Cherry Oatmeal Cookies
These cherry oatmeal cookies are packed with hearty whole grain rolled oats, tart dried cherries, and creamy white chocolate chips for the perfect sweet-tart balance. With crisp golden edges and a soft, chewy center, they’re easy to make and can be made gluten-free and dairy-free to fit your needs.
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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.
How To Make Chewy Cherry Oatmeal 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.
Easy Cookie Recipes
Love an easy cookie? I’ve got a few here that whip up in a snap!
- Funfetti Sugar Cookies
- Key Lime Pie Cookies
- Peanut Butter Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Espresso Molasses Cookies
- Chocolate Chip Oatmeal Cookies
Cherry Oatmeal Cookies
- 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
Cherry Oatmeal Cookies
- 1/2 cup dairy-free salted butter, softened
- 3/4 cup brown sugar
- 1 large egg, room temperature *can sub 1 flax egg or 1/8 vegan yogurt
- 1 tablespoon 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 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1 cup dried cherries
- 1/2 cup dairy-free white chocolate chips *
Instructions
Cherry Oatmeal Cookies
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Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
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In a large mixing bowl add in the softened butter, brown sugar, egg, and vanilla extract. Stir together until well combined and creamy.
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Add in the oats, flour, baking soda, and salt. Mix until fully combined and a dough forms.
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Add in the dried cherries and white chocolate chips. Stir until just combined.
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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 center appears just slightly under-baked.
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Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack. Enjoy!
- 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
They turned out so chewy! My ideal cookie.
A chewy oatmeal cookie is my ideal cookie too. Thanks for sharing Sanai.
I made these but with cranberries and they turned out great.
Mmmm cranberries sound equally as delicious!
A fun take on a traditional oatmeal cookie. I really enjoyed the white chocolate.
I’m a white chocolate feind! Thanks for baking these up Dana.
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!
Cranberries and white chocolate are perfect together. Solid choice!
Do you think these would work as a bar? I have a granola bar mold and I’m looking for treats for my dairy-free kiddo to take to school. I want to make them into bars but I’m not sure how that would work. Any thoughts?
No, I don’t think they would work for bars unfortunately. That said, here’s a recipe for homemade granola bars that my kids love!
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
I don’t think cranberries will steer ya wrong in this one!
Dairy free butter=margarine.call it what it is,smh
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!
Nice answer to the “snark” ❤️
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!
Woohoo! That literally thrills me to hear Anna!
can’t wait to make these tomorrow for a dear friend who is
coming home from rehab today
That is such a thoughtful treat to make for them.
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?
Yes, that definitely could have been the reason. The butter could have been a bit too soft as well.
I have two, 2lb bags of dried cherries and made these today and added about a 1/4 cup of chopped pecans and 1/4 cup chocolate chips and they were flat and did spread out. I used a cookie scoop 🤔
They are delicious with crispy edges !! ❤️
I may chill it before baking 🤷♀️ next time
Thanks for sharing
If you want a thicker cookie, you can chill the dough up to 3 days in the fridge. I generally recommend overnight for best results.
I assume the softened butter is the melted butter right? The ingredients say softened but directions say melted
Yes. And thank you for pointing that out. I will change it. ♥️
I make these a lot. My young kids love them but they take out the cherries. I love that it uses half the sugar compared to my chocolate chip cookies recipe.
That’s what I like about these ones too!
Love these cookies! Do you know if you can you make these ahead of time? Or if it freezes well?
They freeze great! You can either prep the cookie dough, scoop into balls, and freeze. Or you can bake the cookies and freeze after they’ve cooled.
These are my new favorite cookie to bake! So perfect! Thank you!
That brings a smile to my face!
Should I cream the sugar and butter together first before adding the rest of the dry ingredients?
Yes, the recipe says to cream the butter, sugar, eggs, and vanilla first.
These cookies are delicious, however, the metric measurements for the oats are off. According to metric conversion charts 1.5 cups of oats should be around 150 grams, but I put the 356g mentioned in the recipe and it was too much. I was wondering why my dough was so hard to keep together and that’s why. They still turned out tasty!
I will contact the plug-in and let them know it’s not converting correctly. Thank you for letting me know.
Do you think i could use regular dairy salted butter? And add macadamia nuts to the mixture?
Yes, absolutely!