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–+ servings
image of realistic top down mise en place shot showing butter brown sugar granulated sugar eggs vanilla extract molasses all purpose flour baking soda baking powder salt cinnamon nutmeg old fashioned rolled oats dried cherries white chocolate chips white chocolate bars almond extract shortening dried cranberries craisins raisins mixed dried fruit semisweet chocolate candied ginger dried blueberries coconut arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

White Chocolate Chip Cherry Oatmeal Cookies

Soft, chewy oatmeal cookies loaded with creamy white chocolate chips, tart dried cherries, and warm spices. This no-chill recipe yields perfectly textured cookies with crisp edges and tender centers, making them ideal for busy weeknights or holiday gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract pure
  • 1¾ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
Mix-ins
  • 2 cups old-fashioned rolled oats not instant or quick oats
  • 1 cup dried cherries preferably tart Montmorency cherries
  • 1 cup white chocolate chips high-quality, like Ghirardelli

Equipment

  • Stand Mixer or Hand Mixer
  • Large Baking Sheets
  • Parchment paper or silicone baking mat
  • wire cooling rack
  • Medium Cookie Scoop

Method
 

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
  5. Slowly add the dry ingredient mixture to the wet mixture on low speed, mixing until just combined. Avoid overmixing to prevent tough cookies.
  6. Gently fold in the old-fashioned rolled oats, dried cherries, and white chocolate chips using a rubber spatula until evenly distributed.
  7. Using a medium cookie scoop (about 1.5 to 2 tablespoons), drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and lightly golden brown while the centers still look soft. The cookies will continue to set up after being removed from the oven.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps achieve the perfect texture.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 35mgSodium: 120mgPotassium: 55mgFiber: 1gSugar: 18gVitamin A: 150IUCalcium: 10mgIron: 0.8mg

Notes

For extra chewiness, substitute 1 tablespoon of the brown sugar with 1 tablespoon of unsulphured molasses. To enhance the oat flavor, toast the rolled oats on a baking sheet at 350°F for 5 minutes before using. These cookies are perfect for gifting and pair beautifully with milk, coffee, or ice cream. Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months.
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