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.
Jump to:
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.
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!
- 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.
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
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:
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.
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.
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.
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!
Print
Cherry Chocolate Oat Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy and flavorful Cherry Blossom Cookies featuring whole rolled oats, dried tart cherries, and a luscious chocolate kiss center, optionally drizzled with vanilla almond bark for an elegant finish.
Ingredients
Dry Ingredients
- 2 ¾ cups old-fashioned whole rolled oats
- 1 ⅔ cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon unsulphured molasses
Add-ins and Toppings
- 1 cup dried tart cherries
- 26-28 chocolate kisses
- Optional Vanilla Drizzle: 3 ounces vanilla almond bark, chopped
- ¼ teaspoon coconut oil or vegetable shortening
Instructions
- Mix Dry Ingredients: Whisk together oats, flour, baking soda, ground cinnamon, salt, ground cloves, nutmeg, and ginger in a large bowl, then set aside.
- Cream Butter & Sugars: In a stand mixer fitted with the paddle attachment, cream the softened butter with light or dark brown sugar and granulated sugar at medium speed until fluffy, about 2 minutes.
- Add Eggs: Add the eggs one at a time and mix on high speed just until combined. Then add vanilla extract and molasses, mixing gently until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
- Combine Mixtures: Gradually add the dry oat mixture to the wet ingredients and mix on low speed until fully combined. Then beat in the dried tart cherries on low speed to distribute evenly.
- Chill Dough: Refrigerate the dough for 30 minutes to 1 hour to firm up but avoid chilling longer to prevent oats from absorbing too much moisture.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or non-slip silicone mats for easy cleanup.
- Shape Cookies: Using a cookie scoop, roll dough into two-tablespoon-sized balls. Since dough is sticky, spray your hands lightly with cooking spray mixed with flour for easier handling. Place balls 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the edges are lightly browned but centers remain soft and appear slightly underbaked.
- Add Chocolate Kisses: Remove cookies from the oven and cool on the baking sheets for 8 minutes. Press one chocolate kiss gently into the center of each warm cookie.
- Melt Vanilla Almond Bark (Optional): Combine chopped vanilla almond bark and ¼ teaspoon coconut oil or vegetable shortening in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-second increments, stirring until just melted and smooth.
- Drizzle Vanilla Bark: Transfer melted vanilla almond bark to a zip-top bag, snip off one corner, and drizzle decoratively over the cooled cookies as a finishing touch.
Notes
- Use room temperature eggs and softened butter for proper creaming and dough consistency.
- Lightly spraying hands with cooking spray mixed with flour prevents dough from sticking while rolling.
- Do not overbake; cookies should look soft in the center to maintain chewiness.
- Chilling the dough helps with shaping but avoid chilling too long to keep oats from absorbing excess moisture.
- Vanilla almond bark drizzle adds a sweet finishing touch but is optional.
- Substitute chocolate kisses with your favorite chocolate pieces if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
Leave a Reply