Name: White Chocolate Chip Cherry Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Yield: 30
Ingredients: 1 cup unsalted butter; 1 cup light brown sugar; ¼ cup granulated sugar; 2 large eggs; 1 tbsp pure vanilla extract; 1 tbsp molasses; 1½ cups all-purpose flour; 1 tsp Baking Soda; ½ tsp salt; 1½ tsp ground cinnamon; ¼ tsp ground nutmeg; 3 cups old-fashioned whole rolled oats*; 1 cup dried cherries; 1 cup white chocolate chips; 4 oz quality white chocolate bar

white chocolate chip cherry oatmeal cookies recipe

How To Make White Chocolate Chip Cherry Oatmeal Cookies

A wonderful combination of brown sugar, cinnamon, nutmeg, dried cherries, and white chocolate for a hearty and delicious cherry oatmeal cookie.

Preparation: 15 minutes

Cooking: 12 minutes

Chill and Cool Time: 35 minutes

Total: 1 hour 2 minutes

Serves:

Ingredients

1cupunsalted butter,softened to room temperature
1cuplight brown sugar,or dark, packed
¼cupgranulated sugar
2large eggs
1tbsppure vanilla extract
1tbspmolasses
1½cupsall-purpose flour,spoon and leveled
1tspbaking soda
½tspsalt
1½tspground cinnamon
¼tspground nutmeg
3cupsold-fashioned whole rolled oats*
1cupdried cherries
1cupwhite chocolate chips
4ozquality white chocolate bar,finely chopped, optional drizzle

Instructions

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth. Add the eggs and mix on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together. Add to the wet ingredients and mix on low until combined. Beat in the oats, dried cherries, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for about 30 to 60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow the dough to sit at room temperature for at least 30 minutes before scooping and baking.
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for about 12 to 14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
Remove from the oven and let cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Optional White Chocolate Drizzle:

Place the chopped white chocolate in a medium heat-proof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Drizzle lightly over cookies.
Allow the white chocolate to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.