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 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 14cookies
Calories 449kcal
Author Stephanie Simmons
Ingredients
14 and 1/2tbspsalted butter, melted206 grams
1cuplight brown sugar, packed220 grams
1/2cupgranulated sugar106 grams
2largeeggs
1tspvanilla
1 and 1/2cupsall-purpose flour, spooned & leveled195 grams
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.