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White Chocolate and Cherry Oatmeal Cookies

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5 from 5 reviews


Units Scale
  • 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


  1. 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.
  2. 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.
  3. Preheat the oven to 175C and line two cookie sheets with baking parchment.
  4. 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