Why You’ll Love This Oatmeal Cherry Cookies

• A Perfect Flavor Combo. The sweet, nutty flavor of the oats pairs so beautifully with the tart, fruity burst from the cherries. It’s a more sophisticated, grown-up twist on the classic oatmeal raisin cookie that still feels wonderfully familiar.
• An Incredible Texture. We’re aiming for a cookie that’s crisp around the very edges but remains supremely soft and chewy in the center. The oats give it a wonderful hearty bite, while the cherries add little pockets of juicy tenderness.
• Surprisingly Simple to Make. You don’t need any fancy equipment or hard-to-find ingredients. It’s a straightforward, one-bowl kind of situation that comes together in minutes. The dough is also a dream to scoop and bake.
• They Feel Like a Special Treat. The vibrant red cherries dotted throughout the golden-brown cookie dough make them look bakery-worthy. They’re the kind of cookie that impresses people, but you’ll know just how easy they really were to whip up.

Ingredients & Tools

• 115 g unsalted butter, softened
• 100 g light brown sugar
• 50 g granulated sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 120 g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 120 g old-fashioned rolled oats
• 150 g dried tart cherries

Tools: A large mixing bowl, a hand mixer or a sturdy whisk, a baking sheet, parchment paper, and a cooling rack.

A couple of ingredient notes really make a difference here. Using softened, not melted, butter is key for that perfect chewy texture. And while you can use sweetened dried cherries, I really prefer the tart ones — they cut through the sweetness of the cookie dough beautifully and create a more complex flavor.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 6 g
• Carbohydrates: 22 g
• Fiber: 1 g

Serves: 18 | Prep Time: 15 mins | Cook Time: 10-12 mins | Total Time: 27 mins

Before You Start: Tips & Ingredient Notes

• Soften that butter properly. This is probably the most common cookie mistake! Your butter should be cool to the touch but yield easily when you press it. If it’s greasy or melting, it’s too warm and will cause your cookies to spread too much.
• Why room temperature eggs matter. A cold egg can cause the softened butter to seize up a little, making your creamed mixture look curdled. It will still bake up fine, but room temp ingredients emulsify better for a smoother, more uniform dough.
• Don’t skip the cinnamon. It might seem like a small amount, but that warm spice is the secret background note that makes the oats and cherries sing together. It adds a layer of coziness that just feels right.
• The oat type is important. Make sure you’re using old-fashioned rolled oats, not quick-cooking or instant. The larger flakes give the cookies their signature chewy, substantial texture. Quick oats will make them mushy.

How to Make Oatmeal Cherry Cookies

Serving Suggestions

Complementary Dishes

• A simple fruit and cheese plate — The sharpness of a good cheddar or the creaminess of brie provides a lovely savory counterpoint to the sweet and tart cookies.
• A bowl of vanilla bean ice cream — Crumble a warm cookie right over the top for the most incredible, easy dessert. The hot-and-cold contrast is just heavenly.
• A crisp apple and walnut salad — Enjoy a cookie on the side of a light, fresh salad for a satisfying lunch. The flavors complement each other surprisingly well.

Drinks

• A strong cup of black coffee — The bitterness of the coffee cuts through the cookie’s sweetness and highlights the tart cherry flavor beautifully.
• A glass of cold milk — It’s a classic for a reason. There’s nothing quite like dunking a soft, chewy oatmeal cookie into an ice-cold glass of milk.
• A pot of Earl Grey tea — The bergamot in the tea adds a citrusy, floral note that pairs wonderfully with the fruitiness of the cherries and the warmth of the cinnamon.

Something Sweet

• Dark chocolate truffles — A few pieces of rich, dark chocolate are the perfect follow-up if you want to extend your sweet moment without overwhelming your palate.
• Lemon sorbet — The bright, clean, and tart flavor of lemon sorbet is a fantastic palate cleanser that doesn’t compete with the cookies.
• A small dish of mixed berries — Fresh raspberries or strawberries continue the fruity theme but keep things light and refreshing.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies turn out flat and greasy. Melted butter causes the dough to spread excessively in the oven before it has a chance to set, resulting in a thin, crispy cookie instead of a soft, chewy one.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops the gluten in the flour, which can lead to tough, dense cookies instead of tender, delicate ones.
• Mistake: Baking until the centers look fully done. If you wait for the centers to look completely set and dry in the oven, you’ve overbaked them. They will continue to cook on the hot baking sheet, so taking them out when they still look a bit soft in the middle is the secret to a perfect, chewy texture.
• Mistake: Using the wrong kind of oats. Quick oats are pre-cooked and cut smaller, so they absorb moisture differently and will make your cookies mushy and lack texture. Stick with old-fashioned rolled oats for the best results.

Expert Tips

• Tip: Chop your cherries if they’re large. If your dried cherries are particularly big, give them a rough chop before adding them to the dough. This ensures you get a bit of cherry in every single bite and prevents any one piece from being overwhelmingly tart.
• Tip: Chill the dough if your kitchen is warm. If your butter was a little too soft or your kitchen is particularly hot, pop the bowl of dough in the fridge for 20-30 minutes before scooping. This re-solidifies the butter slightly and prevents excess spreading.
• Tip: Make the dough ahead of time. You can absolutely make the cookie dough, scoop it into balls, and freeze them on a tray. Once frozen solid, transfer to a zip-top bag. Then you can bake frozen cookies anytime, just adding 1-2 minutes to the baking time.
• Tip: Add a pinch of nutmeg. For an even deeper, warmer spice profile, add a tiny pinch of freshly grated nutmeg along with the cinnamon. It’s a subtle touch, but it makes the aroma even more incredible.

FAQs

Can I use frozen cherries instead of dried?
I wouldn’t recommend it for this specific recipe. Frozen cherries contain a lot of water, which will release into the dough as they bake. This can make the cookies soggy, prevent them from spreading properly, and cause the cherries to become mushy. Dried cherries work best because they concentrate the flavor and don’t add extra moisture.

My cookies came out flat. What happened?
This is almost always a butter or flour issue. Your butter was likely too warm or even melted, causing premature spreading. Alternatively, you might not have measured your flour correctly. If you scoop the flour directly from the bag with your measuring cup, you can pack in too much. The best method is to spoon the flour into the cup and level it off. Too little flour will also lead to flat cookies.

Can I substitute the cherries with another dried fruit?
Absolutely! The base oatmeal cookie dough is very versatile. Dried cranberries would be a fantastic and very similar substitute. You could also use raisins, chopped dried apricots, or even a mix of dried fruits. Just keep the total quantity the same (150g) for the best texture.

How should I store these cookies to keep them soft?
To maintain that wonderful soft and chewy texture, store the completely cooled cookies in an airtight container at room temperature. A piece of bread tossed into the container works wonders—the cookies will draw moisture from the bread, staying soft for days (just replace the bread if it gets hard).

Can I make these gluten-free?
Yes, you can! Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The rest of the recipe and method stays exactly the same, and you’ll get a delicious gluten-free version.