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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 dozen
Chewy-Cherry Oatmeal Cookies
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
1 cup packed light-brown sugar
1/4 cup honey
2 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups Quaker Old-Fashioned Rolled Oats
1 cup dried cherries
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 dozen
Chewy-Cherry Oatmeal Cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Chewy-Cherry Oatmeal Cookies
Chewy-Cherry Oatmeal Cookies
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
- 1 cup packed light-brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3 cups Quaker Old-Fashioned Rolled Oats
- 1 cup dried cherries
Directions
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.
Reviews (30)
Add Rating & Review
83 Ratings
5 star values:
10
4 star values:
22
3 star values:
29
2 star values:
17
1 star values:
5
Load More Reviews
Reviews (30)
Add Rating & Review
83 Ratings
5 star values:
10
4 star values:
22
3 star values:
29
2 star values:
17
1 star values:
5
Add Rating & Review
83 Ratings
5 star values:
10
4 star values:
22
3 star values:
29
2 star values:
17
1 star values:
5
83 Ratings
5 star values:
10
4 star values:
22
3 star values:
29
2 star values:
17
1 star values:
5
83 Ratings
5 star values:
10
4 star values:
22
3 star values:
29
2 star values:
17
1 star values:
5
- 5 star values:
- 10
- 4 star values:
- 22
- 3 star values:
- 29
- 2 star values:
- 17
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
05/24/2019
I used dried cranberries with cherry juice and a cup of chopped pecans. The cookies were great. I live at high altitude and recipes can be a disappointment, but these came out perfect. Next time I may use a smidge less oatmeal.
Martha Stewart Member
Rating: Unrated
04/16/2015
So I made these today because i felt like it, and had everything I needed. Trying them with the family tonight, but for now i wanted to point out that unless these cookies are the size of silver dollars there is no way this makes 4 dozen. I used a small scoop and got just over 2, maybe 2 1/2 dozen. Exact measurements used at all steps.
Martha Stewart Member
Rating: Unrated
03/08/2013
Deadly simple, and fantastic results. I added equal parts dried blueberries, cherries, and white chocolate chips, but next time I may omit the cherries altogether. Be careful how you store these; cookies left on the counter overnight will become crunchy, but after 3 days in the mail, cookies bagged in plastic zip-locs will retain their chewiosity.
Martha Stewart Member
Rating: Unrated
08/27/2011
These cookies were yummy, but not chewy like the recipe stated.
Martha Stewart Member
Rating: Unrated
07/18/2010
These were pretty tasty, like cake cookies. I did use quick cooking oats instead of old fashioned (and added some chocolate chips and slivered almonds), as well as half butter half apple butter.
Martha Stewart Member
Rating: Unrated
07/10/2009
Does anyone know if these cookies can be kept in the freezer?
Martha Stewart Member
Rating: Unrated
03/30/2009
These turned out delicious! Moist and full of flavor.
Martha Stewart Member
Rating: Unrated
03/01/2009
Just made these cookies with the apple butter (sugar free), instead of real butter. The apple butter made them very moist and chewy. The dough was more a batter. I call cookies like these a cake cookie. They are very tasty, will be great with coffee in the morning.
Martha Stewart Member
Rating: Unrated
02/28/2009
OMG!! Just this minute finished baking a batch of these awesome cookies - followed the recipe and instructions to the letter, and they are superb! Turned out perfectly
Martha Stewart Member
Rating: Unrated
01/11/2009
Made these cookies last night and I must say they are really delicious. I will definitely make these again.
Martha Stewart Member
Rating: Unrated
01/10/2009
I just made these and they are delicious. The cinnamon and nutmet are wonderful with the cherries and oatmeal. I would hghly recommend.
Martha Stewart Member
Rating: Unrated
01/09/2009
Adding about 1/2 C chopped walnuts sounds yummy, no problem! I've not had any burning issues with parchment and like to get full sheets from Smart
Martha Stewart Member
Rating: Unrated
01/09/2009
I can't wait to try this recipe. Wondering if I could add chopped walnuts.
Martha Stewart Member
Rating: Unrated
01/09/2009
I HAVE A GREAT TIP TO SAVE MONEY ON THIS RECIPE: Since dried cherries are VERY expensive. I use cherry flavored "Craisins" (they also come orange flavored). They taste just like cherries and you get the benefits of cranberry too, PLUS they are soooo much cheaper than real dried cherries (which cost a fortune)!!
Martha Stewart Member
Rating: Unrated
01/09/2009
I have never had trouble with Reynolds Parchment in my Maytag oven. I even reuse the parchment 2 or 3 times after wiping it off and letting it dry thoroughly. It sure does save cleaning baked on crumbs.
