As a kid, I would often keep a package of those crunchy little oatmeal cookies around as a snack. You know the type; the iced cookies that felt like they might break your teeth to crunch through, and really didn’t have all that much flavor in retrospect?
These days, I much prefer softer, chewier oatmeal cookies. I’ve already made some, like these oatmeal cream pies, but I’ve lately been craving a more typical cookie. I like oatmeal raisin, and I’ve made oatmeal craisin (cranberry raisin) before, but I remembered a cookie I had from a bakery locally a few years ago. It was a chocolate oatmeal cookie. So, I figured, why not do something with that?
I didn’t want to just do plain chocolate or chocolate raisin, though, so I started thinking about other options. What I eventually settled on was cherry. Cherry “raisins” are still pretty moist and soft, so that’s what I used. I also mixed in a few bits of chocolate, because of course I did.
I do recommend making sure that the cherries you get are soft and moist for the best soft and chewy oatmeal cookie. If your cherries are tougher or dry, you can rehydrate them in a little water or fruit juice. You don’t want them to be too tough in your cookies!
This recipe is pretty quick and easy to put together. It makes about two dozen cookies, depending on how big you make them. The one tricky part is knowing when they’re done. You can’t really watch for browning, since they’re chocolate, so they’re already dark.
You have two options there. One, you can trust the time, bake them, and see how they turn out. Even if you overdo it a bit, they’ll still be tasty, just a little crispier. Two, you can bake a test cookie and see how it turns out, then bake the rest according to what you learn. I always prefer that second option, since anything from altitude to the humidity of your home to the kind of oven you have can affect cooking times.
Let me know how they turn out, if you make them!
Chocolate Cherry Oatmeal Cookies
- Baking Sheets
- Parchment Paper
- Mixing Bowl
- Cookie Scoop
- Cooling Rack
- 1 Cup Flour
- 1¼ Cups Oats
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- ⅓ Cup Chocolate Chunks
- ⅓ Cup Dried Cherries Coarsely Chopped
- 3 Tbsp Cocoa Powder
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ½ Tsp Cinnamon
- ½ Cup Unsalted Butter
- 1 Egg
- 1 Tsp Vanilla Extract
- Preheat oven to 350°F. Line your cookie sheets with parchment paper.
- In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- In your mixer, cream together the butter, white sugar, and brown sugar until well-combined and slightly fluffy.
- Beat the egg and vanilla into the butter and sugar mixture.
- Stir in the dry ingredients and mix well.
- Mix in the oats, chocolate chunks, and cherries, to make your cookie dough.
- Using a spoon or cookie scoop, divide the dough into tablespoon-sized balls, placed roughly two inches apart on your baking sheet. Keep in mind that they will spread out as they bake.
- Bake for about 9 minutes.
- Remove from oven and let cool for about five minutes. Then, move them to a cooling rack to continue cooling (and sneak one or two to eat immediately; they're delicious warm.)