Description
Dark chocolate Cherry Oatmeal Cookies are incredibly easy to make using staple ingredients. These bakery-style cookies are chewy on the inside and crispy on the outside and don’t require chill time. They’re the perfect balance of sweet and tart flavors.
Ingredients
Scale
- 210 g (2 cups) old-fashioned oats
- 228 g (1 3/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 226 g (1 cup) unsalted butter, at room temperature
- 165 g (3/4 cup) light brown sugar
- 165 g (3/4 cup) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 120 g (3/4 cup) dried tart cherries
- 130 g (3/4 cup) dark chocolate, chopped
- 50 g (1/2 cup) shredded coconut, optional
Instructions
- Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk the oats, flour, baking soda, and salt.
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until smooth and creamy, 1-2 minutes.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the vanilla and mix until combined.
- Reduce the mixer to low speed. Add the dry ingredients and mix until almost combined. Add the cherries, chocolate, and coconut and mix until just combined.
- Using a cookie scoop, scoop 3 tablespoons of dough per cookie and roll them into balls. Arrange the balls on the prepared baking sheets and slightly flatten them into disc-like shapes, leaving 2 inches of space between each cookie.
- Bake, one sheet at a time, for 10-12 minutes or until the edges are lightly golden brown and the centers look slightly underbaked. Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheets. Transfer to a cooling rack to cool completely.
Notes
Make-ahead: Prepare the dough up to 3 days in advance and store covered in the refrigerator. Allow to come to room temperature before baking.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezer: Store unbaked or baked cookies in the freezer in a freezer-safe container for up to 3 months. If baking from frozen, add an additional 2-3 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking