This chocolate chip oatmeal cookies recipe (with cherries) is just SO good!!! The cookies are unique and they have a nice amount of spice and the texture is just perfection. A must-try, especially this fall and winter, they’re also a Scandinavian holiday cookie!
I made this chocolate chip oatmeal cookies recipe (with cherries) after seeing them in a cookbook called Scandinavian Gatherings. The cookbook is so beautiful and the cookies are AMAZING! I rarely come across a cookbook I enjoyed so thoroughly. I purchased 3 copies for my 3 sisters for Christmas; that’s how much I love this book.
It’s a cozy cookbook and just makes me ‘feel’ comforted. The book shares beautiful stories, traditions, celebrations and crafts.
What ingredients do you need to make these oatmeal chocolate chip cookies?
- Butter: salted or unsalted butter work in this recipe
- Sugar: granulated sugar is used for the sweetness in this recipe
- Brown sugar: adds a touch of caramel/molasses flavor to cookies, you can use light or dark brown sugar
- Eggs: this recipe uses large eggs
- Vanilla extract: always helps with flavor, I use a good quality one like this!
- Flour: This recipe calls for all purpose flour, you can make this a gluten-free recipe by using GF baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour, it’s the one I’ve had the best results with.
- Baking soda and baking powder: A must-have leavening for baking recipes.
- Ground cinnamon: these are a cookie with a bit of spice and it starts with cinnamon.
- Ground Cardamom: these cookies also have a unique spice in them, cardamom!
- Old-fashioned rolled oats: the heart of this recipe and what makes these so tasty, if GF make sure to check the label for GF oats.
- Dried tart cherries: it really is best to use tart cherries as it is a great contrast to the sweetness in the cookie
- Sliced almonds: you can also just finely chop whole almonds if you prefer
How to make chocolate chip oatmeal cookies (with cherries)
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Preheat the oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mats
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In a large bowl, with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating after each addition. Add the vanilla and mix until blended.
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In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and cardamom. Then add the dry ingredients to the butter and sugar mixture. Beat on low until combined.
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Stir in the oats, cherries and almonds. The dough might be too thick for an electric mixer at this point. If that’s the case, stir in these last additions by hand with a wooden spoon.
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Scoop the dough into 1.5-tablespoon balls (about the size of a golf ball), and place 1.5 inches apart on the prepared baking sheets. (I use this cookie scoop) Place twelve cookie dough balls on each baking sheet. My favorite baking sheets are the Goldtouch brand from Williams Sonoma.
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Bake for 11 minutes, or until the cookies are set and slightly flattened out. Put the cookies on a cooling rack to finish cooling completely.
Can you freeze these chocolate chip oatmeal cookies?
- Yes! This recipe makes about four dozen cookies, so I used the same freezing method as I do here and it worked great! I’d bake two batches to enjoy and freeze the rest of the dough in balls to bake at a later time.
- If you’d rather not freeze the cookies, give a few extra cookies as a food gift. A few other great food gift recipes are below:
Chocolate Chip Oatmeal Cookies Recipe (with Cherries)
Equipment
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar lightly packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp table salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 3 cups old-fashioned rolled oats
- 1 cup dried tart cherries
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
- In a large bowl, with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating after each addition. Add the vanilla and mix until blended.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and cardamom. Then add the dry ingredients to the butter and sugar mixture. Beat on low until combined.
- Stir in the oats, cherries and almonds. The dough might be too thick for an electric mixer at this point. If that’s the case, stir in these last additions by hand with a wooden spoon.
- Scoop the dough into 1.5-tablespoon balls (about the size of a small ping-pong ball), and place 2 inches apart on the prepared baking sheets. Place twelve cookie dough balls on each baking sheet.
- Bake for 10 minutes, or until the cookies are set and slightly flattened out. Put the cookies on a cooling rack to finish cooling completely.
[…] pointed at these cookie bars and said he wanted to make them (similar to when he wanted to make the chocolate chip oatmeal cookies with cherries). So we made them, and he proudly walked them over to the new neighbors’ houses, it was so […]