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 molasses
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups (240g) 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