White Chocolate Cherry Oatmeal Cookies

Oatmeal raisin cookies are a classic, and you know how much I love putting a twist on a classic! For this recipe I went with the complimentary tart and sweet flavors of dried cherries and white chocolate chips. These cookies are perfect for your holiday dessert table or for a comforting treat all year long.

Mix the Dough

This cookie dough comes together in a few simple steps, but it does require some chilling so make sure you leave at least 30 minutes for that. To make the dough, follow these steps:

1. In a medium bowl, whisk together all purpose flour, baking soda, ground cinnamon, and salt. Add old fashioned oats and mix until combined. Set aside.

2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium-high speed until creamy. Add granulated and brown sugars and continue to mix until light and fluffy.

3. Add two eggs, molasses, vanilla extract, and almond extract and mix until fully combined.

4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

5. Fold in dried cherries and white chocolate chips until evenly distributed.

Cover the dough and chill it in the refrigerator for at least 30 minutes or up to 2 days

Bake the Cookies

While the dough is chilling, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Roll ~1.5 Tablespoon portions of dough into balls using your hands. Place the dough balls on the prepared baking sheet at least 2 inches apart.

Bake the cookies for 13-15 minutes until edges have begun to brown. The cookies will still appear very soft in the center but will continue to to set as they cool. Allow the cookies to cool on the baking pan for at least 10 minutes until transferring to a wire rack to cool completely. Do not try to transfer the cookies before they have set or you might have a crumbly mess on your hands!

Store leftover cookies in an airtight container for 5-7 days or freeze for up to 3 months.

cookies

Yield: 28-30

Author: Laura's Bake Lab

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White Chocolate Cherry Oatmeal Cookies

This twist on the classic oatmeal raisin cookie features dried cherries and white chocolate chips for a crowd pleasing tart and sweet flavor combination.

Prep time: 15 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

• 1 and 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 and 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old fashioned oats
• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs, room temperature
• 1 Tbsp molasses
• 1 and 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 cup dried cherries
• 1 cup white chocolate chips

Instructions

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Then add the oats mix until combined. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy. Add the sugars and continue to mix until light and fluffy.
3. Add the eggs, molasses, vanilla extract, and almond extract and mix until fully combined.
4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
5. Fold in the cherries and white chocolate chips until evenly distributed.
6. Cover the dough and chill it in the refrigerator for at least 30 minutes or up to 2 days.
7. Meanwhile, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
8. Once the dough has chilled, portion it out into ~1.5 Tablespoon sized portions and roll into balls with your hands. Place the balls on the prepared baking sheets at least 2 inches apart.
9. Bake the cookies for 13-15 minutes until edges have begun to brown. The cookies will still appear very soft in the center but will continue to to set as they cool. Allow the cookies to cool on the baking pan for at least 10 minutes until transferring to a wire rack to cool completely. Do not try to transfer the cookies before they have set.
10. Store leftover cookies in an airtight container for 5-7 days or freeze for up to 3 months.

https://www.laurasbakelab.com/blog/white-chocolate-cherry-oatmeal-cookies

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