Chocolate Cherry OAT Cookies
- 20m Prep Time
- 16m Cook Time
- 36m Ready In
These oatmeal cookies combine dried sour cherries, bittersweet chocolate chips, and toffee bits for a sweet, sour, and chocolaty treat. They are perfect on their own or as ice cream sandwiches.
Ingredients
- 3 1/2 cup all-purpose flour
- 2 tsp kosher salt
- 2 tsp baking soda
- 1 3/4 cup unsalted butter at room temperature
- 1 3/4 cup packed dark brown sugar
- 1 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 4 cup old-fashioned oats
- 2 cup dried sour cherries
- 2 cup bittersweet chocolate chips
- 1 Skor toffee bits
- 1 Heath Bits
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.8 mg
- Iron: 2.18 mg
- Magnesium: 51.7 mg
- Phosphorus: 169 mg
- Potassium: 157 mg
- Zinc: 1.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 1/2 cup all-purpose flour
- 2 tsp kosher salt
- 2 tsp baking soda
- 1 3/4 cup packed dark brown sugar
- 1 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 4 cup old-fashioned oats
- 2 cup dried sour cherries
- 2 cup bittersweet chocolate chips
- 1 Skor toffee bits
- 1 Heath Bits
Prepare
- 1 3/4 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Step 2.
In a large bowl, sift together 3½ cups all-purpose flour, 2 teaspoons kosher salt, and 2 teaspoons baking soda. Set aside.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream 1¾ cups (3½ sticks) unsalted butter at room temperature, 1¾ cups packed dark brown sugar, and 1½ cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
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Step 4.
Add 2 large eggs one at a time, scraping down the bowl after each addition. Add 2 teaspoons vanilla extract and mix until combined.
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Step 5.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until incorporated. Do not overmix.
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Step 6.
Transfer the dough to a large bowl. Using your hands, mix in 4 cups old-fashioned oats, 2 cups dried sour cherries, 2 cups bittersweet chocolate chips, and 1 (10-ounce) bag Skor toffee bits (or 1 (8-ounce) bag Heath Bits) until well combined.
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Step 7.
Using a 3-ounce scoop, scoop the dough and place 6 cookies per prepared baking sheet, spacing them evenly. Gently press down each cookie to flatten slightly. You will need to bake in batches; repeat with remaining dough.
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Step 8.
Bake until the cookies are golden brown around the edges, 14 to 16 minutes, rotating the sheets halfway through baking.
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Step 9.
Using a spatula, transfer the cookies to a wire rack to cool completely.