Oatmeal cookies with cherries and almonds

Total Time
50 min
15 min
15 min
The addition of dried cherries instead of raisins puts a tart twist on the classic oatmeal-raisin cookie. If you happen to have some on hand, use almond extract instead of vanilla extract for an even nuttier flavor. Make one batch of these to serve a crowd; this recipe makes 44 cookies, it takes under an hour to make 'em all, and you probably already have most of the ingredients in your pantry. Add a little bit of ground nutmeg or ground cloves to really put these cookies over the top.


All-purpose flour

1 cup(s)

Ground cinnamon

1 tsp

Baking powder

1 tsp

Table salt

½ tsp

Unsalted butter

½ cup(s), (1 stick), softened

Dark brown sugar

1 cup(s), firmly packed


1 large egg(s)

Vanilla extract

1 tsp

Old-fashioned rolled oats

1 cup(s)

Dried cherries

½ cup(s), coarsely chopped

Sliced almonds

½ cup(s)

Toasted wheat germ

¼ cup(s)


  1. Place racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. Whisk together flour, cinnamon, baking powder, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low. Add flour mixture and beat just until blended. Stir in oats, cherries, almonds, and wheat germ.
  3. Roll rounded tablespoonfuls of dough into balls, making total of 44 balls. Place about 2 inches apart on prepared baking sheets. Lightly flatten each ball with palm of hand.
  4. Bake until cookies are golden, about 15 minutes. Transfer cookies with parchment to wire racks and let cool completely.
  5. Per serving: 1 cookie