Go Back
+ servings
Print

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 40 cookies
Calories 283kcal
Author Stephanie Simmons

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 283kcal