Chocolate Chunk Dried Cherry Oatmeal Cookies
Enjoy the delightful crunch and rich flavors of homemade Chocolate Chunk Dried Cherry Oatmeal Cookies, a perfect treat for cozy gatherings and winter days.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened or coconut oil for a dairy-free option
- 1/2 tsp vanilla extract
- 1 large egg or flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water)
Mix-Ins
- 1/2 cup chocolate chunks (Halal-certified)
- 1/2 cup dried cherries, roughly chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, combine the rolled oats, flour, baking soda, and salt. Stir until well blended and set aside.
- In a separate bowl, beat the softened butter with brown and granulated sugar until fluffy. Add in the egg (or flaxseed mixture) and vanilla extract, mixing until fully incorporated.
Mixing
- Gradually add the dry mixture into the wet mixture, combining just until blended. Be careful not to overmix.
- Gently fold in the chocolate chunks and dried cherries, ensuring they are evenly distributed throughout the dough.
Baking
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden, and the centers look slightly underbaked.
Cooling and Serving
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Notes
For best results, ensure butter is softened but not melted, do not overmix, and consider chilling the dough for 30 minutes before baking. Store cookies in an airtight container for up to a week.