Oatmeal Chocolate Chip Cookies with Sour Cherries
Dessert

Oatmeal Chocolate Chip Cookies

with Sour Cherries

40 MIN
$18.99 16 Servings
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From the Test Kitchen

These delicious, chewy oatmeal cookies get pops of flavor from chocolate chips and dried sour cherries mixed into the sweet, cinnamon-spiced batter.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    180 Cals (est.)
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fresh
ingredients
Oatmeal Chocolate Chip Cookies with Sour Cherries
Title
  • 1 cup All-Purpose Flour
  • 1 Pasture-Raised Egg
  • 4 oz Cultured, Salted Butter
  • 2 oz Semi-Sweet Chocolate Chips
  • 3 Tbsps Dried Tart Cherries
  • 1 tsp Baking Powder
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 cup Rolled Oats
  • 5 Tbsps Light Brown Sugar
  • ½ cup Sugar
  • 2 tsps Vanilla Powder
step-by-step
instructions
Make the dough
1 Make the dough

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). In a separate bowl, whisk together the flour, vanilla powder, warming spices, baking powder, and a pinch of salt. To the bowl of melted butter, add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Using a spatula, gently mix just until incorporated (be careful not to overmix). Add the oats, chocolate chips, and cherries; stir to incorporate. Cover and refrigerate at least 1 hour, or up to overnight.

Form the cookies
2 Form the cookies

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 325°F. Line two sheet pans with parchment paper. Scoop about 2 tablespoons of the dough into your hands and roll into a ball; transfer to a sheet pan. Repeat with the remaining dough to yield 16 cookies, evenly spacing them out on the sheet pans.

Bake the cookies & serve your dish
3 Bake the cookies & serve your dish

Bake the cookies, rotating the sheet pans halfway through (both back to front and top rack to bottom), 18 to 22 minutes, or until the dough is set and cooked through. Remove from the oven (immediately top with flaky sea salt if desired). Let stand 2 minutes before serving. Enjoy!

Tips from Home Chefs

Make the dough
1 Make the dough

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). In a separate bowl, whisk together the flour, vanilla powder, warming spices, baking powder, and a pinch of salt. To the bowl of melted butter, add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Using a spatula, gently mix just until incorporated (be careful not to overmix). Add the oats, chocolate chips, and cherries; stir to incorporate. Cover and refrigerate at least 1 hour, or up to overnight.

2 Form the cookies

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 325°F. Line two sheet pans with parchment paper. Scoop about 2 tablespoons of the dough into your hands and roll into a ball; transfer to a sheet pan. Repeat with the remaining dough to yield 16 cookies, evenly spacing them out on the sheet pans.

Form the cookies
Bake the cookies & serve your dish
3 Bake the cookies & serve your dish

Bake the cookies, rotating the sheet pans halfway through (both back to front and top rack to bottom), 18 to 22 minutes, or until the dough is set and cooked through. Remove from the oven (immediately top with flaky sea salt if desired). Let stand 2 minutes before serving. Enjoy!

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