Oatmeal Dark Chocolate Cherry Cookies Recipe

Indulge in these chewy, decadent Oatmeal Dark Chocolate Cherry Cookies! Adapted from Martha Stewart's baking handbook, this recipe offers the ultimate customizable cookie experience. Enjoy the perfect balance of oatmeal, rich dark chocolate, and juicy cherries – or customize with just chocolate chips or cherries for equally delicious results. These cookies are perfect for any occasion, from casual weeknight treats to elegant dessert gatherings. Get ready to experience cookie perfection!

Prep Time 35 mins
Cook Time 65 mins
Calories 211 kcal
Protein 5g
Rating 4.5 (2 Reviews)
Oatmeal Dark Chocolate Cherry Cookies 25

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oatmeal Dark Chocolate Cherry Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Oatmeal Dark Chocolate Cherry Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Oatmeal Dark Chocolate Cherry Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar using an electric mixer until light and fluffy.
  4. Add 1/2 cup maple syrup and mix until well combined.
  5. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
  6. Gradually add the dry ingredients (from step 2) to the wet ingredients in two additions, mixing on low speed until just combined.
  7. Stir in 3 cups rolled oats, 1 1/2 cups dark chocolate chips, and 1 cup chopped dried cherries. Mix until evenly distributed.
  8. Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours).
  9. Using a 1 1/2-inch cookie scoop or your hands, form the dough into balls.
  10. Place the dough balls onto prepared baking sheets, leaving 2 inches between each cookie.
  11. Bake for 18-20 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

62g

Fat

28g

Carbs

9g