Easy and delicious soft and chewy oatmeal cookies packed with white chocolate chips and dried cherries. These White Chocolate Cherry Oatmeal Cookies are a perfect snack anytime you crave a sweet treat.
I don’t know about you but white chocolate is one of my favorites, and these cookies don’t last long at my house. They’re chewy, buttery and have just the right balance of tangy dried cherries to sweet white chocolate chips. The recipe is pretty straightforward and easy to make, so you can bake them up anytime. You can swap out the dried cherries for dried cranberries if that’s what’s in your pantry. Whether warm from the oven or straight from the cookie jar, the whole family will love these white chocolate cherry cookies!
Start by whisking together the flour, baking soda and salt in a bowl and set aside.
The next step involves creaming the butter and both sugars together. I like to use my stand up mixer for this task, but a hand beater or a big mixing spoon work fine too.
What type of butter to use?
I use unsalted butter for this recipe. I can control how salty to make the dough by adding in just the right amount of salt. This recipe calls for room temperature butter. I find that leaving it out for an hour is enough for softening. If you forget to leave it out or simply want to make cookies on the spot, you can microwave the butter with paper on in 5 second intervals. Give the stick a ¼ turn and microwave for another 5 seconds until it softens. You usually won’t need more than 20 seconds.
Make sure you get a nice and creamy consistency when beating the butter and sugar. The sugar aerates the butter and creates air pockets, giving you that perfect cookie texture. Beat in the egg and vanilla, scraping down the sides of the bowl at least once. Add the dry ingredient mixture and mix until just combined.
Stir in the oats, dried cherries, and white chocolate. If needed, you can store the cookie dough in the fridge for up to 2 days before baking.
Drop the batter by using a tablespoon or cookie scoop onto a cookie sheet. I use a silicone baking mat on the baking sheet. I’ve noticed the cookies spread more evenly when I use the mat and it makes for pretty easy clean-up. You can line the baking sheet with parchment and it works well too. Bake for about 15-18 minutes, and let cool on a wire rack.
The white chocolate cherry cookies will last for up to a week in an airtight container or cookie jar.
If you want to load up your cookies with extras, shredded unsweetened coconut pairs well with white chocolate and dried cherries. You can add in chopped nuts for crunch. I like macadamia nuts with this combo. Chopped pecans would also work well too. If you like a salty sweet combo, sprinkle a few Maldon sea salt flakes on top of each cookie before baking.
To freeze cookie dough.
It’s always a good idea to have a stash of cookie dough in the freezer ready at moment’s notice. You can double or triple this recipe and freeze extra dough for when those sweets cravings hit.
Use a cookie scoop or roll the dough into balls and freeze them on a cookie sheet. After they’re frozen, put the cookie dough balls into a ziploc bag and store in the freezer. I like to label the ziploc bag with the type of cookie and details like the baking temperature, baking time and date made. Store the dough balls in the freezer for up to six months.
When baking the dough from frozen, keep them in the oven a few minutes longer than the recipe calls for, just remember to keep an eye on them.
- To measure the flour for baking, use a spoon to scoop flour into the measuring cup instead of dipping the cup straight into the flour. Level it off with the flat edge of a knife.
- I use old-fashioned rolled oats in this recipe. You won’t get the same chewy texture with quick cooking oats.
- You can bake the dough without chilling, but chilling it for at least 30 minutes in the fridge gives you less cookie spread.
- A silicone baking mat also prevents too much cookie spread when baking.
- Use room temperature baking sheets. Never put dough on a hot baking sheet—just another way to prevent cookie spread.
- Bake one batch at a time for even baking.
- Always use high quality ingredients. Pure vanilla extract is so much better than the artificial kind, and that goes for the other baking ingredients like white chocolate chips too.
- 8 ounces softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups rolled oats
- 2 cups white chocolate chunks
- 1 cup dried cherries
Preheat oven to 350. Cream butter and both sugars in a mixing bowl until creamy.
Add vanilla and eggs and cream until combined.
Sift flour, baking powder, baking soda and salt and add to the butter mixture. Stir until combined.
Stir in oats, cherries and chocolate.
Drop batter by using a tbsp onto a cookie sheet and bake for about 15-18 minutes, cool on a wire rack.