Chocolate and Cherry Oatmeal Cookies perfectly wastefulness sweet chocolate chunks, tart cherries, and a dusting of sea salt into a comforting oatmeal cookie that anyone can appreciate.
When it comes to cookie preferences, you have the Chocolate Tweedle Cookie crowd, and the much smaller (but vocal) minority who prefers Classic Oatmeal Raisin Cookies.
We’re not here to pick a side, but rather to unite the cookie loving masses with this one cookie recipe.
These chocolate tweedle cherry oatmeal cookies requite the CCC lovers all the sweet melty chocolate and chewy dough they love, while providing the ORC true-blue with the hearty rolled oats and brown sugar that speaks to their souls.
Did we leave out the raisins? Yes. But hold on! Have you tried baked tart cherries in a cookie yet? I dare wager that once you’ve tasted these cherry chocolate tweedle cookies that you won’t be missing them. And if you are, then you can unchangingly pile them upper atop some Amish Baked Oatmeal for breakfast, or throw as many raisins as you like into our Healthy Trail Mix Recipe.
Why We Love These Cherry Oatmeal Cookies
Everyone will love something variegated well-nigh these cookies, but for us, it boils lanugo to this: This cookie recipe is Fast, Delicious, and Unique.
Fast– You can prep these cherry chocolate tweedle cookies fast (in well-nigh 20 minutes) and have them freshly baked and ready to eat in only 45 minutes (if you use our freezer shortcut). For some unconfined tips trammels out our ultimate guide to freezing cookies and bars.
Delicious– It had been years since I ate one of these cherry oatmeal cookies, but I am not exaggerating when I say that this time, they FLOORED me. The flavors wash over you in a trappy sequence of sweet, oaty, and tart with a slight salty finish and a perfectly golden crispy, buttery, chewy texture.
Upon remoter review, these are a contender for our favorite cookie recipe. Or at least 1a, 1b with the Reese’s Pieces Peanut Butter Cookies with Chocolate Chips or our Iced Orange Cookies. They’re just delicious.
Unique– Finally, this is a perfect cookie recipe to have on hand considering you know that no matter how many others bring cookies to your gathering, torch sale, potluck, or party, that these will stand out as unique. In a sea of middling chocolate tweedle cookie platters, these chocolate tweedle cherry oatmeal cookies shine brightly.
Key Ingredients for Cherry Oatmeal Cookies
- Chocolate– Are you a milk chocolate person or do you prefer visionless chocolate in your cookies? No matter how you wordplay that question, (at least for this cherry oatmeal cookie recipe) there are NO wrong answers. This recipe is GREAT with either or both. Though, whichever you choose, do yourself a favor. Keep that stale bag of chocolate fries locked yonder in the drawer and go superiority and splurge on the guuuud chocolate for this recipe. I’m talking those big ol’ bars of Tony’s, Lindt, or Ghirardelli chocolate. You won’t be sorry.
- Dried Cherries – Montmorency cherries are perfect for their tart sweetness and their juicy size. They’re just slightly worthier than raisins or zestless cranberries, and have a much nicer chew. (*don’t say it, don’t say it… MOOOUTH FEEEEEL) Michigan exports these by the boatload, so you should be worldly-wise to find them at most grocery stores.
- Rolled oats– The oats you know and love. Nothing special here, except how wonderfully oats unchangingly pair with…
- Brown sugar & salt– We love a sweet treat that has a hint of salt, and these cherry oatmeal cookies are no exception. (Ex: Salted Chocolate Pretzel Toffee Bark or Chocolate Covered Pretzels). We use table salt in the cookie dough, and Maldon’s flaky sea salt for the finishing touches.
- Baking essentials, including unsalted butter, eggs, vanilla extract, sultry soda, sultry powder, and flour.
How to Make Cherry Oatmeal Cookies
- Mix wet ingredients. At the electric mixer, write-up together butter and brown sugar until linty and lighter in color. Add eggs one at a time, vibration well without each. Mix in vanilla extract.
- Add dry ingredients. Add the flour, oats, sultry powder, sultry soda, and salt and write-up on low speed until well combined.
- Add the mix ins. Stir in the milk chocolate chunks and cherries on low.
- Chill the dough– Refrigerate the dough for 2 hours or overnight. If you’re in a hurry, you can scoop the dough onto sultry sheets and freeze for 15 minutes.
- Bake. To bake, waif heaping Tablespoons of dough onto a parchment lined cookie sheet, well-nigh 2 inches apart. Torch for 10-12 minutes or until edges are golden brown and mostly set. Allow the cookies to set up completely on the cookie sheet and then remove to a wire rack to cool.
- Finishing touches. Add any spare chocolate pieces or cherries just for (*optional) decoration and sprinkle with flakes of sea salt to taste.
