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Cherry Oatmeal Cookies

I truly love where I live. I get to experience the full depth of each four seasons. It’s beautiful. That said, we don’t get cherry season until late summer. And gosh darn, I was craving cherries last weekend something fierce. Cherry cookies to be exact. So what’s a northern Canadian gal to do but go to the store and grab a bag of dried tart cherries for these easy, chewy, and delicious Cherry Oatmeal Cookies.


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Golden brown oatmeal cookies laying on a table on top of white parchment squares full of white chocolate chips and dried cherries.

Cherry Oatmeal Cookies

A hearty cookie full of whole grain rolled oats, bursting with dried tart cherries. Complimented with sweet white chocolate morsels of yum and a hint of salt. These cherry oatmeal cookies smell an absolute dream as they bake up to golden chewy oatmeal cookie perfection. The best one-bowl cherry cookie recipe you’ll ever try!

An Easy One-Bowl Cookie Recipe

Sometimes I have zero desire to pull out my beloved KitchenAid mixer. As fabulous as it is for baking, sometimes I want to throw everything into a bowl, give it a mix, and call it a day. Am I alone? I can’t be! For the sole reason of ease, I’ve created this super simple one-bowl recipe. You literally only need one bowl.

A messy short stack of oatmeal cookies on a piece of white parchment paper full of dried cherries and white chocolate chips.

How To Make Chewy Cookies

The key to a chewy cookie is in the ingredients. Sugar type and fat source to be exact. This recipe calls for brown sugar and butter the two factors that will help in producing a chewy cookie texture and consistency. Both butter and brown sugar contain softening properties which add moisture to the cookie dough. More moisture means a chewier cookie. A higher oat to flour ratio is also going to help produce an ultra chewy cookie texture.

So first grab a large mixing bowl. Second, get out the ingredients. And third, bake up a batch of these super easy one-bowl cherry oatmeal cookies. You won’t regret it. Chewy cookies with a crisp edge loaded with dried tart cherries and white chocolate chips. A cherry oatmeal cookie recipe that you’ll be baking on repeat whether it’s cherry season or not.

A handful of golden brownoatmeal cookies laying on parchment squares with whole grain oats.

Easy Cookie Recipes

Love an easy cookie? I’ve got a few here that whip up in a snap!

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A messy short stack of oatmeal cookies on a piece of white parchment paper full of dried cherries and white chocolate chips.

Cherry Oatmeal Cookies


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4.9 from 7 reviews

  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 24 Cookies 1x
  • Diet: Gluten Free

Description

Easy one-bowl chewy cherry oatmeal cookies loaded with tart dried cherries, white chocolate chips, and hearty whole grain rolled oats. This is a cookie recipe you’ll make time and time again.


Ingredients

Units Scale

Cherry Oatmeal Cookies

  • 1/2 cup dairy-free salted butter, softened
  • 3/4 cup brown sugar
  • 1 egg, room temperature *can sub 1 flax egg or 1/8 vegan yogurt
  • 1 tbsp. vanilla extract
  • 1 1/2 cups whole grain rolled oats *certified gluten-free if need be
  • 1/2 cup all-purpose flour *can sub gluten-free 1:1 baking blend
  • 1/2 tsp. baking soda
  • 1/2 tsp. coarse sea salt
  • 1 cup dried cherries
  • 1/2 cup dairy-free white chocolate chips *

Instructions

Cherry Oatmeal Cookies

  1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.

  2. In a large mixing bowl add in the softened butter, brown sugar, egg, and vanilla extract. Stir together until well combined and creamy.

  3. Add inwhole-graingrain oats, flour, baking soda, and salt. Mix until fully combined and a dough forms.

  4. Add in the dried cherries and white chocolate chips. Stir until just combined.

  5. Using a 1.5 tbsp cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 3 inches apart (note that these cookies will spread) and bake for 9-11 minutes or until the edges are golden brown and the centers appear just slightly under-baked.

  6. Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack. Enjoy!

  7. Store leftover cookies in an airtight container at room temperature for up to 7 days. They can also be frozen in a freezer bag or double-wrapped with plastic wrap for up to 6 months.

Notes

* I use Pascha dairy-free white chocolate chips which can be found here on amazon. If you are not dairy-sensitive, use regular white chocolate chips.

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 165
  • Sugar: 16 Grams
  • Sodium: 27 Miligrams
  • Fat: 5 Grams
  • Saturated Fat: 3 Gram
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Gram
  • Carbohydrates: 22 Grams
  • Fiber: 1 Gram
  • Protein: 1 Gram
  • Cholesterol: 17 Miligrams

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21 Comments

      1. I decided to make these cookies with dried cranberries rather than Cherries (only because I’m not a fan of cherries) and they were amazing! I gave some to a few of my friends and all of them told me they were the best cookies they’ve ever had!






  1. Just made these and they are delicious! I used cranberries because that’s all I had ? and they turned out amazing. The perfect, chewy oatmeal cookie






    1. Hi Marcia, you can definitely use regular butter if that’s your preference! I and two of my daughters have IBS and cannot consume dairy without incredible pain and health consequences and that’s why we are dairy-free. This is also a dairy-free baking blog. I’d be happy to recommend a “regular” baking blog that perhaps is better suited to your preferences? Let me know. I’m happy to help!

  2. I made these this morning and they are EXCELLENT! I love the chewiness of the oatmeal and sweet addition of white chocolate chips and dried cherries. I already know I will be making this recipe a lot!






  3. Taste is EXCELLENT! Used mini dark chocolate chips and dried cherries. Yum. But they came out thin and flat – I think because I didn’t have a cookie scoop and used a heaping tablespoon. Could that be it?






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