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White Chocolate Chip And Cherry Oatmeal Cookies

Delicious oatmeal cookies made with white chocolate chips and dried cherries! Finish them off with a drizzle of white chocolate if you're feeling fancy.
Course Cookies
Cuisine Dessert
Keyword Easy Cookie Recipe, Cookie Recipe for a crowd, White Chocolate Cherry Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14 cookies
Calories 449kcal
Author Stephanie Simmons

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

Serving: 1cookie | Calories: 449kcal | Carbohydrates: 62g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 168mg | Fiber: 3g | Sugar: 39g | Vitamin A: 715IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 2mg