These Oatmeal Cherry Cookies are crisp at the edges and soft and chewy in the center, made with hearty rolled oats. They are a bright variation on classic oatmeal-raisin cookies, balanced with warm spices and tart dried cherries.
Cookies are one of the easiest and most satisfying things to bake: the dough comes together quickly, you can fold in your favorite mix-ins, and a fresh batch is ready in under an hour. I love experimenting with add-ins—from mini marshmallows in gooey chocolate-mallow cookies to dried fruit in oatmeal cookies. Oatmeal cookies are my personal favorite, and swapping dried cherries for raisins delivers a brighter, slightly tart flavor that lifts the whole cookie.
Why You’ll Love Cherry Oatmeal Cookies
- Uses common grocery-store ingredients
- Easy to adapt or swap ingredients
- Dough freezes well for later baking
- Bright tart cherries paired with warm spices
Ingredients that Matter
This recipe relies on simple pantry items; the quality of a few key ingredients makes a noticeable difference:
- Dried cherries – Sweetened dried cherries give the best balance of tartness and chew. Use ¾ cup for cost savings or up to 1 cup if you prefer more fruit.
- Rolled oats – Old-fashioned rolled oats maintain texture and bite; quick oats will make a softer, less structured cookie.
- All-purpose flour – Keeps the cookie tender. For a heartier result, use half whole-wheat and half all-purpose flour.
- Brown and granulated sugars – Light brown sugar adds moisture and a hint of molasses while granulated sugar helps with crisping the edges.
- Spices – Ground cinnamon and freshly grated or ground nutmeg bring warmth and depth.
- Unsalted butter – Use softened (room temperature) unsalted butter. If using salted butter, reduce or omit the added table salt.
- Table salt – A small pinch balances and enhances flavor.
- Vanilla extract – Adds a sweet, caramel-like note.
- Baking soda – Helps the cookies spread and brown nicely.
- Egg – One large egg binds the dough and contributes to chewiness.
See the recipe card below for exact amounts and scaling.
How to Make Chewy Cherry Oatmeal Cookies
Follow these steps to get cookies that are crisp at the edges and tender in the center:
Whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly combined.
Beat the softened butter until light and fluffy using a stand mixer with a paddle attachment or an electric hand mixer, about 2 minutes.
Add the light brown sugar and granulated sugar, then beat until the mixture lightens and becomes airy, about 2 more minutes.
Beat in the egg and vanilla extract until fully incorporated, scraping the bowl as needed.
Add the dry ingredient mixture in two additions, mixing until just combined to avoid overworking the dough.
Fold in the rolled oats until evenly distributed.
Switch to a rubber spatula, fold in the dried cherries, and scrape the bowl to make sure no dry streaks remain.
Mix just until the cherries and oats are evenly incorporated; avoid overmixing to keep cookies tender.
Line two baking sheets with parchment paper. Portion dough into 2-tablespoon (about 55 g) balls, roll, and place 6 balls per sheet at least 2 inches apart. Chill the sheet in the refrigerator for 30 minutes to firm up the butter; repeat with remaining dough. Chilling helps control spread and yields a chewier texture.
When ready to bake, preheat the oven to 350°F (175°C). Bake the chilled cookies for 8 minutes, then lift the baking sheet a few inches above the oven rack and drop it onto the rack once to encourage even spread. Continue baking until the edges are golden but the centers remain slightly pale, about 4–6 more minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Hint: Remove cookies when the edges are set and golden and the centers still look a bit underbaked; they will finish cooking as they cool for the ideal chewy texture.
Substitutions
This dough is versatile and accepts several easy swaps to suit diets or taste:
- Dried cherries – Sweetened Montmorency cherries are ideal for flavor and texture. Unsweetened cherries work but will yield a much tangier cookie.
- Whole-wheat flour – Substitute half whole wheat and half all-purpose for a nuttier, more wholesome cookie.
- Gluten-free – Use a one-to-one gluten-free flour blend to make the recipe gluten-free; be mindful textures can vary by blend.
