above the rack and drop on the rack. This helps the dough spread out evenly. Continue cooking until the edges of the cookies are golden brown but the centers are still pale and just barely cooked through, another 4-6 minutes. Remove from the oven and cool on the counter for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining cookies (you should have three batches of cookies with the last sheet having 4 cookies).Â
Notes
- Use dried sweetened Montromerency cherries, if possible. You can use unsweetened dried cherries, but note the cookies will be very tart.
- You can make this recipe using half whole wheat and half all-purpose flour.
- It’s very important to use room temperature butter when making cookie batter. If you forgot to pull the butter from the refrigerator, places the butter (still in its wrapper) in a warm glass of water for a few minutes to soften.
- Try adding chopped pecans, walnuts or almonds.
- You can also add white chocolate or regular chocolate chips.
- Try stirring in unsweetened coconut flakes or shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American