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
Scale
Dry 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
Wet Ingredients
- 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
Add-ins and Toppings
- 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
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 1/4 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
