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White Chocolate Chip Cherry Oatmeal Cookies Recipe

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.

Oatmeal cookies will always be my favorite. I’m not biased either—I love oatmeal creme pies, peanut butter oatmeal chocolate chip 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

How to Make White Chocolate Chip Cherry Oatmeal Cookies

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. 🙂

Prep Time 45 mins
Cook Time 13 mins
Total Time 58 mins
Cuisine:
Courses:
Servings: 26
Description

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.

Ingredients You’ll Need
  • 1 cup (16 Tbsp; 226g)
  • 1 cup (200g)
  • 1/4 cup (50g)
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon (15ml)
  • 1 and 1 1/2 cups (188g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups (255g)
  • 1 cup (140g)
  • 1 cup (180g)
  • 4 for optional drizzle: one -ounce quality white chocolate bar (113g)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Cover and store leftover cookies (with white chocolate drizzle or without) at room temperature for up to 1 week.
Keywords: all-purpose flour, brown sugar, butter, cinnamon, dried cherries, eggs, granulated sugar, molasses, nutmeg, oats, vanilla extract, white chocolate, white chocolate chips
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