Prepare to elevate your cookie game with these irresistible Oatmeal Dried Cherry and White Chocolate Chunk Cookies that will make your taste buds dance with pure delight! Imagine biting into a perfectly balanced cookie that combines the hearty warmth of classic oatmeal with the luxurious sweetness of white chocolate and the tangy burst of dried cherries. This isn't just another cookie recipe – it's a gourmet experience that transforms an ordinary treat into an extraordinary culinary masterpiece that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup dried cherries
- 1 cup white chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the dough.
- Gently fold in the dried cherries and white chocolate chunks, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't skip creaming the butter and sugars thoroughly; this process creates air and helps your cookies become light and fluffy.
- Use high-quality dried cherries and white chocolate chunks for the most intense flavor.
- Chill the dough for 30 minutes before baking if you want thicker, chewier cookies.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Watch the cookies carefully in the last few minutes of baking – they should be golden at the edges but still slightly soft in the center.
- Let cookies cool completely before storing to prevent moisture buildup and maintain their perfect texture.
- For extra indulgence, try toasting the oats briefly before adding them to the dough to enhance their nutty flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 40mg
