Chocolate Chip Cherry Oatmeal Cookies

I have a theory.


Few people in their right mind would actually choose an oatmeal raisin cookie. More often than not, cookie eaters everywhere turn to them in a desperate hope that by trading beloved chocolate chips for grossly uninspiring raisins and throwing in some oats, their cookie will now qualify as “healthy”.


Still, I love oatmeal cookies for their heartiness and soft, chewy texture. The oatmeal raisin cookie recipe on the Quaker Oats box has been a family favorite for years – with a few twists, of course.


#1 – Raisins out, chocolate chips in. Is this even a choice humanity should have to make? If you’re going to eat a cookie (or more importantly, make a cookie), there’s no reason why you’re not putting chocolate in.

#2 – Dried cherries. It adds a little bit of tartness with the sweetness of the chocolate that will make your mouth very happy. (I’ll admit, I only put them in half the batter for a certain little brother.)

#3 – Less oatmeal. Personally, I think 3 cups of oats is a little much – at that point, you can barely stir the batter. Keep in mind, the original recipe comes from the oatmeal box, so of course they would like you to use as much as possible. Two cups will give you a perfectly oat-y cookie without going nuts.


I really do love these cookies. The oats give them a great texture that makes them a little more comforting, and the chocolate cherry combination is always a hit. They might not be strictly healthy, but I won’t judge if you eat them for breakfast anyways 😉

Chocolate Chip Cherry Oatmeal Cookies

Makes 12

Adapted from the Quaker Oat Box

1/2 cup of granulated sugar

3/4 cup of brown sugar

1/2 cup of butter

2 teaspoons of vanilla extract

2 eggs

1 1/2 cups of all purpose flour

1 teaspoon of baking soda

1 teaspoon of cinnamon

1/2 teaspoon of salt

2 cups of whole oats

1/2 cup of semi-sweet chocolate chips (dark chocolate would be killer too)

1/2 cup of dried cherries

Preheat the oven to 350 F. Line a baking tray with parchment paper or spray with non-stick spray.

In a medium bowl, cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract, mixing thoroughly.

In a separate bowl, stir together the flour, baking soda, cinnamon, and salt to distribute evenly. Pour the dry ingredients into the bowl with the wet ingredients and stir to combine. Add the oats, chocolate chips, and dried cherries and mix until the batter is even.

Use an ice cream scoop to drop the batter onto the prepared pan. Bake for 10-12 minutes, or until the tops are golden brown. Let cool, then enjoy!




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