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.
- 1cupunsalted butter,softened to room temperature
- 1cuplight brown sugar,or dark, packed
- ¼cupgranulated sugar
- 2large eggs
- 1tbsppure vanilla extract
- 1½cupsall-purpose flour,spoon and leveled
- 1tspbaking soda
- 1½tspground cinnamon
- ¼tspground nutmeg
- 3cupsold-fashioned whole rolled oats*
- 1cupdried cherries
- 1cupwhite chocolate chips
- 4ozquality white chocolate bar,finely chopped, optional drizzle
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.
Cover and store leftover cookies (with white chocolate drizzle or without) at room temperature for up to 1 week.
- Calories: 208.64kcal
- Fat: 10.14g
- Saturated Fat: 5.94g
- Trans Fat: 0.25g
- Monounsaturated Fat: 2.75g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 27.24g
- Fiber: 1.15g
- Sugar: 16.24g
- Protein: 2.86g
- Cholesterol: 30.65mg
- Sodium: 97.52mg
- Calcium: 36.08mg
- Potassium: 106.83mg
- Iron: 0.86mg
- Vitamin A: 65.48µg
- Vitamin C: 1.08mg
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