Dark Chocolate Cherry Oatmeal Cookies
Chewy, hearty, and full of bold flavor—these cookies combine rich dark chocolate, tart cherries, and warm spices in every bite.
If you love cookies that pack a punch, this one’s for you. With chewy oats, melty dark chocolate, and the tang of dried cherries, these cookies have a little something for everyone. Whether you’re craving a cozy treat or looking to impress with a unique flavor combo, these cookies deliver.
“The perfect cookie for cozy days—nutty oats, tart cherries, and velvety chocolate in every bite.”
Why You’ll Love It
Chewy Texture: Rolled oats create the perfect balance between soft and hearty, giving each cookie a satisfying bite.
Rich Chocolate: Dark chocolate chips melt beautifully into the dough, adding richness that pairs perfectly with the tart cherries.
Warm Spices: A touch of cinnamon and nutmeg adds just the right amount of cozy flavor without overpowering the other ingredients.
Gourmet Flavor, Simple Prep: No fancy tools required—just a few ingredients and some basic baking steps.
Ingredients & Substitutions
| INGREDIENT | WHY IT MATTERS | SUBSTITUTIONS / NOTES |
|---|---|---|
| Rolled Oats | Adds chewy texture and nutty flavor | Use old-fashioned oats only—avoid quick oats for best texture |
| All-Purpose Flour | Provides structure for the cookies | Whole wheat flour isn’t ideal—it alters the texture |
| Butter, Softened | Gives a rich flavor and chewy bite | Use plant-based butter for a dairy-free version |
| Dark Brown Sugar | Adds depth and chewiness via molasses | Light brown sugar works in a pinch |
| Granulated Sugar | Helps edges crisp slightly | Reduce slightly for a softer cookie |
| Egg | Binds dough and adds richness | A flax egg can work for a vegan option |
| Vanilla Extract | Enhances flavor with warm, sweet aroma | Pure extract is best, but imitation works if necessary |
| Baking Soda | Promotes spread and texture | Necessary for leavening—no substitute |
| Ground Nutmeg | Adds subtle warmth | Optional but adds a layer of cozy spice |
| Ground Cinnamon | Deepens flavor with cozy spice | Pairs beautifully with nutmeg—adjust to taste |
| Dark Chocolate Chips | Balances sweetness with richness | Semi-sweet for a milder chocolate flavor |
| Dried Cherries | Adds tart chewiness that complements chocolate | If too dry, soak briefly in warm liquid before mixing |
Customization Ideas
- Add Nuts: For a little crunch and extra flavor, you can add chopped nuts like pecans, walnuts, or almonds. Nuts will pair well with both the chocolate and cherries.
- Use Milk or White Chocolate: If you prefer a sweeter, creamier flavor, swap out the dark chocolate chips for milk or white chocolate chips. You can also use a combination of different chocolates for a layered flavor experience.
- Swap Dried Cherries: If you don’t have dried cherries, dried cranberries, raisins, or even chopped dried apricots can make a great substitute. Cranberries will provide a similar tartness, while apricots will give the cookies a unique, fruity twist.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend, and make sure to check that your oats are certified gluten-free if needed.
Storage & Freezing
- Storage: Store the cookies in an airtight container at room temperature for up to a week. If you’d like to keep them fresher for longer, store them in the fridge.
- Freezing the Dough: If you want to bake them fresh later, scoop the cookie dough onto a baking sheet and freeze the dough balls. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, just add a few extra minutes to the baking time.
- Freezing Baked Cookies: These cookies also freeze well. After cooling, store them in an airtight container or freezer bag, and they’ll stay fresh for up to three months.
Frequently Asked Questions (FAQ)
Can I use quick oats instead of rolled oats?
It’s best to use rolled oats in this recipe for the chewy texture. Quick oats will result in a softer, less substantial cookie and may alter the consistency.
What can I do if the dough is too sticky?
If your dough feels too sticky to handle, refrigerate it for 20-30 minutes before scooping and baking. Chilling the dough helps it firm up and makes it easier to work with.
Can I reduce the sugar?
You can reduce the sugar slightly for a less sweet cookie, but be aware that doing so might affect the texture, making the cookies less chewy. If you reduce the sugar, try replacing it with a natural sweetener like coconut sugar to maintain the structure.
Why do we need baking soda in the recipe?
Baking soda is essential in this recipe for proper leavening. It helps the cookies spread and gives them the right texture by reacting with the acidic ingredients (like brown sugar) to produce air bubbles.
Cherry Dark Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 dozen cookies
Equipment
Hand or Stand Mixer
Measuring Cups and Spoons or Scale, Baking Sheets
Disher
Rubber Spatula
Parchment Paper or Silicone Baking Mat
Ingredients
3 Cups Rolled Oats
1½ Cups All-Purpose Flour
1¼ Cups butter, softened
1 Cup Dark Brown Sugar
½ Cup Granulated Sugar
1 Whole Egg
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Soda
1 Teaspoon Salt
¼ Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
1½ Cups Dark Chocolate Chips
1½ Cups Dried Cherries
Directions
Step 1: Preheat the Oven
- – Preheat your oven to 350°F (175°C).
- – Line baking sheets with parchment paper or silicone baking mats.
Step 2: Prepare the Cookie Dough
- – In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together until light and fluffy.
- – Add the egg and vanilla extract, mixing until fully incorporated.
- – In a separate bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, and ground cinnamon.
- – Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- – Stir in the rolled oats, dark chocolate chips, and dried cherries using a rubber spatula.
Step 3: Portion and Bake the Cookies
- – Using a disher or cookie scoop, drop evenly sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- – Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
Step 4: Cool and Serve
- – Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- – Transfer to a wire rack to cool completely.
- – Enjoy your cookies warm or store them in an airtight container for later!
Baker’s Tips
- Soak dried cherries in warm cherry juice, brandy, or water for extra softness.
- Chill dough for 30 minutes if you prefer thicker cookies.
- Adjust baking time for your ideal texture—less time for chewy, more for crisp.
- Store in an airtight container for up to a week.
- Freeze cookie dough balls for on-demand baking anytime.
Final Thoughts from My Kitchen to Yours 💛
These cookies are a crowd-pleasing combo of sweet and tart, with just the right balance of chewiness and crunch. Whether you’re baking for yourself or sharing with loved ones, you’ll love how easy it is to make them—and how hard it is to stop at just one!
