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Oatmeal and Dried Cherry Cookies
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2 cups dried sour cherries
Gallery
Oatmeal and Dried Cherry Cookies
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Oatmeal and Dried Cherry Cookies
Oatmeal and Dried Cherry Cookies
Oatmeal and Dried Cherry Cookies
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup dark-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats
- 2 cups dried sour cherries
Directions
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 the bowl of an electric mixer fitted with a 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.
Reviews (19)
Add Rating & Review
93 Ratings
5 star values:
20
4 star values:
18
3 star values:
20
2 star values:
28
1 star values:
7
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Reviews (19)
Add Rating & Review
93 Ratings
5 star values:
20
4 star values:
18
3 star values:
20
2 star values:
28
1 star values:
7
Add Rating & Review
93 Ratings
5 star values:
20
4 star values:
18
3 star values:
20
2 star values:
28
1 star values:
7
93 Ratings
5 star values:
20
4 star values:
18
3 star values:
20
2 star values:
28
1 star values:
7
93 Ratings
5 star values:
20
4 star values:
18
3 star values:
20
2 star values:
28
1 star values:
7
- 5 star values:
- 20
- 4 star values:
- 18
- 3 star values:
- 20
- 2 star values:
- 28
- 1 star values:
- 7
Martha Stewart Member
Rating: 2.0 stars
04/12/2020
I was excited to use up some dried cherries in the house and try a new recipe, especially since there's not much else to do these days aside from try new recipes and take walks in the suddenly crowded local park. Making the cookies was fine—I just added a bit of slivered almonds to get to the 2 cups of cherries, because I was just shy of the called-for amount of dried drupes—and I left them to cool while I, you guessed it, took a walk at the suddenly crowded local park.
I came back and found, to my dismay, that the cookies cooled into a crumbly, hard sort of hockey puck, and was no where near the delectable chewy sweetness I had hoped for.
If you like crunchy cookies that function as the perfect crumb-producing food with which to leave a trail back home through the woods you're wandering in, then you're in luck with this recipe. If that's not your jam, I'd suggest modifying the recipe: substitute the white sugar for brown so you're *only* using brown sugar, and toss in an extra egg yolk (not white). And still bake them for less time.
Martha Stewart Member
Rating: 5 stars
09/06/2017
I substituted in half whole wheat flour and cut down the sugar by about half then added chocolate chips. This made for fantastic breakfast cookies.
Martha Stewart Member
Rating: Unrated
07/23/2015
I made 6 cookies the with a 2 oz scoop as recommended in the recipe and realized I was not going to get 4 dozen cookies. I made the cookies a little smaller and barely got 2 dozen. I would also cut back on the sugar to get more cookie flavor!!
Martha Stewart Member
Rating: Unrated
11/17/2010
having a hard time locating dried sour cherries - have found many stores that carry dried 'tart' cherries.......are they the same? if not - are they interchangeable?
Martha Stewart Member
Rating: Unrated
09/10/2010
If you don't have a dehydrator you can dry anything in a slow oven somewhere around 200* or lower for a few hours. This will only dry things out not bake them.
Martha Stewart Member
Rating: Unrated
07/26/2010
It's not the brown sugar that makes cookies spread, it's the butter. If you use 1/2 cup butter-flavored Crisco in place of one of the sticks of butter, they will hardly spread at all. And they'll taste great too.
Martha Stewart Member
Rating: Unrated
07/26/2010
lavendarlady I agree and thanks for the tip..i almost passed these up.
Martha Stewart Member
Rating: Unrated
09/02/2009
These are also receptive to whole wheat flour (I do it all the time)....just add that instead of the unbleached or white flour...............we gotta start giving our kids (and ourselves) better, healthier foods!
Martha Stewart Member
Rating: Unrated
01/27/2009
I love this cookie also. The only tip I think will be helpful is to make sure you do not pack the brown sugar because that makes the cookies spread too much.
Martha Stewart Member
Rating: Unrated
11/05/2008
This is a wonderful recipe! Just follow the directions and you will have a delicious cookie. Many of my friends love this, I have made them several times. Even my twin sister's friends request them! Just make sure that you watch them carefully when in the oven, they can burn easily. Enjoy!
Martha Stewart Member
Rating: Unrated
09/18/2008
I added mini chocolate chips to this recipe. They were the perfect touch for a chocolate lover!
Martha Stewart Member
Rating: Unrated
08/09/2008
Shopping tip: dried cherries at the grocery store near my house were $5 for 4 ounces, but I found them at Trader Joe's for MUCH a cheaper price, and they came in many varieties (sweet, sour, Bing, Ranier, etc).
Martha Stewart Member
Rating: Unrated
07/05/2008
the overal recipe was good, but the cookies turn out flatter than a pancake. i hurried and added 1/2 to 3/4 cup of flour after the first flat batch came out of the oven. the rest of the batch was awesome.
Martha Stewart Member
Rating: Unrated
05/20/2008
I love these cookies! The cherries I found had been sweetened, and expensive but worth it. This is the best new cookie recipe I've tried in years. I baked them on aluminum foil because I was out of parchment paper . Wouldn't change a thing but might try half cherries and half pecans. The cherries are s-o-o-o much better than raisins or craisins, and I know oatmeal cookies after 60 years of baking !
Martha Stewart Member
Rating: Unrated
05/14/2008
I'm glad I found this recipe - I am making "Albert Einstein Apple Oatmeal Cookies" for my nephew (I'm pasting a photo of Einstein to an oatmeal canister, you know, where the "old guy" usually is, and putting the cookies in the canister to mail) - I'll just substitute chopped up apple for the cherries...try and dry them out someway - I don't want to use dried apples, which I think I myself am allergic to. Any suggestions on how to avoid soggy cookies, if I add fresh apple?
