Chocolate Cherry Oatmeal Cookies
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Chocolate Cherry Oatmeal Cookies. These very eye catching cookies are crispy and chewy and make welcome additions to packed lunches. They freeze well too and would make a great addition to a Holiday baking list.
Originally published Sept 2014.
Buying in bulk might be a great way to save a buck but it can sometimes leave you dreaming up ways to use any surplus of the ingredient left over. That was just the case with these Chocolate Cherry Oatmeal Cookies.
The glacé cherries were bought as a 5 pound container because we use quite a few of them around Christmas time. That's when we bake quite a number of our Newfoundland Cherry Cakes.
We give many of those cakes as gifts and to freeze some too, to have on hand all the time during the Holidays.
Last year we had a surplus of cherries, so I'm getting a head start on this year's supply.
These make terrific cookies to add to school lunches or your brown bag work lunch. I think they'd also go over well at a school or Holiday bake sale because I think they look especially eye catching.
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Chocolate Cherry Oatmeal Cookies. These very eye catching cookies are crispy and chewy and make welcome additions to packed lunches. They freeze well too and would make a great addition to a Holiday baking list.
Ingredients
- 1 ⅓ cups flour
- ½ cup large rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- ½ cup light brown sugar
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¾ cup glace cherry pieces, I cut them in quarters
Instructions
- Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
- In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips and cherry pieces. Reserve a few of each to decorate the tops of the cookie dough before they go in the oven if you like. This really makes them look perfect.
- Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
Notes
The total time does not include an hour chilling time for the dough.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
24Serving Size
18 large cookies or 2 dozen smaller cookiesAmount Per Serving Calories 129Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 106mgCarbohydrates 19gFiber 1gSugar 12gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Are the cherries just chopped and placed on top after cooking? Don't even see them in the ingredients list.
Something went wrong with the website software this morning and a draft of the recipe was posted by mistake. It was very quickly fix and now all the instructions and ingredients are there.
Can you tell me what large rolled oats are? I've only worked with quick cooking oats.
Just plain rolled oats. Quick oats are chopped rolled oats are not. You can use either but I like the unprocessed ones because quick oats tend to be more dusty and can contribute to a crisper cookie rather than a chewy one so you may need to shave a minute or so off the baking time. Barry.
Made these today and they are delicious. I just used 1/2c brown sugar
A lovely cookie. Thank you.
Made these and they are delicious! Only wish there could be a calorie count.
5 *s for sure.
Made these July 3, truly they are one of the best cookies I have ever eaten. I'm making a double batch again this evening to share with my 2 cousins. Thanks for this recipe Barry.