These white chocolate chip cherry oatmeal cookies are extra chewy and soft, using my favorite oatmeal cookie base recipe. Made with brown sugar, cinnamon, nutmeg, dried cherries, and white chocolate, they’re just as irresistible as they are flavorful.
Welcome to week 2 and day 6 in Sally’s Cookie Palooza!
Oatmeal cookies will always be my favorite. I’m not biased either—I love oatmeal creme pies, peanut butter oatmeal cookies, oatmeal scotchies, oatmeal chocolate chip cookies, iced oatmeal cookies, and oatmeal raisin cookies all the same. Between my family’s recipes, my cookbooks, and my website, I have about 30 oatmeal cookie recipes under my belt.
Today we’re using my favorite oatmeal cookie base recipe. We’re swapping raisins for dried cherries and adding plenty of sweet white chocolate. Let me list why you’ll love these.
These White Chocolate Chip Cherry Oatmeal Cookies Are:
- Soft & buttery in the centers
- Slightly crisp on the edges
- Sweetened with brown sugar
- Loaded with oats
- Studded with sweet/tart cherries
- Cinnamon and nutmeg spiced (holiday perfect!)
- Pretty quick—only 30 minute chill time (just like white chocolate macadamia oatmeal cookies)
My cookie loving friends, it doesn’t get much better than this!!
Ingredients You Need
- Butter: Make sure the butter is appropriately softened to room temperature, which is cooler than most think and the first mistake people make!
- Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white. This promises a softer oatmeal cookie.
- Eggs: 2 eggs help bind everything together.
- Pure Vanilla Extract + Salt: Both provide flavor.
- Cinnamon & Nutmeg: Can you even have oatmeal cookies without cinnamon? And yes, it pairs beautifully with tart dried cherries and white chocolate! For even more flavor, I add a little nutmeg too.
- Baking Soda: Baking soda helps the cookies rise.
- Molasses: Molasses is my secret ingredient in oatmeal cookies. 1 scant Tablespoon enhances all the wonderful flavors—just like how Grandma used to make them.
- Flour: Flour is the structure of the cookies.
- Oats: Oats provide a fabulously chewy texture and we’re using 3 whopping cups here. Use thick old-fashioned whole rolled oats, not quick oats. Quick oats are thinner and more powdery, so you’ll miss out on a lot of texture.
- Dried Cherries & White Chocolate Chips: These are the stars of today’s cookies and a winning flavor combination, especially when paired with brown sugar, molasses, oats, vanilla, and cinnamon. Tastes like the holidays! Not a fan of dried cherries? Use dried cranberries instead like we do in these white chocolate chip cranberry cookies.
How to Make White Chocolate Chip Cherry Oatmeal Cookies
- Cream butter + sugars: Use a hand or stand mixer to beat the softened room temperature butter with brown sugar and granulated sugar until creamy.
- Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, then mix until combined.
- Dry ingredients: Mix flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl. Beat into the wet ingredients.
- Add the extras: Beat in the oats, cherries, and white chocolate chips on low speed.
- Chill: The cookie dough is pretty sticky, so chilling it is imperative. Without at least 30-60 minutes in the refrigerator, your cookies will spread into flat puddles. Chilling cookie dough is my top tip for how to prevent cookies from spreading.
- Roll: Shape the cookie dough into balls and place on a lined baking sheet. I always recommend a medium cookie scoop when making my oatmeal cookies because the dough is textured and sticky.
- Bake: Bake the cookies at 350°F (177°C) until lightly browned around the edges. The cookies might look under-baked, but they will continue to set as they cool.
Do you like chunky cookies? Because these are PACKED!
Optional White Chocolate Drizzle
Because it’s fun to be extra, especially around the holidays, drizzle the baked cookies with melted white chocolate. This is completely optional, but it adds that extra something special. You need one 4-ounce white chocolate baking bar, such as Bakers or Ghirardelli brand, found in the baking aisle. Chop it up, then use the microwave or a double boiler to melt it down. I always use a squeeze bottle for drizzling, but a spoon works too.
You could do the same drizzle on these white chocolate Biscoff oatmeal cookies, too. YUM!
The Return of the Slow Bend Cookie
Before I leave you with the recipe!
I’ve used the term “Slow Bend Cookie” before. Like my oatmeal chocolate chip cookies, oatmeal M&M cookies, oatmeal scotchies, and oatmeal raisin cookies, these white chocolate chip cherry oatmeal cookies are soft in the centers with buttery crisp edges. They’re so chewy that the cookies won’t immediately break when you bend them. (Assuming you don’t over-bake the batch!) This is what I call a slow bend oatmeal cookie.
There’s enough chew to make a salt water taffy jealous. 🙂
What is Sally’s Cookie Palooza?
Sally’s Cookie Palooza is my annual Christmas cookie countdown tradition. First starting in 2013, every December we countdown to Christmas with 10 new cookie recipes in a row. Over the next two weeks, I’m publishing 10 new cookie recipes. This is the biggest, most delicious event of the year! Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. 🙂
Click to see Sally’s Cookie Palooza over the years!Print
This is my favorite oatmeal cookie dough with big chewy oats, cinnamon, nutmeg, dried cherries, and white chocolate. Chilling the cookie dough for at least 30 minutes is imperative.
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups (255g) old-fashioned whole rolled oats*
- 1 cup (140g) dried cherries
- 1 cup (180g) white chocolate chips
- optional for drizzle: one 4-ounce quality white chocolate bar (113g), finely chopped*
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together. Add to the wet ingredients and mix on low until combined. Beat in the oats, dried cherries, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow dough to sit at room temperature for at least 30 minutes before scooping and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Optional White Chocolate Drizzle: You can melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chopped white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Drizzle lightly over cookies. Allow the white chocolate to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.
- Cover and store leftover cookies (with white chocolate drizzle or without) at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
- Oats: Use old-fashioned whole oats, not quick or instant oats. Whole oats provide the ultimate hearty, chewy, thick texture we love. Quick or instant oats are too fine and powdery.
- Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
- Optional Chocolate Drizzle: For the best results, use a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. Do not use white chocolate chips for the drizzle, as they contain stabilizers preventing them from melting into the proper consistency.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: cherries, white chocolate, oatmeal cookies