These are thick and ultra-chewy oatmeal cookies, made with brown sugar and some KILLER mix-ins, are you ready? Dried tart cherries, dark chocolate, and toasty pecans. These cookies totally caught me by surprise and now I am OBSESSED. Originally published November 03, 2017.
Table of Contents
- You will love these oatmeal cherry chocolate chip cookies
- I’m an oatmeal cherry cookie convert
- Ingredients for oatmeal cherry cookies
- How to make cherry oatmeal cookies
- How to store your cookies
- Can you freeze these cookies?
- Frequently asked questions about oatmeal cookies
- More of my favorite cookies
- Dark Chocolate Cherry Oatmeal Cookies Recipe
My mom just sent us kids a list of gift ideas for my dad. His birthday is in December, so all the gift giving tends to happen once a year for him. Here are some of the things he put on his list:
- almonds, bulk
- Pack of low-rise white athletic socks
- Paint my bathroom
- Smart Phone w/ good camera
- H&R Block Tax Software, Premium Federal and State 2017
I can’t even decide what to make fun of first. H&R Block? I mean who doesn’t want tax software for their birthday? Or maybe the almonds. Nothing would make me happier on my birthday than getting a giant bag of almonds (???). Also, did you notice the smart phone request? He doesn’t have one. He uses a flip phone, and by uses I mean he absolutely NEVER uses it, nor does he have it anywhere near his person. Ever. (None of us are bitter about this.)
Also, here’s the best part: I just read Eric this list and the first thing he said was, “That’s your dad’s list from last year I’m pretty sure.” No, Eric. No it isn’t. It’s just basically the same as last years. Oh Dad. I love you.
You will love these oatmeal cherry chocolate chip cookies
Honestly, I was not very excited about trying these cookies. (Dried cherries? Come on. Give me the goods.) My sister-in-law Reesy has been going on about them for ages, “They’re the best cookie ever” “You won’t believe how good they are” etc., etc. Well, I’ve heard it all before Reesy, but dried tart cherries MESSING UP a beautiful chocolate-and-oatmeal cookie sounds like a huge disappointment.
I am also a recent convert to nuts in cookies. I’m freaking 30 years old now, yet the childhood aversion to nuts in cookies is STILL holding strong, even though I love nuts in most situations. It was these Texas Cowboy Cookies (which also feature pecans. You gotta try these, it’s a top recipe on my site. They have a ton of mix-ins, just like today’s recipe, and also just like today’s recipe, I didn’t trust them at first.) and also these Levain Bakery Chocolate Chip Cookies from A Bountiful Kitchen that convinced me to repent of my no-nut ways. (Brownies, however, should NOT have nuts. In ANY situation. I’m sorry, it’s just the truth. If you are family members with a nuts-in-brownies lover, go halfsies like for these Nana’s Famous Fudge Brownies.)
I’m an oatmeal cherry cookie convert
Well guys, I went through the full repentance process on these cookies. And now I’m going to knock on your door and tell you all about them. They are AMAZING. So soft and chewy, so tender, with just the right amount of cherry flavor and chocolate to balance it out. I could not stop eating them.
My parents and my brother were visiting one afternoon after I had baked these. I offered some to everyone and my dad and brother both said, no thanks, I’m watching my girlish figure, or some lame excuse. Finally, they broke down and tried them after my mom would not stop talking about them, and they both had to admit that they were amazing. And then we ate ALL of them.
Ingredients for oatmeal cherry cookies
You´ll need to use tart, dried cherries in this recipe. If you can’t find dried cherries, you can use sweetened dried cranberries, but, honestly? Try to find the dried cherries.
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- butter
- dark brown sugar
- egg
- vanilla extract
- flour
- baking powder
- baking soda
- Kosher salt
- old fashioned oats
- quick oats
- dried tart cherries
- bittersweet chocolate
- pecans
- dark chocolate chips
How to make cherry oatmeal cookies
One last hallelujah about these cookies: NO CHILLING REQUIRED. Guys, I know sometimes you need a cookie in your mouth like yesterday, but the fact of the matter is that chilling the dough almost always makes for a 100x better cookie. But not so with these ones! They are actually better when not chilled. I tried it, and when I put them into the oven cold, they didn’t spread enough and just stayed in little balls of sad half baked dough. You want to make sure that they are not going to flatten into a complete pancake when baking though, so make sure the butter that you cream is soft, but not TOO soft.