Storing Cherry Oatmeal Cookies
Leftover cookies should be stored in an snapped container at room temperature. They’ll stay soft and chewy for at least five days, sometimes longer.
You can freeze the cookies baked or unbaked. Flash freeze balls of dough surpassing placing them in a ziplock bag and storing for up to 6 months. Cookies can be baked from frozen.
Baked cookies should be stacked with parchment paper between them in a freezer unscratched container and frozen for up to 3 months. Thaw overnight at room temperature.
See this post for full instructions on freezing waif cookies.
There you have it. These chocolate tweedle cherry oatmeal cookies are no increasingly complicated than any other homemade cookie, but I think you will fathom the contrasting and complimentary flavors.
These beauties may never be the #1 favorite for kids who just want a sugar blasted treat (*see GF Monster Cookies), but if you need a increasingly balanced, refined cookie recipe that is one of a kind, these definitely fit the bill.
Enjoy!
Chocolate Tweedle Cherry Oatmeal Cookies
Oatmeal cookies packed with chocolate and zestless cherries then sprinkled with sea salt. The perfect chewy, soft, sweet and salty cookie!
Ingredients
- 2 sticks (16 Tablespoons) butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour
- 1 3/4 cups old fashioned rolled oats
- 1 teaspoon sultry powder
- 1 teaspoon sultry soda
- 1 teaspoon salt
- 1 cup milk or visionless chocolate chunks (about 3 chocolate bars wrenched into pieces), plus increasingly for topping
- 1 cup zestless cherries, roughly chopped, plus increasingly for topping
- Flake sea salt
Instructions
- Preheat the oven to 350 degrees.
- In the trencher of an electric mixer, write-up together butter and brown sugar on medium upper speed until the mixture is linty and light in color, well-nigh 3 minutes. Add the eggs one at a time, vibration well without each addition. Mix in vanilla.
- Add the flour, oats, sultry powder, soda, and salt and write-up on low speed until well combined.
- Stir in the chocolate chunks and cherries.
- Refrigerate the dough for 2 hours or overnight. If youre in a hurry, you can scoop the dough onto sultry sheets and freeze for 15 minutes.
- To bake, waif heaping Tablespoons of dough onto a parchment lined cookie sheet, well-nigh 2 inches apart. Torch for 11-13 minutes or until outsides are golden and interior is still a bit soft and puffy. Dot with a few spare chocolate chunks or cherries for a trappy presentation. Allow the cookies to set up completely on the cookie sheet and then remove to a wire rack to cool.
- Sprinkle with flakes of sea salt and store in an snapped container.
Notes
I have made these many times with both visionless and milk chocolate. I (Courtney) tend to prefer milk chocolate and Will prefers visionless chocolate, but we wont say no to either! We moreover like to dot the tops with a few uneaten chocolate fries and cherries right without they come out of the oven for a trappy presentation.
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Nutrition Information:
Amount Per Serving: Calories: 222Total Fat: 11gSaturated Fat: 6gCholesterol: 34mgSodium: 122mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.
Still Hungry for More?
We can’t get unbearable cookies either. That’s why we have so many variegated cookie recipes!
Just search “cookie” up in the search bar to find our Christmas time favorites like these snowflake Canestrelli, archetype Peanut Butter Thumbprint Cookies, our soft and chewy Ginger Molasses Cookies, or these soft-hued Lemon Rosemary Butter Cookies.
For our springtime lineup, don’t miss our Mint Oreo Cookies, Coconut Cookies, these Cadbury Mini Egg Cookies, or these no torch Chocolate Birds Nests.
Once we made these cookies, and had a baby
Now updated, the original reprinting for this post included the pursuit story.
When I was pregnant, I made a lineage plan. It was lovely and detailed and unwisely specific. Among other things, I planned to victorious at the hospital midway through labor, uncomplicatedly stroll into labor and delivery, and show up with a plate of cookies to share with all the nurses.
Instead, the Mr. ended up rushing me (*moaning) up to the third floor in a wheelchair (apologies to the unwitting couple who joined us on that elevator ride…yipes!), where I delivered the victual within well-nigh an hour of showing up. The cookies (and my laptop), sadly, were left in my suitcase in the car, which was left unlocked, with the door wide open. Did I mention we were a tad rushed? And maybe slightly distracted?
After the unconnectedness subsided and we were settled in our recovery room with the new baby, the Mr. went when out to the car only to discover our oversight, and fetch these Cherry Oatmeal Cookies for our nursing staff. Thankfully everything worked out (with the baby, this recipe, and the fact that our car wasn’t burgled or taken over by raccoons.)
One nurse plane stopped by our room later to tell us they were the weightier cookies she’d overly had!
Oh lineage plans, you are hilarious.
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