Imagine biting into a cookie that perfectly balances rich, velvety dark chocolate with tangy dried cherries, all nestled within a hearty oatmeal base. These aren't just ordinary cookies - they're a gourmet experience that will transform your everyday baking into a culinary adventure. Whether you're a chocolate lover, a baking enthusiast, or simply someone who appreciates extraordinary treats, these Dark Chocolate Cherry Oatmeal Cookies will become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup dark chocolate chips
- 1/2 cup dried cherries
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer or whisk.
- In a separate bowl, combine the all-purpose flour and baking soda, whisking together to ensure even distribution.
- Gradually add the dry flour mixture to the butter-sugar mixture, stirring until a soft dough forms.
- Fold in the rolled oats, ensuring they are evenly distributed throughout the dough.
- Gently mix in the dark chocolate chips and dried cherries, being careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly press down on each cookie dough ball to slightly flatten, helping them spread evenly during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely, allowing them to firm up and develop a crisp texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature butter for smoother creaming and better cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- For uniform cookies, use a cookie scoop or weigh each portion.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra chewiness, slightly underbake the cookies and let them finish setting on the hot baking sheet.
- Store cookies in an airtight container with a slice of bread to maintain moisture.
- For intense flavor, consider toasting the oats briefly before adding them to the dough.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 10mg
