Pretty much my all-time favorite cookie! Oats, white chocolate chips, dried cherries, and a drizzle of white chocolate to top if off, if you’re feeling a little fancy. THE BEST. Easy to make, no dough chilling required, and the recipe easily feeds a crowd!
This recipe was originally published in April of 2018, but I just updated it with fresh photos!
First off, I have to thank my Mother-In-Law for this recipe! Funny enough, I knew of her homemade cookies in college before Grant and I were even dating!
Grant and I lived in the same dorm when we were sophomores at Drake and he often had cookies from home to share – including these. We were all drooling over how good these cookies were and he said, “My mom makes the best cookies!” She absolutely does!
Of course, I am a stinker and can never be given a recipe without making some of my own tweaks to it. I only changed two things here – I added the dried cherries and the drizzle of white chocolate
I couldn’t help myself, I had about 3/4 of a bag of dried cherries left in the pantry from when I made this AMAZING homemade chocolate bark a ways back. Those cherries were begging to be given some love! I am pleased to report that these cherries were quite satisfied with my decision to add them to these cookies – as were our bellies after we ate the cookies! I’m also pleased to report that I’m done acting like my food can talk to me, heh.
Anyways – back to the cookies. This recipe does make quite a big batch (a little over 3 dozen cookies) so you can definitely cut the recipe in half. Another great option would be to freeze your cookie dough! I think I’ve talked about this before but it’s always a good idea to have an emergency stash of cookie dough in the freezer that you can pop into the oven at a moment’s notice.
To freeze this cookie dough – I recommend scooping or rolling the cookie dough into balls and freezing them on a cookie sheet. After they’re frozen, put the cookie dough balls into a ziploc bag and store in the freezer. I use this cookie dough scoop (affiliate link) for the job and it is honestly the best $5 dollars I have ever spent on a kitchen gadget!
I’ve never had cookie dough live long enough to test this but it’s commonly accepted that cookie dough can be kept in the freezer for up to three months! When you store your frozen cookie dough, label the ziploc bag with the type of cookie and the baking temperature and time so you don’t forget when you go back to bake them later.
I also love this silicone baking mat (affiliate link) (it was a gift from my mom – thanks mom!!). It helps cookies to spread evenly while baking and it makes clean-up a little easier too! Plus, it helps eliminate waste from continuing to buy cooking spray or parchment paper.
Voila – fresh baked cookies any time you want! I don’t know about you, but that sounds like pretty much the perfect life situation. A freezer full of white chocolate chip and cherry oatmeal cookies ready to be baked and eaten? Yes, please.
Did you make this recipe? Snap a photo and leave a comment!
White Chocolate Chip And Cherry Oatmeal Cookies
- 1 stick + 2 TBS butter softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated or cane sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups uncooked oats
- 1 1/2 cups white chocolate chips
- 1 cup dried cherries
- Optional: extra white chocolate, for melting + drizzling
- Prep: Preheat the oven to 350 degrees F and line a few large cookie sheets with parchment paper or silicone baking mats.
- Make the cookie dough: In a large mixing bowl, beat the softened butter until creamed. Add the brown sugar and granulated sugar and mix well, until creamed together and light + fluffy. Add the eggs and vanilla and mix until just combined.Next, add the flour, baking soda, and salt and mix until combined, scraping the bowl to make sure everything gets incorporated. Then, add the oats and mix again.
Roughly chop the dried cherries, if desired. I did this because they were a bit big to start with. Stir the cherries and white chocolate chips into the dough.
- Bake: Drop the cookie dough in balls onto baking sheet using a tablespoon or a cookie scoop. Bake for 8-10 minutes. They'll look almost done but there will still be some little puddles of wet looking batter - that's EXACTLY when to take them out! They'll set up more as they cool. If you cook them longer they'll be overdone. Let cool on baking sheet for a few minutes, then transfer to a cooling rack. Drizzle with a little melted white chocolate, if desired.
- Store: Store cookies in an airtight container at room temp for up to 1 week.
- Make ahead tip: Cookie dough can be made, rolled into balls, and frozen for up to three months. Freeze them on a cookie sheet and once frozen, transfer to a tupperware container or ziploc bag (this prevents them from sticking together before they're frozen). Bake from frozen - just add an extra minute or two.
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