Name: Cherry Chocolate Oat Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 2 3/4 cups old-fashioned whole rolled oats; 1 2/3 cups all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup unsalted butter, softened to room temperature; 1 cup packed light or dark brown sugar; 1/4 cup granulated sugar; 2 large eggs at room temperature; 1 tablespoon vanilla extract; 1 tablespoon unsulphured molasses; 1 cup dried tart cherries; 26-28 chocolate kisses; Optional Vanilla Drizzle: 3 ounces vanilla almond bark, chopped; 1/4 teaspoon coconut oil or vegetable shortening

There’s something unforgettable about biting into warm, chewy cookies filled with bursts of tart cherries and melty chocolate. This Cherry Chocolate Oat Cookies Recipe balances natural sweetness and hearty texture perfectly, making it a go-to for cozy afternoons or sharing with friends.

The image shows several round oatmeal cookies with a rough, bumpy texture, light brown in color, each topped with a single large cone-shaped dark chocolate piece in the center. White icing is drizzled over the top of each cookie in thin, wavy lines creating a contrast against the brown cookie and chocolate. The cookies rest spaced out on a metal cooling rack, and the background is a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Chocolate Oat Cookies Recipe
Top Tip
How to Serve Cherry Chocolate Oat Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Chocolate Oat Cookies Recipe

Why You'll Love This Recipe

I honestly make this Cherry Chocolate Oat Cookies Recipe again and again because it hits all the right notes—chewy oats, tart cherries, and that surprise chocolate kiss in the center. It’s comfort and elegance in one cookie.

Perfect Texture: The oats keep every cookie chewy, never dry or crumbly.
Flavor Harmony: Tart cherries pair beautifully with rich chocolate and warm spices.
Easy to Customize: You can dress them up with vanilla drizzle or swap cherries for other dried fruits.
Impressive Presentation: Pressing a chocolate kiss on top makes these cookies irresistible and gift-worthy.

The image shows 16 round oatmeal cookies arranged in four rows on a silver wire cooling rack, placed over a white marbled surface. Each cookie is golden brown with a rough, bumpy texture from oats and raisins, and has a single large chocolate drop pressed in the center. Thin white icing strands are drizzled in a zigzag pattern over the top of each cookie, adding contrast to the warm tones. In the top left corner, there is a small white bowl filled with dark dried fruits, partially visible. A beige and white striped cloth is folded beside the rack on the bottom right corner. The scene looks bright and clean, with soft natural light highlighting the cookies’ details. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cherry Chocolate Oat Cookies Recipe comes from combining hearty oats with warm spices and tangy cherries, balanced by buttery sweetness and melty chocolate. Picking good-quality ingredients makes a real difference here!

Flat lay of a small mound of old-fashioned whole rolled oats, a neat pile of all-purpose flour, two whole uncracked brown eggs, a square of unsalted butter softened to room temperature, a small white bowl filled with packed light brown sugar, another small white bowl with granulated sugar, a small white bowl containing dark red dried tart cherries, a cluster of glossy chocolate kisses arranged symmetrically, a small white bowl holding smooth molasses syrup, a small white bowl with ground cinnamon, a small white bowl with ground cloves, a small white bowl with ground nutmeg, a small white bowl with ground ginger, a small white bowl with baking soda, a small white bowl with salt, and a small white bowl with vanilla extract, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned whole rolled oats: Give the cookies that chewy texture you crave, but don’t replace with quick oats—they won’t hold up the same.
All-purpose flour: Provides the perfect structure without weighing cookies down.
Baking soda: Helps the cookies rise just enough to stay soft with slightly crispy edges.
Spices (cinnamon, cloves, nutmeg, ginger): Create a cozy, warm backdrop that complements cherries and chocolate perfectly.
Unsalted butter: Using unsalted means you control saltiness—softened for smooth creaming.
Brown sugar and granulated sugar: The brown sugar adds moisture and chewiness, while granulated sugar contributes to just a touch of crispness.
Large eggs: At room temp, they blend easily and help bind everything together.
Vanilla extract and unsulphured molasses: Molasses deepens flavor and adds chew.
Dried tart cherries: Tartness balances the sweet chocolate and sugars.
Chocolate kisses: Add a bit of fun and decadent chocolate that melts right into the cookie.
Vanilla almond bark (optional): Perfect for drizzling a sweet, creamy finish and fancy touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Cherry Chocolate Oat Cookies Recipe is how easy it is to tailor it. I often swap the cherries for dried cranberries or soaked raisins when I want a slightly different vibe, and sometimes sprinkle chopped nuts for an extra crunch.

Variation: I once made these with dark chocolate chunks in place of kisses for a gooier middle—delicious and super rich.
Dietary modification: Swap butter for coconut oil to make these dairy-free; the flavor shifts but still totally tasty.
Seasonal twist: Add orange zest or use spiced dried apricots instead of cherries around the holidays for a festive flair.

Step-by-Step: How I Make Cherry Chocolate Oat Cookies Recipe

Step 1: Whisk together dry ingredients

I start by mixing the oats, flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt in a big bowl. Whisk it well—a few extra spins will keep your spices evenly distributed, so every bite bursts with flavor.