Martha Stewart Member
Rating: Unrated
01/09/2009
Re:parchment paper. Cook's Illustrated tested parchment and found that Reynolds and Regency (available in Whole Foods) withstood 425 degrees; Regency was the best. Wilton, Homelife, and Beyond Gourmet were fine below 400 degrees, so test your oven temperature. (See Jan/Feb 2009 issue)
Martha Stewart Member
Rating: Unrated
12/05/2008
GREAT TIP hockeymom1955 !! I will try that with the parchment paper.
I HAVE A GREAT TIP TO SAVE MONEY ON THIS RECIPE: Since dried cherries are VERY expensive. I use cherry flavored "Craisins". They taste just like cherries and you get the benefits of cranberry too, PLUS they are much cheaper than real dried cherries!!
Martha Stewart Member
Rating: Unrated
09/18/2008
As to parchment paper burning, I ALWAYS crumple it under running water then gently squeeze out the excess water, then flatten it on the pan. I have never had problems with burning even at high temp.
Martha Stewart Member
Rating: Unrated
07/20/2008
Champagne,
Oddly enough, I found this recipe with nutritional information on RecipeZaar. Here is a link: http://www.recipezaar.com/291859
Martha Stewart Member
Rating: Unrated
07/10/2008
Oh Please,,,, these are cookies, eat one if you are worried. Its not steamed broccoli.
Martha Stewart Member
Rating: Unrated
07/07/2008
Lovely recipe, but where can I find the nutritional information for this recipe? I notice all recipes lack the nutritional info!! Why is that?
Martha Stewart Member
Rating: Unrated
03/24/2008
I would like to see the nutritional info at the end of Martha's recipes. Calories, sodium, sugars, etc. etc. etc.
Martha Stewart Member
Rating: Unrated
02/19/2008
OH SO GOOD! NEVER THOUGHT I WOULD LIKE OATMEAL COOKIES, BUT BOY WAS I WRONG. ABSOLUTELY DELICIOUS
Martha Stewart Member
Rating: Unrated
12/20/2007
Just use a Silpat and skip the parchment paper.
Martha Stewart Member
Rating: Unrated
12/10/2007
CHECK YOUR OVEN TEMPERATURE IT MAY BE HOTTER THAN YOU THINK!
PARCHMENT PAPER: WE GOT CHEEP AND IT BURNED AT ANY TEMPERATURE, NOW BUY RENYOLDS AND ITS GREAT, SAYS WONT BURN UP TO 425 DEGREES AND THATS TRUE. WE HAVE EVEN USED IT ON THE PIZZA STONE UNDER PIZZA AND NO BURN!!
Martha Stewart Member
Rating: Unrated
12/09/2007
This recipe turned out to be everyones favorite for flavor. I baked them on a non-stick pan. I like less honey and more brown sugar so substituted 1/4 cup. They were a bit fragile. They wanted to collapse on each other in storeage. I think a little more flour would work, but I have been asked for the recipe many times, so consider them a success.
Martha Stewart Member
Rating: Unrated
12/02/2007
The cookies burned on the bottom and I had to move my rack up to the very top. Perhaps adding more flour would help, but with so many other great recipes out there I won't bother with this one again.
Martha Stewart Member
Rating: Unrated
12/02/2007
The taste of these cookies was great, but they turn out flat like pancakes and the parchment paper made my oven smoky. I took off the parchment and sprayed the baking sheets. Then if I added 1/4 cup more of flour, they turned out great. Otherwise, flat and crispy!
Martha Stewart Member
Rating: 5 stars
05/24/2019
I used dried cranberries with cherry juice and a cup of chopped pecans. The cookies were great. I live at high altitude and recipes can be a disappointment, but these came out perfect. Next time I may use a smidge less oatmeal.
Rating: 5 stars
Rating: Unrated
04/16/2015
So I made these today because i felt like it, and had everything I needed. Trying them with the family tonight, but for now i wanted to point out that unless these cookies are the size of silver dollars there is no way this makes 4 dozen. I used a small scoop and got just over 2, maybe 2 1/2 dozen. Exact measurements used at all steps.
Rating: Unrated
Rating: Unrated
03/08/2013
Deadly simple, and fantastic results. I added equal parts dried blueberries, cherries, and white chocolate chips, but next time I may omit the cherries altogether. Be careful how you store these; cookies left on the counter overnight will become crunchy, but after 3 days in the mail, cookies bagged in plastic zip-locs will retain their chewiosity.
Rating: Unrated
08/27/2011
These cookies were yummy, but not chewy like the recipe stated.
Rating: Unrated
07/18/2010
These were pretty tasty, like cake cookies. I did use quick cooking oats instead of old fashioned (and added some chocolate chips and slivered almonds), as well as half butter half apple butter.
Rating: Unrated
07/10/2009
Does anyone know if these cookies can be kept in the freezer?
