Cherry Dark Chocolate Oatmeal Cookies Recipes

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

CHERRY-CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

CHERRY DARK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F/177°C. Line two large baking sheet pans with parchment paper or silicone baking mats. Set aside.
• In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix on medium speed until fluffy and light in color. Mix in eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Add almond extract and mix until combined.
• In a separate medium bowl, whisk together the oats, flour, baking soda, and salt. On low speed, slowly add flour mixture into butter mixture until combined. Add the dried cherries, dark chocolate chunks, and coconut and mix by hand just until evenly distributed.
• Scoop dough, about 3 tablespoons each, and roll into balls. Place on prepared baking sheets and slightly flatten into disc-like shapes. Bake for 11-13 minutes or until edges are golden brown (center will still be light in color). Remove from the oven and allow to cool for 2 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

DARK CHOCOLATE CHERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F and prepare two cookie sheets by lining them with parchment.
• In a large bowl, whisk the flour, granulated sugar, brown sugar, cardamom, baking soda, and salt together.
• Stir in the beaten egg, melted butter, milk and rolled oats.
• Mix in chocolate chips.
• Fold in cherries, but do not overmix.
• Arrange by tablespoonfuls on prepared cookie sheets about 1 1/2 inches apart as they will spread as they bake.
• Bake until edges are just slightly golden, about 10-12 minutes.

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

CHERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chips and walnuts. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

DARK CHOCOLATE CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• Cream butter and sugars until smooth. Stir in egg and vanilla.
• Mix together flour, cinnamon, baking soda and salt.
• Mix into creamed mixture until combined. Stir in oats, then cherries and chocolate chips.
• Using a tablespoon, drop batter on parchment lined baking sheets. Flatten cookies slightly.
• Bake about 13 minutes.
• Cool cookies on wire rack.

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

DARK CHOCOLATE COOKIES WITH SOUR CHERRIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
• Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.