Chewy Oatmeal Cherry Cookies

Chocolate Chip Oatmeal Cherry Cookies on a baking sheet

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!

Course Dessert

Cuisine American

Keyword Chewy Chocolate Chip Cherry Oatmeal Cookies, Oatmeal Cherry Cookies

Servings cookies

Calories 170kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup all-purpose flour (120 grams)
¾ tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 stick unsalted butter (113 grams) softened to room temperature
½ cup light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
1 large egg
1 tsp pure vanilla extract
2 cups old fashioned rolled oats (160 grams)
¾ cup dried cherries
1 cup Hershey's Special Dark chocolate chips (my fav for these - so delicious!)

Instructions

INGREDIENT PREP

Set out butter and egg to reach room temperature.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
Measure out ¾ cup of dried cherries and chop into smaller raisin-sized pieces.

MAKE THE DOUGH

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.
Next beat in egg and vanilla on low speed until fully mixed and smooth.
With mixer still running, gradually add the flour mixture until incorporated.
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.
Use a 3 TBSP cookie scoop to measure out 18 scoops of dough.
Arrange scoops of dough on a parchment lined baking sheet spaced 2.5 inches apart to allow the cookies adequate room to spread.
TIP: place remaining cookie dough scoops on a plate in fridge between batches for less spreading.

LET'S BAKE SOME COOKIES!

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.
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.
Allow the cookies to cool on the baking sheet for 10 minutes then transfer to a wire baking rack to finish cooling.
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!
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.
Store leftover cookies in an airtight container on the counter for up to 3-4 days.

Notes

If making cookies smaller than 3 TBSP, check bake time earlier as they’ll bake faster.

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.

Nutrition