Best 3 Chocolate Chip Oatmeal Cookies With Dried Cherries Recipes

Indulge in the delightful symphony of flavors with these Chocolate Chip Oatmeal Cookies with Dried Cherries, a delectable treat that combines the comforting taste of oats, the richness of chocolate chips, and the tangy sweetness of dried cherries. These cookies are not just a culinary masterpiece but also a journey through textures, from the chewy oats to the gooey chocolate chips and the soft, moist cookie base. With three variations of this classic recipe, you can explore a range of taste sensations. The original version offers a harmonious balance of flavors, while the second variation adds a touch of nutty goodness with walnuts and the third one surprises your palate with the zesty zing of orange zest. Each bite is a perfect symphony of flavors and textures, leaving you craving more.

Let's cook with our recipes!

CHOCOLATE-CHIP OATMEAL COOKIES WITH DRIED CHERRIES

Chocolate-Chip Oatmeal Cookies with Dried Cherries image

Provided by Bon Appétit Test Kitchen

Categories Food Processor Chocolate Egg Dessert Bake Picnic Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Dried Fruit Oatmeal Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 ounces)
1 1/4 cups semisweet chocolate chips

Steps:

Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend.
Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Chocolate Chip Cherry Oatmeal Cookies image

"My husband and I love homemade cookies, but a full batch is too much," writes Denise Fritz of Ormond Beach, Florida. "So I concocted these oatmeal cookies with chocolate chips and dried cherries. This recipe is for chocolate-covered cherry lovers everywhere!"

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 15 cookies.

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dried cherries, chopped
1/2 cup semisweet chocolate chips

Steps:

In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

Nutrition Facts : Calories 203 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries image

I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.

Provided by happynana

Categories Drop Cookies

Time 1h

Yield 16 cookies

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups old fashioned oats
1 cup toasted pecans, chopped
1 cup dried tart cherry, chopped coarse (I used cranraisins)
4 ounces bittersweet chocolate, chopped into the size of chocolate chips (I used semi sweet chocolate chips)
12 tablespoons unsalted butter, softened, but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Steps:

I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
Preheat oven to 350 degrees.
Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
Whisk flour, baking powder, baking soda and salt in medium bowl.
In second medium bowl, stir together, oats, pecans, cherries and chocolate.
In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough evenly into 16 portions; about 1/4 cup each.
Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your cookies. Look for chocolate chips that are made with real cocoa butter, and use fresh, dried cherries.

Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.

Chill the dough before baking. This will help the cookies to keep their shape and prevent them from spreading too much.

Bake the cookies at a high temperature for a short amount of time. This will give the cookies a crispy exterior and a chewy interior.

Let the cookies cool completely before storing them. This will help them to keep their shape and prevent them from becoming too soft.

Conclusion:

Chocolate chip oatmeal cookies with dried cherries are a classic cookie recipe that is loved by people of all ages. These cookies are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect chocolate chip oatmeal cookies with dried cherries that are sure to be a hit with your family and friends.