Cherry-White Chocolate-Oatmeal Cookies
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 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
  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.
Recipe by Desserts Required at