Oatmeal Cherry Cookies
These Oatmeal Cherry Cookies are a delightful blend of chewy oats, tart cherries, and creamy white chocolate—perfect for any occasion!
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter room temperature
- ½ cup shortening
- 1 cup dark-brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups old-fashioned rolled oats
- 2 cups dried tart cherries
- 4 ounces white chocolate chopped or white chocolate chips
Instructions
Method: Oatmeal Cherry Cookies
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.
- In a large mixing bowl, beat the room temperature butter and shortening together with an electric mixer until creamy. Gradually add the dark-brown sugar and granulated sugar, mixing until light and fluffy.
- Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the rolled oats, dried tart cherries, and chopped white chocolate.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Centers may look slightly underbaked but will set as they cool.
- Remove from oven and let cookies cool on baking sheets for about 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Use old-fashioned rolled oats for best chewy texture; quick oats change the texture.
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.
- Substitute shortening with an equal amount of butter for a richer cookie, though texture may slightly change.
- Allow cookies to cool slightly on the baking sheet to help them set and prevent breakage.