Martha Stewart Member
Rating: Unrated
05/13/2008
Dried cranberries are also great.
Martha Stewart Member
Rating: Unrated
04/16/2008
These have an exceptionally delicious flavor. INext time I plan to use a little less cherries and maybe some walnuts instead, but if it changes the texture I'll continue to make them the original way. They went very fast in my house!
Martha Stewart Member
Rating: Unrated
01/31/2008
these are the BEST cookies. the dried cherries are expensive, but worth it. i tried using less butter to make it less fattening but they didn't turn out as well.
Martha Stewart Member
Rating: Unrated
11/15/2007
these turned out great! made them numerous times, omitted the cherries and used craisins and chocolate chips instead. it only takes about 12 minutes of baking...
Martha Stewart Member
Rating: 2.0 stars
04/12/2020
I was excited to use up some dried cherries in the house and try a new recipe, especially since there's not much else to do these days aside from try new recipes and take walks in the suddenly crowded local park. Making the cookies was fine—I just added a bit of slivered almonds to get to the 2 cups of cherries, because I was just shy of the called-for amount of dried drupes—and I left them to cool while I, you guessed it, took a walk at the suddenly crowded local park.
I came back and found, to my dismay, that the cookies cooled into a crumbly, hard sort of hockey puck, and was no where near the delectable chewy sweetness I had hoped for.
If you like crunchy cookies that function as the perfect crumb-producing food with which to leave a trail back home through the woods you're wandering in, then you're in luck with this recipe. If that's not your jam, I'd suggest modifying the recipe: substitute the white sugar for brown so you're *only* using brown sugar, and toss in an extra egg yolk (not white). And still bake them for less time.
Rating: 2.0 stars
Rating: 5 stars
09/06/2017
I substituted in half whole wheat flour and cut down the sugar by about half then added chocolate chips. This made for fantastic breakfast cookies.
Rating: 5 stars
Rating: Unrated
07/23/2015
I made 6 cookies the with a 2 oz scoop as recommended in the recipe and realized I was not going to get 4 dozen cookies. I made the cookies a little smaller and barely got 2 dozen. I would also cut back on the sugar to get more cookie flavor!!
Rating: Unrated
Rating: Unrated
11/17/2010
having a hard time locating dried sour cherries - have found many stores that carry dried 'tart' cherries.......are they the same? if not - are they interchangeable?
Rating: Unrated
09/10/2010
If you don't have a dehydrator you can dry anything in a slow oven somewhere around 200* or lower for a few hours. This will only dry things out not bake them.
Rating: Unrated
07/26/2010
It's not the brown sugar that makes cookies spread, it's the butter. If you use 1/2 cup butter-flavored Crisco in place of one of the sticks of butter, they will hardly spread at all. And they'll taste great too.
lavendarlady I agree and thanks for the tip..i almost passed these up.
Rating: Unrated
09/02/2009
These are also receptive to whole wheat flour (I do it all the time)....just add that instead of the unbleached or white flour...............we gotta start giving our kids (and ourselves) better, healthier foods!
Rating: Unrated
01/27/2009
I love this cookie also. The only tip I think will be helpful is to make sure you do not pack the brown sugar because that makes the cookies spread too much.
Rating: Unrated
11/05/2008
This is a wonderful recipe! Just follow the directions and you will have a delicious cookie. Many of my friends love this, I have made them several times. Even my twin sister's friends request them! Just make sure that you watch them carefully when in the oven, they can burn easily. Enjoy!
Rating: Unrated
09/18/2008
I added mini chocolate chips to this recipe. They were the perfect touch for a chocolate lover!
Rating: Unrated
08/09/2008
Shopping tip: dried cherries at the grocery store near my house were $5 for 4 ounces, but I found them at Trader Joe's for MUCH a cheaper price, and they came in many varieties (sweet, sour, Bing, Ranier, etc).
Rating: Unrated
07/05/2008
the overal recipe was good, but the cookies turn out flatter than a pancake. i hurried and added 1/2 to 3/4 cup of flour after the first flat batch came out of the oven. the rest of the batch was awesome.
Rating: Unrated
05/20/2008
I love these cookies! The cherries I found had been sweetened, and expensive but worth it. This is the best new cookie recipe I've tried in years. I baked them on aluminum foil because I was out of parchment paper . Wouldn't change a thing but might try half cherries and half pecans. The cherries are s-o-o-o much better than raisins or craisins, and I know oatmeal cookies after 60 years of baking !
Rating: Unrated
05/14/2008
I'm glad I found this recipe - I am making "Albert Einstein Apple Oatmeal Cookies" for my nephew (I'm pasting a photo of Einstein to an oatmeal canister, you know, where the "old guy" usually is, and putting the cookies in the canister to mail) - I'll just substitute chopped up apple for the cherries...try and dry them out someway - I don't want to use dried apples, which I think I myself am allergic to. Any suggestions on how to avoid soggy cookies, if I add fresh apple?
Rating: Unrated
05/13/2008
Dried cranberries are also great.
Rating: Unrated
04/16/2008
These have an exceptionally delicious flavor. INext time I plan to use a little less cherries and maybe some walnuts instead, but if it changes the texture I'll continue to make them the original way. They went very fast in my house!
Rating: Unrated
01/31/2008
these are the BEST cookies. the dried cherries are expensive, but worth it. i tried using less butter to make it less fattening but they didn't turn out as well.
Rating: Unrated
11/15/2007
these turned out great! made them numerous times, omitted the cherries and used craisins and chocolate chips instead. it only takes about 12 minutes of baking...
All Reviews for Oatmeal and Dried Cherry Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oatmeal and Dried Cherry Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