Rating: Unrated
03/30/2009
These turned out delicious! Moist and full of flavor.
Rating: Unrated
03/01/2009
Just made these cookies with the apple butter (sugar free), instead of real butter. The apple butter made them very moist and chewy. The dough was more a batter. I call cookies like these a cake cookie. They are very tasty, will be great with coffee in the morning.
Rating: Unrated
02/28/2009
OMG!! Just this minute finished baking a batch of these awesome cookies - followed the recipe and instructions to the letter, and they are superb! Turned out perfectly
Rating: Unrated
01/11/2009
Made these cookies last night and I must say they are really delicious. I will definitely make these again.
Rating: Unrated
01/10/2009
I just made these and they are delicious. The cinnamon and nutmet are wonderful with the cherries and oatmeal. I would hghly recommend.
Rating: Unrated
01/09/2009
Adding about 1/2 C chopped walnuts sounds yummy, no problem! I've not had any burning issues with parchment and like to get full sheets from Smart
I can't wait to try this recipe. Wondering if I could add chopped walnuts.
I HAVE A GREAT TIP TO SAVE MONEY ON THIS RECIPE: Since dried cherries are VERY expensive. I use cherry flavored "Craisins" (they also come orange flavored). They taste just like cherries and you get the benefits of cranberry too, PLUS they are soooo much cheaper than real dried cherries (which cost a fortune)!!
I have never had trouble with Reynolds Parchment in my Maytag oven. I even reuse the parchment 2 or 3 times after wiping it off and letting it dry thoroughly. It sure does save cleaning baked on crumbs.
Re:parchment paper. Cook's Illustrated tested parchment and found that Reynolds and Regency (available in Whole Foods) withstood 425 degrees; Regency was the best. Wilton, Homelife, and Beyond Gourmet were fine below 400 degrees, so test your oven temperature. (See Jan/Feb 2009 issue)
Rating: Unrated
12/05/2008
GREAT TIP hockeymom1955 !! I will try that with the parchment paper.
I HAVE A GREAT TIP TO SAVE MONEY ON THIS RECIPE: Since dried cherries are VERY expensive. I use cherry flavored "Craisins". They taste just like cherries and you get the benefits of cranberry too, PLUS they are much cheaper than real dried cherries!!
Rating: Unrated
09/18/2008
As to parchment paper burning, I ALWAYS crumple it under running water then gently squeeze out the excess water, then flatten it on the pan. I have never had problems with burning even at high temp.
Rating: Unrated
07/20/2008
Champagne,
Oddly enough, I found this recipe with nutritional information on RecipeZaar. Here is a link: http://www.recipezaar.com/291859
Rating: Unrated
07/10/2008
Oh Please,,,, these are cookies, eat one if you are worried. Its not steamed broccoli.
Rating: Unrated
07/07/2008
Lovely recipe, but where can I find the nutritional information for this recipe? I notice all recipes lack the nutritional info!! Why is that?
Rating: Unrated
03/24/2008
I would like to see the nutritional info at the end of Martha's recipes. Calories, sodium, sugars, etc. etc. etc.
Rating: Unrated
02/19/2008
OH SO GOOD! NEVER THOUGHT I WOULD LIKE OATMEAL COOKIES, BUT BOY WAS I WRONG. ABSOLUTELY DELICIOUS
Rating: Unrated
12/20/2007
Just use a Silpat and skip the parchment paper.
Rating: Unrated
12/10/2007
CHECK YOUR OVEN TEMPERATURE IT MAY BE HOTTER THAN YOU THINK!
PARCHMENT PAPER: WE GOT CHEEP AND IT BURNED AT ANY TEMPERATURE, NOW BUY RENYOLDS AND ITS GREAT, SAYS WONT BURN UP TO 425 DEGREES AND THATS TRUE. WE HAVE EVEN USED IT ON THE PIZZA STONE UNDER PIZZA AND NO BURN!!
Rating: Unrated
12/09/2007
This recipe turned out to be everyones favorite for flavor. I baked them on a non-stick pan. I like less honey and more brown sugar so substituted 1/4 cup. They were a bit fragile. They wanted to collapse on each other in storeage. I think a little more flour would work, but I have been asked for the recipe many times, so consider them a success.
Rating: Unrated
12/02/2007
The cookies burned on the bottom and I had to move my rack up to the very top. Perhaps adding more flour would help, but with so many other great recipes out there I won't bother with this one again.
The taste of these cookies was great, but they turn out flat like pancakes and the parchment paper made my oven smoky. I took off the parchment and sprayed the baking sheets. Then if I added 1/4 cup more of flour, they turned out great. Otherwise, flat and crispy!
All Reviews for Chewy Cherry-Oatmeal Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chewy Cherry-Oatmeal Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
