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

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


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.



Cherry Oatmeal Cookies

  • ½ cup dairy-free salted butter, softened
  • ¾ cup brown sugar
  • 1 egg, room temperature *can sub 1 flax egg or vegan yogurt
  • 1 tbsp. vanilla extract
  • 1 ½ cups whole grain rolled oats *certified gluten-free if need be
  • ½ cup all-purpose flour *can sub gluten-free 1:1 baking blend
  • ½ tsp. baking soda
  • ½ tsp. coarse sea salt
  • 1 cup dried cherries
  • ½ cup dairy-free white chocolate chips *


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 melted butter, brown sugar, egg, and vanilla extract. Stir together until well combined and creamy.

  3. Add in the whole grain 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.


* 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


  • 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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