Have you ever felt like an Oatmeal Cookie could be classified as breakfast?
I mean it is Oatmeal after all. I say eat these cookies for breakfast if you want because these Oatmeal Cherry Cookies are so good and they are huge!
The dark brown sugar and cinnamon give them an unbelievable flavor. Sure to become one of your new all-time favorite cookie recipes.
Over the years this recipe has been requested from friends and family over and over.
These are huge cookies, twice the size of an average cookie, which is not a bad thing. Actually, it’s a very, very good thing.
This Oatmeal Cherry Cookie recipe produces a crispy outside with a gooey inside and the tartness of the cherries with the sweet brown sugar-cinnamon flavor is a marriage of taste made in heaven. Great for a gift or a treat for the kid’s sports team event. I have taken these into school for the kids on their birthdays many, many times and parents call the next day asking if I will share the recipe because their son or daughter raved about the cookies when they were home.
Note: Substitute Gluten Free Flour for All-Purpose Flour to make recipe gluten-free
Oatmeal Cherry Cookies
This Oatmeal Cherry Cookie recipe produces a crispy outside with a gooey inside, and the tartness of the cherries with the sweet brown sugar-cinnamon flavor is a marriage of taste made in heaven.
Servings: 18 cookies
- Baking Sheets
- 1 ½ cups all-purpose flour for gluten free use gluten free flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter (2sticks) at room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats gluten free
- 2 cups dried sour cherries
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.
- In a bowl of an electric mixer fitted with paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate.
- Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.
- Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.
You can Add 1/2 cup of bittersweet chocolate chips when you add oatmeal and cherries for a chocolate kick.