I’M YOUR CH-CH-CH-CHERRY BOMB!
Craving a burst of cherry flavor in every bite? These chewy cherry oatmeal cookies are the perfect treat! Packed with dried cherries and hearty oats, they’re the ultimate comfort food.
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COOKIES FOR BREAKFAST, LUNCH, AND DINNER
Who says oatmeal raisin cookies are just for dessert? I’m here to challenge the norm and declare that these chewy delights are suitable for any meal of the day! These cherry oatmeal cookies are chewy, warm, and are super easy to whip up. The texture is everything with its crispy edges to a soft, chewy center, studded with plumped dried fruit. It has a perfect balance of sweet and satisfying. The best part of these cookies is that it is totally versatile. You can substitute the dried fruit with any other kind, maybe add some nuts to it, or just straight-up oatmeal (no fruit) cookie. Each bit is a delightful mix of sweetness and warmth, perfect for any time of day.
CHERRY OATMEAL COOKIE RECIPE
Ingredients
- 37.5 – unsalted butter, room temperature
- 65 grams – vegetable oil
- 90 grams – brown sugar, light
- 65 grams – granulated sugar
- 10 grams – vanilla extract
- 1 – large egg
- 150 grams – old-fashion rolled oats
- 68 grams – bread flour
- 7 grams – cornstarch
- 3 grams – kosher salt
- 2 grams – baking soda
- 1 gram – cinnamon, ground
- 140 grams – dried cherries, or any other dried fruits
Steps
1
Line a couple baking sheets with parchment paper or silicone mats.
2
In a large bowl, place the oats in it and set aside.
3
In another bowl, whisk the bread flour, cornstarch, salt, baking soda, and cinnamon. Add it to the bowl with the oats and toss together until evenly combined.
4
In the bowl of a stand mixer with the paddle, cream together the butter, oil, sugars, and vanilla extract. Mix on medium-low speed until combined, about 3 minutes.
5
Pause to scrape down the paddle and the sides and bottom of the bowl.
6
Add the egg to the mixer and mix on low for about 2-3 minutes.
7
Add the dry ingredients to the bowl of the stand mixer and mix on low until the dough comes together, about one minute.
8
Scrape down the paddle and sides and bottom of the bowl to ensure there are no dry spots.
9
Add the dried cherries and using a spatula, fold it in.
10
Using your cookie scoop, portion on the dough on the prepared baking pans.
11
Let the dough rest at room temperature for 1 hour, or cover the tray and transfer to the refrigerator to chill for a few hours and up to overnight.* (see noes)
12
Preheat the oven to 350 F / 177 C.
13
Grab a prepared a baking sheet pan and transfer cookies to the pan leaving space between each about 2″ apart.
14
Using the heel of your palm or flat lid or jar, lightly press each cookie to flatten about halfway.
15
Bake for 11 minutes. Let the cookies rest on the baking pan for at least 5 minutes before transferring them to the cooling rack.