Step 2: Cream butter and sugars until fluffy

Using my stand mixer fitted with the paddle attachment, I beat the softened butter with brown and granulated sugars until fluffy—about 2 minutes on medium speed. This step is key for light, tender cookies, so don’t rush it!

Step 3: Add eggs, vanilla, and molasses

Next, I add eggs one at a time, mixing on high until just combined. Then in goes vanilla and molasses, stirred in gently. Scraping down the sides of the bowl at this point keeps everything evenly incorporated and avoids dry pockets of flour later.

Step 4: Fold in dry mix and cherries

Slowly, I mix in the oat-flour mixture on low speed to avoid overworking the dough. Once it’s just combined, I beat in those tangy dried cherries so they’re evenly distributed without mashing them up.

Step 5: Chill dough briefly

I pop the dough in the fridge for about 30 to 60 minutes. This short chill helps the oats soak up some moisture but keeps the dough pliable for rolling. A longer chill isn’t ideal; the oats absorb too much and the texture changes.

Step 6: Preheat and prepare baking sheets

While chilling, I preheat the oven to 350°F and line two baking sheets with parchment paper or nonstick mats. Prepping the trays ahead of time means you can work swiftly when scooping dough.

Step 7: Roll dough balls and bake

This dough is sticky, so I spray my hands with a bit of cooking spray mixed with flour before rolling two-tablespoon-sized balls. Placed two inches apart on the sheets, I bake the cookies for 10-12 minutes until edges are golden but centers still look soft and a bit underbaked.

Step 8: Add chocolate kisses during cooling

Once out of the oven, I let the cookies cool on the sheets about 8 minutes before pressing a chocolate kiss into the center of each warm cookie. The warmth melts the chocolate slightly for a gooey center that’s honestly the star of the show.

Step 9: Optional vanilla drizzle

For extra flair, I melt vanilla almond bark mixed with a touch of coconut oil in the microwave at half power, stirring every 15 seconds, then drizzle it over cooled cookies using a Ziploc bag with a tiny snip at the corner.

Top Tip

Having made this recipe numerous times, I've learned that a few small tweaks really take these cookies to the next level. Here’s what works best for me every time.

Sticky dough hack: Spraying your hands with cooking spray mixed with flour stops the dough from clinging and makes rolling easier.
Don’t overbake: Take the cookies out when edges are golden but centers look soft—they finish cooking as they cool, staying chewy.
Chill timing: Only chill 30-60 minutes—any longer and oats soak up too much moisture, changing texture.
Chocolate placement: Press the kiss into the cookie as soon as it’s out of the oven so it melts perfectly without losing its shape.

How to Serve Cherry Chocolate Oat Cookies Recipe

cherry chocolate cookies - Serving Suggestion

Garnishes

I usually keep it simple—those chocolate kisses on top are enough decoration. But sometimes I sprinkle a pinch of flaky sea salt or a light dusting of powdered sugar over the vanilla drizzle for a pretty, sophisticated look.

Side Dishes

A cold glass of milk pairs beautifully, but I also love serving these cookies alongside a warm chai latte or a cup of fresh-brewed coffee—the spices in the cookie really shine with warm drinks.

Creative Ways to Present

For holiday gatherings, I place these cookies in a festive tin lined with parchment and add fresh sprigs of rosemary or holly as garnish. They also make charming gifts when stacked and wrapped with a ribbon and a handwritten note.

Make Ahead and Storage

Storing Leftovers

Store your Cherry Chocolate Oat Cookies in an airtight container at room temperature. They stay perfectly chewy for up to 5 days—though I’ll admit they rarely last that long in my kitchen!

Freezing

I’ve frozen these cookies both baked and unbaked. For baked cookies, wrap them tightly in plastic wrap then a freezer bag. They keep well for about 3 months. For unbaked dough, scoop onto a tray, freeze until solid, then transfer to a bag to bake fresh whenever you want.

Reheating

To warm up, I pop a few cookies in the microwave for about 15 seconds—just enough to soften the chocolate and revive that fresh-baked feel. Alternatively, 5 minutes at 300°F in the oven works well for a gentle reheat.

Frequently Asked Questions:

Can I substitute fresh cherries for dried ones in this recipe?

Fresh cherries have more moisture, which can affect the dough texture. I recommend sticking with dried tart cherries for this recipe to maintain the perfect chew and consistency.

What’s the best way to prevent my cookies from spreading too much?

Make sure your butter is softened, not melted, and that you chill the dough for at least 30 minutes. Also, using parchment paper or silicone baking mats helps keep cookies from spreading irregularly.

Can I make these cookies vegan?

You can try swapping butter for coconut oil and using flax eggs (ground flaxseed mixed with water) instead of eggs, but results may vary. These changes will alter texture and flavor slightly, so it’s worth experimenting if you follow a vegan diet.

Do I have to use the vanilla almond bark drizzle?

Not at all! The drizzle adds a lovely sweet finish and beautiful presentation, but the cookies are delicious on their own—especially with the chocolate kiss center.

Final Thoughts

This Cherry Chocolate Oat Cookies Recipe is honestly one of my all-time favorites—a recipe I turn to when I want a cookie that’s comforting but special, familiar but exciting. The blend of chewy oats, tart cherries, and melty chocolate keeps everyone coming back for more. Give it a try—I bet it becomes a staple in your kitchen, just like it has in mine!