Chocolate Cherry and Oatmeal Cookies
Indulge in the perfect blend of rich decadence and wholesome comfort with these Chocolate Cherry and Oatmeal Cookies. Packed with chewy rolled oats, bursts of tangy dried cherries, and melty semi-sweet chocolate chips, these cookies strike a flawless balance between fruity sweetness and chocolatey indulgence. A hint of ground cinnamon adds a warm, spiced undertone, making them ideal for any season. Quick and easy to prepare in just under 30 minutes, these cookies are soft yet hearty, perfect for satisfying your dessert cravings or pairing with a hot cup of tea. Whether you're baking for family, gifting, or simply treating yourself, this recipe is your go-to for deliciously irresistible homemade cookies.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 1.25 cups dried cherries, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a handheld or stand mixer to cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add the rolled oats, chocolate chips, and dried cherries to the dough and stir gently using a wooden spoon or spatula until evenly distributed.
Scoop out heaping tablespoons of the dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to leave room for spreading.
Flatten each dough ball slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
5053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 854.0 g | 311% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 520.8 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 462 mg | 36% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
