Simple Oatmeal Cookies with White Chocolate and Tart Cherries
Chewy oatmeal cookies with a delightful combination of white chocolate morsels and tart dried cherries for a little sweet, a little tart and repeat.
Cookies, Oatmeal, Oatmeal Cookies, Tart Cherries, White Chocolate
Cook time based on 3 batches; time per batch 11 to
Makes about 32 cookies
cup (firmly packed)
uncooked quick or old-fashioned oats (not the instant type)
white chocolate chip morsels
for greasing the cookie sheet (instead, the pan can be lined with parchment paper or a silicone baking mat can be used)
Preheat the oven to 350 degrees F.
For the Dry Ingredients
- in a medium size bowl add the flour, baking soda, salt and cinnamon. Whisk together and set aside.
For the Butter and Sugar
- in a large mixing bowl, add the softened butter, granulated sugar and brown sugar. Beat with a hand or stand mixer until light and fluffy.
For the Cookie Dough
- in the large mixing bowl, add vanilla extract and eggs. Beat in the vanilla and egg.
To the mixing bowl, add the flour mixture a little at a time. Set the mixer on low and gradually beat in the flour mixture.
With a soft spatula, scrape any residual flour off the sides of the mixing bowl and stir it into the dough.
To the mixing bowl, add oatmeal, dried cherries and white chocolate morsels. Using a soft spatula or large spoon, stir together until combined.
Grease a cookie sheet with butter
(instead of greasing the cookie sheet with butter, the pan can be lined with parchment paper or a silicone baking mat if preferred).
To the cookie sheet, drop the dough by
2 rounded tablespoons per cookie
that are spaced a couple inches apart.
Baking the Cookies
- bake in a preheated oven until the edges are a light golden brown and the middle of the cookies are still soft
(about 11 to 13 minutes).
Transfer the cookies to a wire rack and cool before serving.
Recipe adapted from
Quaker Oats Vanishing Oatmeal Cookies
For a chewy cookie, remove the cookies from the oven while the middle is still soft.