Photo of Chocolate cherry oatmeal cookies by WW

Chocolate cherry oatmeal cookies

5
5
4
SmartPoints® value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
36
Difficulty
Moderate
Moist and chewy, these irresistible cookies are sinfully rich and are a nice twist on nostalgic oatmeal and raisin cookies. Cocoa gives them their chocolate flavor while cinnamon and nutmeg lend some yummy spice. We love the dried cherries, but you can use dried cranberries, strawberries or blueberries instead if you wish to do so. Make the cookie dough ahead of time, freeze it and then bake anytime for that fresh-out-of-the-oven taste. If you decide to bake them all at once, this recipe makes a large yield, so you’ll have plenty to enjoy for yourself and to share with family and friends.

Ingredients

All-purpose flour

¾ cup(s)

Unsweetened cocoa powder

2 Tbsp

Baking soda

1 tsp

Ground cinnamon

¼ tsp

Ground nutmeg

¼ tsp

Table salt

½ tsp

Salted butter

¾ cup(s), at room temperature

Sugar

½ cup(s)

Packed light brown sugar

¾ cup(s)

Egg(s)

2 large egg(s)

Uncooked oatmeal

2½ cup(s)

Dried cherries

½ cup(s)

Instructions

  1. Preheat oven to 350ºF.
  2. Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
  3. Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
  4. Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
  5. Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
  6. Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
  7. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving.
  8. For subscribers only: This recipe is part of our Cook Once, Eat All Week: Holiday Baking Series. To learn more about this concept, click here.