- Egg-free / vegan – Replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water) and swap butter for a plant-based alternative. Cookies may be a bit more fragile without a real egg.
Cherry Oatmeal Cookie Mix-Ins
Try these additions to vary flavor and texture:
- Chopped nuts: pecans, walnuts, or almonds
- Chocolate chips or white chocolate chips
- Shredded unsweetened coconut
- Extra spices: a pinch of ground ginger, allspice, or cloves (use sparingly)
Equipment
Basic kitchen tools are all you need: a stand mixer with a paddle attachment or an electric hand mixer, mixing bowls, a rubber spatula, cookie scoop or spoon for portioning, parchment-lined baking sheets, and a wire rack for cooling. A cookie scoop makes portioning consistent and speeds the process.
Storage
Store cooled cookies in an airtight container or zip-top bag at room temperature for 3–4 days. Refrigeration is possible but can dry them out faster. For longer storage, freeze dough balls or baked cookies: portion dough into balls and freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen—add a few extra minutes to the bake time when baking straight from frozen dough.
Top tip
Scoop the dough into portions before chilling. It’s much easier to portion room-temperature dough, and chilling the scooped portions helps the butter firm up so the cookies spread evenly and have a chewier texture.
FAQ
Montmorency or other sweetened dried cherries work best for a balance of tartness and chew. Unsweetened dried cherries are an option if you want a much tarter cookie.
Store raw cookie dough in an airtight container in the refrigerator for 2–3 days. For longer storage, portion the dough and freeze for up to 3 months.
Chopped nuts, chocolate chips, white chocolate chips, or shredded coconut are great additions. Use spices like ginger or allspice sparingly to complement the cinnamon and nutmeg.
More Desserts
If you enjoy these cookies, try other dessert recipes that pair well with similar flavors and techniques.
Dinner Ideas
Need dinner inspiration? Try simple roasted or braised mains that are easy to prepare on busy evenings.
Recipe
Oatmeal Cherry Cookies
5 from 1 review
- Author: Adam Dolge
- Total Time: 1 hour
- Yield: 16 cookies
Description
These Oatmeal Cherry Cookies are crisp at the edges and chewy in the center, combining rolled oats, warm spices, and bright dried cherries for a comforting, flavorful cookie.
Ingredients
- 1 ¼ cup (166 g) all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp table salt
- ¼ tsp ground nutmeg
- 12 Tbsp softened unsalted butter (1 ½ sticks)
- ¾ cup packed light brown sugar (160 g)
- ¼ cup granulated sugar (55 g)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups old-fashioned rolled oats (188 g)
- ¾ cup sweetened dried cherries (about 115 g)
Instructions
- Whisk together flour, cinnamon, baking soda, salt, and nutmeg in a medium bowl.
- Beat the softened butter until light and fluffy. Add both sugars and beat until pale and airy. Add the egg and vanilla, mixing until combined and scraping the bowl as needed. Add the dry ingredients in two additions, stirring until just combined. Fold in the oats, then switch to a spatula and fold in the dried cherries, ensuring no dry streaks remain.
- Line two baking sheets with parchment. Portion dough into 2-tablespoon (≈55 g) balls to make about 16 cookies. Refrigerate the scooped dough for 30 minutes.
- Preheat oven to 350°F (175°C). Place six chilled cookie balls on a prepared sheet, at least 2 inches apart. Bake 8 minutes, then lift the baking sheet a few inches and drop it once onto the oven rack to encourage even spreading. Continue baking another 4–6 minutes until edges are golden and centers are slightly pale. Cool on the sheet 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Montmorency or sweetened dried cherries are preferred for their flavor and texture. Unsweetened cherries will yield a tarter cookie.
- For a whole-grain version, use half whole-wheat and half all-purpose flour.
- Use room-temperature butter for proper creaming. If it’s too cold, soften briefly in warm water while still wrapped.
- Optional add-ins include chopped pecans, walnuts, chocolate chips, or shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American