Super soft and chewy white chocolate and cherry oatmeal cookies. These amazing cookies are jam packed with dried cherries, white chocolate chips and are filled with warming spices. The perfect cookie, if you will.
If offered the choice of any cookie in the world, I’ll always choose a variation of the classic oatmeal cookie. They’re comforting, substantial and full of tangy bursts of dried fruit. Everything I’m looking for in a cookie.
I’ve told you about my addiction to having a freezer full of cookies many, many times before. In fact, when I do talk about it, these are the cookies my freezer is jam packed with. I always have frozen oatmeal cookies to hand. They’re perfect for a quick breakfast when you can’t face another bowl of cereal, for a relaxing afternoon cuppa or for whenever unexpected guests pop round. 15 minutes and you’ve got freshly baked cookies in the kitchen, and let’s not mention the smell. No plug in can beat that fug.
Here’s what you’re going to need:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- Baking Powder – This gives the cookies a little rise
- Salt – You always want a little salt in your bakes, this really enhances the taste.
- Cinnamon – I go a bit heavier handed than most oatmeal cookies recipes because I love it. pair it back to 1.5tsp if you’re not as much of a fan.
- Oats – Use rolled oats for these cookies as they give the best texture. They’re the most commonly available oats.
- Dried Cherries – You can find these in most supermarkets. They can be substituted with any kind of dried fruit if you prefer.
- White Chocolate – I use chips but you can use chunks or even a chopped up bar of chocolate if you prefer.
Tips for making White Chocolate and Cherry Oatmeal Cookies:
- Substitutions – You can substitute the cherries or chocolate for whatever dried fruit and chocolate chips you have to hand. Raisins and milk chocolate, blueberries and dark chocolate. Whatever flavour combo speaks to you.
- Chilling – It is essential to chill the cookie dough for at least an hour before baking but you can keep it in the fridge for up to 2 days. If chilling for longer than 1 hour, let the dough sit at room temperature for 30 minutes before scooping.
- Shaping the Cookie Dough – I use a medium ice cream scoop (this OXO one is great!)to portion out the cookie dough. This meals you don’t have to get your hands all sticky and you get uniform sized cookies.
- Freezing – I always freeze raw cookie dough. It’s perfect for when you fancy a freshly baked cookie but can’t be bothered to make a whole batch. Just line a cookie sheet with baking parchment and pop the balls of cookies dough in rows. Freeze on the tray for a few hours before transferring the frozen balls to a zip lock bag. To bake just add an extra 2 minutes to the original baking time.
- Drizzle – These cookies are delicious with or without a drizzle but if you want to add one I’ve got a great tip. Just pop 100g of chocolate chips in a sealed piping bag, place the bag in a mug of boiling water until the chocolate is melted, snip the end off the bag and drizzle away.
- Piping Bag – If you don’t have a piping bag and zip lock bag will do the trick, just snip the corner off instead.
- 250g unsalted butter, at room temperature
- 200g soft brown sugar
- 50g caster sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 200g plain flour
- 1tsp baking powder
- 1/2tsp salt
- 2tsp ground cinnamon
- 250g rolled oats
- 150g dried cherries
- 150g white chocolate chips
- In the bowl of an electric stand mixer fitted with a paddle attachment cream the softened butter and sugars together until light and fluffy, around 3-5 minutes. With the mixer running on low crack in the eggs one at a time, scraping down the bowl between each addition. Add the vanilla extract and mix to combine.
- Add the flour, cinnamon, baking powder and salt to the wet ingredients and mix until just combined. Add the oats, cherries and chocolate chips and mix till combined. Cover the bowl with clingfilm and chill for 2hrs or up to 2 days.
- Preheat the oven to 175C and line two cookie sheets with baking parchment.
- Taking around 2tbsp of dough at a time roll into balls and place onto the prepared baking sheets, leaving 2 inches between each cookie to allow for spreading. Bake for 14 minutes. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
See tips above for chocolate drizzle!
- Prep Time: 10 minutes plus chilling
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Keywords: Cherry, White Chocolate, Cookies, Oatmeal