Irresistible White Chocolate Cherry Oatmeal Cookies: Your New Favorite Soft & Chewy Recipe
Prepare to fall in love with these White Chocolate Cherry Oatmeal Cookies! This isn’t just another cookie recipe; it’s a delightful culinary experience that takes the classic oatmeal cookie to an extraordinary level. By combining the rich creaminess of white chocolate chips with the vibrant tartness of dried cherries, we’ve created a cookie that is remarkably soft, wonderfully chewy, and bursting with incredible flavor in every single bite.
Honestly, when I first baked these cookies, I expected them to be good, but I was completely unprepared for just how exceptional they would turn out. My husband and I found it impossible to stop at just one – they are truly that incredible! While I’ve always enjoyed a good oatmeal cookie, the depth of flavor in this particular recipe is beyond words. And typically, I’m not the biggest fan of dried fruit in my cookies, but the harmonious blend of sweet white chocolate chips and tangy dried cherries is absolutely divine. This combination transforms the ordinary into something truly special.
One unique step in this recipe, which was new to me, involves soaking the dried cherries in orange juice for about 30 minutes before incorporating them into the cookie dough. This seemingly small extra step makes a significant difference. It rehydrates the dried cherries, infusing them with extra moisture and plumping them up beautifully. While you could probably skip this step and still have delicious cookies, if you have the time, I highly recommend trying it. It truly makes the dried cherries softer, juicier, and enhances their flavor, contributing to the overall amazing texture of the cookie.
Mastering the Art of Oatmeal Cookies: Key Tips for Success
After years of experimenting with various oatmeal cookie recipes, I’ve gathered several essential tips that consistently result in the absolute BEST oatmeal cookies. Following these guidelines will elevate your baking game and ensure perfectly delicious cookies every time!
- Proper Flour Measurement: Ensure you have the correct amount of flour in your dough. If your dough feels too sticky after mixing all ingredients, you might need to add a very small amount of additional flour, one tablespoon at a time, until it reaches a manageable consistency. Too little flour can lead to flat, overly spread cookies, while too much can make them dry and crumbly.
- Cream Butter and Sugars Thoroughly: Dedicate a little extra time to creaming your softened butter and sugars. Mixing them together for a full 2-3 minutes, until the mixture is light and fluffy, is crucial. This process incorporates air into the mixture, which contributes significantly to the cookies’ soft, chewy texture and helps them rise beautifully in the oven.
- Preheat Your Oven: Always preheat your oven completely before placing your cookie sheets inside. Baking in a preheated oven ensures a consistent temperature from the start, allowing your cookies to bake evenly and achieve the desired texture and golden-brown edges every single time.
- Use a Cookie Scoop: For perfectly shaped cookies that are all uniform in size and bake consistently, a cookie scoop is your best friend. This simple tool ensures that each cookie dough portion is equal, leading to even baking and a professional-looking batch of treats.
- Bake on Parchment Paper or a Silicone Baking Mat: Lining your cookie sheets with parchment paper or a silicone baking mat is a game-changer. Not only does it prevent your cookies from sticking to the pan, making removal incredibly easy (they’ll just slide right off!), but it also promotes more even heat distribution for better browning and a consistent bake.
- Avoid Overbaking: This is perhaps one of the most critical tips for soft, chewy cookies. When I remove my oatmeal cookies from the oven, they still look slightly underbaked in the very center. Don’t worry, this is exactly what you want! The cookies will continue to bake and set on the hot cookie sheet for a few more minutes, ensuring they remain soft and chewy rather than turning hard or dry.
Choosing the Right Oats for Your Oatmeal Cookies
When it comes to oatmeal cookies, the type of oats you use can significantly impact the final texture. You have the choice between quick oats and old-fashioned (rolled) oats, and ultimately, it comes down to personal preference and the texture you desire.
I personally love using old-fashioned rolled oats in this recipe. They provide a heartier texture and a wonderfully chewy bite, making the cookies feel substantial and satisfying. The distinct flakes of old-fashioned oats lend a more rustic appearance and a chewiness that I find irresistible. Plus, the texture makes it easier to justify eating a few for breakfast – it’s like a delicious, portable bowl of oatmeal!
If you opt for quick oats, your cookies will likely be a bit more dense and puffier, with a less distinct oat texture since quick oats are cut into smaller pieces and processed to cook faster. They will still be delicious, but the chewiness might be slightly different. For a balanced texture, you can even use a combination of both quick oats and old-fashioned oats – experiment to find your perfect cookie!
Ingredients for White Chocolate Cherry Oatmeal Cookies
Here’s what you’ll need to create these delectable cookies:
2 cups dried cherries (I used two different varieties for varied color and flavor, both worked wonderfully!)
1 cup orange juice
1 1/2 cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter, softened to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
3 cups old-fashioned rolled oats
1 bag (12 oz) white chocolate chips
How to Make White Chocolate Cherry Oatmeal Cookies
Follow these simple steps to bake a batch of these extraordinary cookies:
Place the dried cherries in a heatproof bowl. In a small saucepan, bring the orange juice to a boil over medium heat. Once boiling, carefully pour the hot orange juice over the cherries and let them soak for approximately 30 minutes. This rehydrates and plumps them. After soaking, drain the cherries thoroughly and pat them dry with a paper towel to remove any excess moisture. Set the plumped cherries aside.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Set this dry mixture aside.
In a larger mixing bowl, using an electric mixer, cream the softened butter, light brown sugar, and granulated sugar together for at least 2-3 minutes, until the mixture is light, fluffy, and creamy.
Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing for another 2-3 minutes until well combined and airy.
Gradually add the reserved dry flour mixture to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix.
Stir in the old-fashioned rolled oats, mixing gently until they are fully incorporated into the dough.
Finally, gently fold in the drained cherries and the white chocolate chips. Mix just until they are barely combined throughout the dough. Remember, overmixing after the flour has been added can lead to tougher cookies!
Using a cookie scoop, drop uniform mounds of dough onto your prepared cookie sheets. I highly recommend using silicone baking mats for the best results, but parchment paper or lightly greased cookie sheets will also work well.
Bake the cookies for about 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. This resting period helps them set and prevents them from breaking.
White Chocolate Cherry Oatmeal Cookies
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Ingredients
- 2 cups dried cherries I had two different varieties of dried cherries which is why there are two different colors – both of them worked well!
- 1 cup orange juice
- 1 1/2 cups all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups butter softened to room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 bag 12 oz white chocolate chips
Instructions
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Put the cherries in a heatproof bowl. In a small saucepan, bring the orange juice to a boil over medium heat. Pour the orange juice over the cherries and set them aside for about 30 minutes to soak. Drain the cherries well and pat dry with a paper towel to remove any remaining moisture. Set the cherries aside.
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Preheat the oven to 350°F (175°C).
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Mix the flour, cinnamon, baking soda and salt together in a small bowl and set aside.
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In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.
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Add the eggs and vanilla and mix for another 2-3 minutes.
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Add the dry mixture and mix just until combined.
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Stir in the oats, mixing just until they are fully incorporated in the dough.
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Fold in the drained cherries and the white chocolate chips, mixing just until barely combined. Do not overmix the dough after you have added the flour mixture!
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Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.
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Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Expert Tips for Softening Butter to Room Temperature
Softened butter is absolutely essential for achieving the perfect texture in cookies, especially when creaming it with sugar. Butter at room temperature blends much more smoothly and can incorporate more air, leading to a lighter, softer cookie. The ideal way to soften butter is to simply leave it out on your counter for a few hours before you plan to bake. However, if you’re like most of us and don’t always plan that far ahead, here are a few quick tricks to get your butter perfectly softened in minutes:
- The Microwave Method (with caution): This is my go-to for speed, but it requires careful attention to avoid melting the butter. Place a whole stick of butter (ensure it’s not in foil!) in the microwave. Microwave it on a low power setting (or even better, the defrost setting if you have one) for about 6-7 seconds. Check its softness. If it’s still quite firm, give it another 5-7 seconds. Repeat in shorter bursts (2-3 seconds) until it yields slightly to a gentle press, but isn’t melted. The defrost setting, while taking a bit longer (around 30 seconds total, flipping halfway), tends to soften the butter more evenly without creating melted spots.
- The Warm Water Bath: Fill a tall glass with very warm water and let it sit for a minute, then pour the water out. Place the glass over an unwrapped stick of butter for a few minutes. The residual heat from the glass will gently soften the butter.
- Cut into Small Cubes: Cut the cold butter into small 1/2-inch cubes and spread them out on a plate. The increased surface area will help the butter come to room temperature much faster, usually within 10-15 minutes.
- Roll with a Rolling Pin: Place cold butter between two sheets of parchment paper or plastic wrap. Use a rolling pin to gently roll it flat. The pressure and friction will help soften it quickly.
Troubleshooting: Why Do My Oatmeal Cookies Burn on the Bottom?
If you consistently find that your cookies are burning on the bottom while the centers remain undercooked, it’s most likely a baking sheet issue! The type of cookie sheet you use plays a significant role in how your cookies bake. Here’s what might be happening and how to fix it:
- Dark-Colored Baking Sheets: Dark-colored cookie sheets absorb more heat, causing the bottoms of your baked goods to cook much faster and often burn before the rest of the cookie is done. If you have dark pans, consider investing in lighter-colored, reflective aluminum pans, or use them exclusively with parchment paper or silicone mats to create a barrier.
- Excess Cooking Spray: Using too much cooking spray can also lead to burnt bottoms. The oils can get excessively hot and cause the sugar in the cookie dough to caramelize too quickly and burn. When using good quality non-stick pans or silicone mats, you often don’t need any spray at all.
- Thin Baking Sheets: Very thin baking sheets can also contribute to uneven baking and burnt bottoms because they transfer heat too quickly to the bottom of the cookie. Heavier-gauge aluminum sheets or insulated sheets (which have an air pocket between two layers of metal) distribute heat more evenly.
- Solution – Silicone Baking Mats: As mentioned before, I’ve been a huge advocate for silicone baking mats for years, and for good reason! They provide a non-stick surface without the need for additional grease and, more importantly, they help regulate the heat, preventing the bottoms from burning. Cookies slide off effortlessly, ensuring perfect shape and consistent baking every single time. Parchment paper is another excellent alternative for preventing sticking and promoting even browning.
These White Chocolate Cherry Oatmeal Cookies truly stand out as an amazing treat. They are guaranteed to be a hit with anyone who loves a soft, chewy cookie packed with incredible flavor. Don’t be surprised if they disappear quickly!
Storage Tips: Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness. For longer storage, cooled cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy. You can also freeze the raw cookie dough balls; simply scoop them onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Flavor Variations: While the white chocolate and cherry combination is spectacular, feel free to experiment! You could try milk chocolate or dark chocolate chips, or even a mix. Other dried fruits like cranberries, blueberries, or chopped apricots would also be delicious. Adding a half cup of chopped nuts like pecans or walnuts would also offer a delightful crunch.
