• About Desserts Required
  • FAQ
  • Contact

Desserts Required

  • Home
  • Recipe Blog
    • Amazing Finds
    • Beverages
    • Breads
    • Brownies
    • Cakes
    • Cheesecakes
    • Cookies
    • Creme Brûlées – Custards
    • Fruit
    • Ice Cream
    • Pies and Tarts
    • Road Trips For Food
    • Treats, Nuts & Such
  • Recipe Index
  • Betsy’s Favorite Finds
  • Contact
  • June 26, 2022

Cherry-White Chocolate-Oatmeal Cookies

December 16, 2013 By Betsy Cohen

Desserts Required - Cherry-White Chocolate-Oatmeal Cookies

Cookie Exchange Time

I read a lot of blogs and have been very fortunate to chat often via comments and posts with many very talented people. I also get a lot of great ideas and inspiration from these folks.

Take Phil at The Regular Guy NYC. Phil writes some very funny posts, albeit a tad off color at times but that is part of the charm and humor of his writing style. Recently, Phil wrote about a cookie he tried from Schmackary’s, a bakery in New York City.

“The White Chocolate Cherry Chunker is made with white chocolate, Montmorency tart cherries, oats and cinnamon.” I was lost after that point because I could not stop thinking about how badly I wanted that cookie.

I have made Cherry-White Chocolate-Macadamia Nut Cookies and Oatmeal Cherry Cookies, but something about blending white chocolate with cherries and oatmeal and cinnamon just sounded heavenly.

I spent a lot of time deciding which oats to use. Rolled oats are steamed, flattened, steamed again and roasted. Steel oats are raw, cut oats and heavier in texture and give a nuttier consistency when baked and cooked than the rolled oats.

Ultimately, I decided to use a combination of both oats. The cookies are flat and packed with tartness from the dried cherries that is tamed by the sweetness of the white chocolate chips. The steel cut oats offer a great substitution for nuts, which I did not want to include.

This holiday season, when Cookie Exchanges are a must, be sure to include these Cherry-White Chocolate-Oatmeal Cookies. Santa may appreciate a plate, too!

My voice may not be ready for a video today, but just wait until next time…you are going to LOVE it!

cherry-white-chocolate-oatmeal-cookies-4452
cherry-white-chocolate-oatmeal-cookies-4439
cherry-white-chocolate-oatmeal-cookies-4442
cherry-white-chocolate-oatmeal-cookies-4444
cherry-white-chocolate-oatmeal-cookies-4446
cherry-white-chocolate-oatmeal-cookies-4447
cherry-white-chocolate-oatmeal-cookies-4449
cherry-white-chocolate-oatmeal-cookies-4451
cherry-white-chocolate-oatmeal-cookies-4458

Cherry-White Chocolate-Oatmeal Cookies
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 48
Ingredients
  • 1¾ cups all purpose flour
  • 1 cup steel cut oats, not quick cooking
  • ¾ cup rolled oats, old fashioned not quick cooking
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1-2/3 cups dried tart cherries
  • 1 cup white chocolate chips
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
Instructions
  1. For the cookies:
  2. Preheat the oven to 350°. Line 2 -4 baking sheets with parchment paper and set aside.
  3. In a large bowl, whisk together the flour, steel cut oats, rolled oats, cinnamon, baking soda and salt. Set aside.
  4. Combine the dried cherries and white chocolate chips in a small bowl and set aside.
  5. Beat the butter, brown sugar and sugar together until light and creamy, about three minutes, scraping down the bowl as needed. Add the eggs and vanilla.
  6. Blend in the dry ingredients in two parts. Lastly, mix in the cherries/white chocolate chips.
  7. Scoop out two tablespoons of dough at a time and place on the prepared baking sheets, leaving 2” in between each cookie because they spread.
  8. Bake in a 350° oven for 15 minutes, rotating the pans top to bottom and front to back halfway through.
  9. Remove from the oven and cool.
  10. Betsy's tidbits:
  11. If you need to reuse the baking pans, allow them to cool completely before baking the next batch.
  12. If you prefer a softer cookie, bake closer to 13-14 minutes. If you prefer a crispier cookie, bake for 16 minutes.
3.2.1263

 

Share:

  • Tweet
  • Share on Tumblr

Related

Desserts Required - Betsy's Favorite Things

Filed Under: Cookies Tagged With: all purpose flour, baking soda, cinnamon, dried cherries, eggs, light brown sugar, rolled oats, salt, steel cut oats, sugar, unsalted butter, vanilla extract, white chocolate chips

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
logo
Food Advertising by

Free Updates

Get all my yummy recipes delivered to your inbox!

Sunday Supper Movement

Food and Wine Conference - Brand Ambassador - 2017

my foodgawker gallery

Epicurious Community Table Contributor


Epicurious Community Table Contributor

Most Popular Posts

  • Guava Cheesecake
  • Orange Creamsicle Cheesecake #SundaySupper
  • Chocolate Dipped Coconut Macaroons
  • Mango Pineapple Crisp
  • Archie’s Lakeshore Bakery

Recent Recipes & Posts

  • Gooey Halloween Brownie Cups #HalloweenTreatsWeek
  • Halloween Brownie Pudding Parfaits #HalloweenTreatsWeek
  • S’mores Cookies
  • Peach Blackberry Crisp
  • Brownie Ice Cream Sundaes #SummerDessertWeek

Archives

Home | About | Privacy Policy | Contact
Copyright © 2022 Desserts Required | Site by Pixel Happy Studio
Desserts Required
  • Home
  • Recipe Blog
  • Recipe Index
  • About
  • FAQ
  • Contact