Cherry Oatmeal Cookies (Edit recipe)

74 recipes
16 followers

Dark chocolate Cherry Oatmeal Cookies are incredibly easy to make using staple ingredients. These bakery-style cookies are chewy on the inside and crispy on the outside and don’t require chill time. They’re the perfect balance of sweet and tart flavors.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	12 g
Carbohydrates:	25 g
Protein:	5 g
Cholesterol:	18 g
Sodium:	91 mg
Fiber:	2 g
Sugars:	15 g
Calculated per serving.

Serves: 26

Ingredients

2 cups Rolled Oats
1.75 cups All Purpose Flour
1 tsp Baking Soda
0.5 tsp Salt
1 cup Unsalted Butter, at room temperature
0.75 cup Light Brown Sugar
0.75 cup Granulated White Sugar
2 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
0.75 cup dried Cherries
0.75 cup Dark Chocolate Chips
0.5 cup Coconut, shredded, optional

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper.
In a medium bowl, whisk the oats, flour, baking soda, and salt.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until smooth and creamy, 1-2 minutes.
Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the vanilla and mix until combined.
Reduce the mixer to low speed. Add the dry ingredients and mix until almost combined. Add the cherries, chocolate, and coconut and mix until just combined.
Using a cookie scoop, scoop 3 tablespoons of dough per cookie and roll them into balls. Arrange the balls on the prepared baking sheets and slightly flatten them into disc-like shapes, leaving 2 inches of space between each cookie.
Bake, one sheet at a time, for 10-12 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheets. Transfer to a cooling rack to cool completely.

Notes

Make-ahead: Prepare the dough up to 3 days in advance and store covered in the refrigerator. Allow to come to room temperature before baking. Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezer: Store unbaked or baked cookies in the freezer in a freezer-safe container for up to 3 months. If baking from frozen, add an additional 2-3 minutes to the baking time.