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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!
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White Chocolate Chip And Cherry Oatmeal Cookies
Ingredients
- 14 and 1/2 tbsp salted butter, melted, 206 grams
- 1 cup light brown sugar, packed, 220 grams
- 1/2 cup granulated sugar, 106 grams
- 2 large eggs
- 1 tsp vanilla
- 1 and 1/2 cups all-purpose flour, spooned & leveled, 195 grams
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned whole rolled oats, divided, 312 grams
- 1 and 1/2 cups white chocolate chips
- 1 cup dried cherries, roughly chopped
- Optional: extra white chocolate, for melting + drizzling
Instructions
- Prep Oats: Add 2 cups of the whole-rolled oats to a food processor and pulse until they are broken down into something that resembles a flour – you just made oat flour. We'll use this with the dry ingredients in the next step.
- Make the cookie dough: Melt butter in a large mixing bowl. Whisk in the sugars, then whisk in the eggs and vanilla. Add the dry ingredients, including the 2 cups of pulsed oats (oat flour) and the 1 cup of whole rolled oats. Fold the dry ingredients into the wet ingredients with a silicone spatula or wooden spoon until just a few streaks of flour remain. Fold in the chopped cherries and white chocolate chips until evenly distributed.
- Rest Dough & Prep to Bake: Pop the bowl in the fridge, covered with a clean kitchen towel, to rest for 10 minutes while you preheat the oven to 365 ℉ and line your baking sheets with parchment paper.
- Bake: Scoop cookie dough balls that are 90 grams in size. Place 5-8 cookies (leaving some room for spread) on a baking sheet lined with parchment paper. Bake at 365℉ for 9 minutes. Let remaining dough rest on the counter while it's waiting its turn to bake.The cookies will have a few small spots that still look like wet dough on top when done, but the edges will appear just set – this is completely normal for these cookies, and they will set up to the perfect soft & chewy consistency as the residual heat on the pan continues to bake them, and as they cool. Place cookie sheet on a wire rack to cool.
- Serve & Store: Enjoy these oatmeal cookies once they're still warm but cool enough to handle, or let them cool completely. Store cooled cookies in an airtight container at room temperature for 4-5 days.
- Make-Ahead Tip: Cookie dough can be made, rolled into balls, and frozen in an airtight container for 1-2 months. Freeze them on a cookie sheet and once frozen, transfer to a tupperware container or ziploc bag (this prevents them from sticking together in a giant glob). Bake from frozen - just add an extra minute or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great cookies!
Thanks so much, Winston!
Delicious and so chewy. I was skeptical about pulling them out when they looked wet in places but they were perfect. Good instructions, thank you
So glad you enjoyed these cookies – thanks Julia!
I followed this recipe exactly, and they turned out wonderful. The dough gets VERY thick so I had to mix in the last 3 ingredients with my hands. (I wore disposable kitchen gloves to keep my hands clean.)
So glad you enjoyed these cookies, Sandi!
Just made these and they are delicious! I kept my dried cherries whole and used big white chocolate chunks. Thank you!
So glad to hear that, Jackie! These cookies are one of my all-time favorites 🙂
Wow! These look so delicious!
Ah these look delicious. Im definately trying them to use up some easter chocolate this week during half term
What a perfect idea, Gail!
Yummmy! I am always ? for new cookie recipes
Me too! Cookie addict over here ??