1/4 cup of dough per cookie, please.
How to store your cookies
To keep your oatmeal cherry cookies fresh and delicious, start by letting them cool completely—this helps prevent any moisture buildup. Once they’re cool, pop them into an airtight container to keep them nice and soft. If you’re stacking them, don’t forget to use a little parchment or wax paper between the layers to prevent sticking—nobody likes a cookie stuck to another cookie!
Can you freeze these cookies?
You can keep your tasty treats at room temperature for about a week, but if you want to save them for later (if you can resist!), freezing is the way to go. Just freeze them in a single layer on a baking sheet first, then transfer them to an airtight container or freezer bag. They’ll stay good for up to three months! When you’re ready to indulge, let them thaw at room temperature or warm them up in the oven for that fresh-baked taste. And if they happen to get a little hard, just toss a slice of bread in the container with them to help bring back some moisture, or give them a quick zap in the microwave.
Frequently asked questions about oatmeal cookies
Oatmeal cookies can definitely be a healthier option than some regular cookies. They’re packed with oats, which are full of fiber and can help keep you feeling full. Plus, if you throw in some nuts or dried fruits, you’re adding extra nutrients. Just remember, it all depends on the ingredients you choose. If you go for loads of sugar and butter, they might not be that much healthier. So, like most things, it’s all about balance.
Uh-oh! If your oatmeal cookies turned out dry, it could be a couple of things. Maybe you added too much flour or didn’t include enough moisture like eggs or butter. Oats also soak up a lot of liquid, so if you used old oats, they might have absorbed moisture too quickly. Another sneaky culprit could be baking them for too long. Next time, keep an eye on them in the oven, and remember that they’ll continue to cook a bit after you take them out.
Oatmeal cookies are typically at their best when they’re soft and chewy! That´s part of their charm. You want that perfect balance where they hold together but still have a lovely bite. If you prefer a little crunch, you can bake them a bit longer, but be careful not to go too far—nobody wants a cookie that could double as a hockey puck.
More of my favorite cookies
Texas Cowboy Cookies >> these cookies are unstoppable. MAKE THEM!
Buried Cherry Cookies >> I make these every Christmas without fail. They are SO GOOD!
Biscoff Oatmeal Cookies >> you guyyyyssss….these are so good.
Peanut Butter Oatmeal Cookie Recipe >> these Peanut Butter Oatmeal Cookies will blow your mind
The Best Oatmeal Raisin Cookies with Molasses >> the very best oatmeal raisin cookies you will ever have
Pumpkin Oatmeal White Chocolate Chip Cookies >> bakery-worthy for sure
Browned Butter Oatmeal Cherry Chocolate Chip Cookies from Whole and Heavenly Oven
Cherry Chocolate Chip Oatmeal Toffee Cookies from Barbara Bakes
Red Velvet Cookies from The Food Flamingo
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Dark Chocolate Cherry Oatmeal Cookies
Ingredients
- 3/4 cup salted butter, not too soft (1 and 1/2 stick)
- 1 & 1/2 cups dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old fashioned oats
- 1 & 1/4 cup quick oats
- 1 cup dried tart cherries, coarsely chopped
- 4 ounces bittersweet chocolate, 3/4 cup, chopped
- 1 cup pecans, toasted and chopped
- dark chocolate chips, to top cookies
Instructions
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper or silicone baking mats.
- Let your butter sit out of the fridge for like 10-15 minutes.
- In a large bowl or stand mixer, beat together the butter and brown sugar until lighter and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
- Add the egg and vanilla extract. Beat well.
- Add 1 cup of flour to the bowl but don’t mix it in. Use a small spoon to stir the baking powder, baking soda, and salt into the flour. Then use the spoon or mixer to mix in the flour until it is not quite combined.
- Add the old fashioned oats, quick oats, cherries*, chocolate, and chopped pecans.
- Gently fold in the mix ins. Make sure all the flour streaks are gone. Don’t over mix, once it comes together you’re good to go.
- Fill a 1/4 cup measuring cup with dough. Shape the dough into balls and place them on the cookie sheet. You can only fit about 8 cookies per sheet. Make sure there are about 2 inches in between the cookies.
- Bake at 350 for about 12-13 minutes, or until the edges are set. There can be a little bit of shine in the center of the cookie, but it shouldn’t look completely shiny.
- Top immediately with dark chocolate chips.
- Let the cookies cool on the rack for about 5 minutes, then remove them to a cooling rack.
Notes
You can get dried tart cherries at the grocery store next to the raisins and other dried fruit. I like to get the big bag at Costco. This recipe is from Eric’s sister Reesy, who adapted it from Cook’s Illustrated. Also featured on Epicurious.
Nutrition
Can I use all quick oats, I don’t have any old fashioned oats?
Hi Linda! You can use all quick oats, but the texture of the cookie will likely be more dense and less chewy. Still a good cookie!
I can’t wait to try this recipe. Can you use dark chocolate chips instead of chopped dark chocolate
Definitely Meg! If you make these come back and let us know how you liked them :-)
Thanks Sarah! Will do! I love trying new recipes!
These are AMAZING. I’ve come back to this recipe 3 times in the last 6 months. PERFECT!
Yassss another cherry chocolate believer!! So glad you enjoyed it, Thanks for reviewing Mary!
These are phenomenal. I used 85% dark chocolate from the candy aisle, chopped into pieces, and 70% dark chocolate to top the cookies. So good!
Woohoo I’m glad you enjoyed them Nate! This is one of the most underrated cookies on my site I think. They’re so good!
Everyone loved these. I was looking for a cookie with the same flavor profile of a new coffee I was introducing to the office (dark chocolate, dried cherry and praline) and this recipe came up.
I made a smaller cookie instead of a 1/4 cup I used 1/8 cup measure and they tuned out perfectly. I put the chocolate chips on top of just half of the cookies as I know some folf
Sounds like a a pretty good coffee flavor, I bet it would be even better with these cookies to go with it! I’m so glad it was a hit, thanks for the comment Peggy!
Thanks for the recipe, I will try it out soon.
must be a dad thing! my dad asks for the same type of stuff, only he likes filberts not almonds ;)
I add my compliments of this cookie- so chewy, flavorful, and addicting!
I look at your Dad’s lists on multiple levels: the joy he takes in compiling them; the joy we get in reading them!; he’s always happy with what he gets; and at least he gives us a list when we ask for it!! Not that I’m bitter, all 5 of my children… 😝
These sound SO good! I am a huge chocolate covered cherry fan, so these would be right up my alley!!! The only problem is that I cannot have the pecans. I know you said that the pecans are amazing in these, but can they be made without them, and still turn out well?? Would you adjust the other add ins to make up for not having the pecans?
Hey Kathy! You will love these cookies if you love chocolate and cherry! You can safely omit the pecans. The original recipe doesn’t call for them. Add 1 and 1/4 cups flour instead. I hope you love them as much as we do!
These cookies are amazing! I got the recipe from a friend a few years ago when she brought some to my house to have with coffee. They are my favorite cookies and I have baked and gifted them on numerous occasions. Do not skip toasting the pecans, the toasting adds another layer of flavor.
Yay! Another cherry chocolate lover! They are so good right! I was totally blown away. You are totally right about the toasting. It really does something magical to pecans. Thanks for commenting Brandi, it’s so good to hear from you!
Unlike some people, I adore dried fruit in my oatmeal cookies, so BRING IT ON girl! These look a.ma.zing – Santa might get a plateful this year!
These are PERFECT for you then Amy! You will LOVE these! So will Santa for sure :)