Chocolate Cherry Chunk Oatmeal Cookies Recipes

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

TORIE'S CHERRY CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
• Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

CHERRY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
• 2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready.
• . Add the eggs one at a time and mix until well combined after each.
• . Add the vanilla extract and mix until well combined.
• . Add the dry ingredients and mix until the dough is just combined. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball. 6.
• Stir in the oats, chocolate chips and dried cherries. 7.
• Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used. 8.
• Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for 2-3 hours. 9.
• When ready to bake the cookies, remove the cookie dough from the fridge and let it sit for about an hour to come closer to room temperature. 10
• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. 11.
• ake cookies for 7-9 minutes. Remove just as the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above. 12. Re
• ove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

CHERRY-CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
• Preheat oven to 350 degrees.
• Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
• Whisk flour, baking powder, baking soda and salt in medium bowl.
• In second medium bowl, stir together, oats, pecans, cherries and chocolate.
• In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions; about 1/4 cup each.
• Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
• Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

DARK CHOCOLATE CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper or silicone baking mats.
• Let your butter sit out of the fridge for like 10-15 minutes.
• In a large bowl or stand mixer, beat together the butter and brown sugar until lighter and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
• Add the egg and vanilla extract. Beat well.
• Add 1 cup of flour to the bowl but don't mix it in. Use a small spoon to stir the baking powder, baking soda, and salt into the flour. Then use the spoon or mixer to mix in the flour until it is not quite combined.
• Add the old fashioned oats, quick oats, cherries*, chocolate, and chopped pecans.
• Gently fold in the mix ins. Make sure all the flour streaks are gone. Don't over mix, once it comes together you're good to go.
• Fill a 1/4 cup measuring cup with dough. Shape the dough into balls and place them on the cookie sheet. You can only fit about 8 cookies per sheet. Make sure there are about 2 inches in between the cookies.
• Bake at 350 for about 12-13 minutes, or until the edges are set. There can be a little bit of shine in the center of the cookie, but it shouldn't look completely shiny.
• Top immediately with dark chocolate chips.
• Let the cookies cool on the rack for about 5 minutes, then remove them to a cooling rack.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

CHERRY-CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

CHOCOLATE CHUNK CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, chocolate, cherries and walnuts.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.