Irresistible White Chocolate Chip Cherry Oatmeal Cookie: A Perfect Blend of Sweetness and Tartness
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Indulging in a delightful homemade cookie can instantly elevate your mood, and if you’re a fan of the perfect fusion of sweet and tangy flavors, then these White Chocolate Chip Cherry Oatmeal Cookie are an absolute must-try. With a combination of buttery richness, chewy oats, tart dried cherries, and creamy white chocolate chunks, these cookies offer a symphony of flavors that will leave your taste buds craving more.
Crispy on the outside, chewy on the inside, and full of cherries, nuts, and oats, this cookie is a winner! It’s great for gifting, cookie exchange parties, and GREAT for eating!
White Chocolate Chip Cherry Cookies
I’ve been a cookie-making monster this year. We made Mint Chocolate Chip Walnut Cookies, Old-Fashion Tea Cakes, and Chocolate Peppermint Chip Cookies. I packaged them together for friends and neighbors for holiday gifts. Also, I made these White Chocolate Chip Cherry Oatmeal cookies for the packages.
White Chocolate Chip Cherry Oatmeal Cookie
Taste and Texture: The first bite into these cookies offers a delightful contrast of textures. The chewiness of the oats blends seamlessly with the softness of the cookie, while the white chocolate chunks add pockets of creamy sweetness. What sets these cookies apart is the burst of tanginess from the dried cherries, balancing out the sweetness and adding a unique depth of flavor. It’s a harmonious blend of flavors that will leave you wanting another bite.
More cookie recipes that readers enjoy are my Pignoli Cookies, Basic Cookie Cups, Oreo Fudge, and Cookies & Cream Cheater Fudge. You’ll enjoy my dessert collection as well as easy breakfast recipes.
Ingredients
- ⅔ cup butter softened
- ⅔ cup brown sugar
- 2 large eggs
- 1 and ½ cups old-fashioned oats
- 1 and ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5- ounce package Dried Cherries
- 1 cup white chocolate chunks or chips
White Chocolate Chip Cherry Oatmeal Cookie FAQ
While fresh cherries can be delicious, using dried cherries in this recipe helps concentrate their flavor and adds a chewy texture to the cookies. You can experiment, but note that fresh cherries might alter the texture and moisture content of the cookies.
Absolutely! If white chocolate isn’t your preference, you can substitute it with dark or milk chocolate chips for a different flavor profile. Feel free to adjust the sweetness according to your taste.
Once cooled completely, store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to 2-3 months. Be sure to thaw them at room temperature before enjoying.
Yes, you can experiment with gluten-free flour blends to make these cookies gluten-free. However, keep in mind that the texture and taste might slightly differ from the original recipe.
These White Chocolate Chip Cherry Cookies are a delightful treat for any occasion. Whether you’re craving a snack with your afternoon tea or looking to impress guests with a homemade dessert, these cookies are a fantastic choice. The blend of sweet white chocolate, tangy cherries, and hearty oats creates a symphony of flavors that will leave a lasting impression. Whip up a batch of these delightful cookies and enjoy the perfect balance of sweetness and tartness in every bite!
Oatmeal Cherry White Chocolate Chip Cookie Recipe
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Save To Your Recipe BoxIngredients
- ⅔ cup butter softened
- ⅔ cup brown sugar
- 2 large eggs
- 1 and ½ cups old-fashioned oats
- 1 and ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5- ounce package Dried Cherries
- 1 cup white chocolate chunks or chips
Instructions
- Preheat oven to 375ºF.
- Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
- Makes approximately 2 1/2 dozen cookies.
I was thinking about substituting dried cranberries for the cherries. Did anyone try this?