Maraschino Cherry White Chocolate Oatmeal Cookies

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January 20, 2016

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Never look at an oatmeal cookies the same way again.

  • Cook: 10 mins
  • 10 mins

    10 mins

  • Serves: ~20 Cookies


1 cup (125 g) All-Purpose Flour

½ tsp. Baking Soda

½ tsp. Cinnamon

¼ tsp. Salt

½ cup (115 g) Unsalted Butter, softened

½ cup (100 g) Brown Sugar

¼ cup (50 g) Granulated Sugar

1 large Egg

1 tsp. Vanilla Extract

1 cup (90 g) Old-Fashioned Oats

1 cup (170 g) Chopped White Chocolate or White Chocolate Chips

⅓ cup Maraschino Cherries, well drained and sliced into quarters


Preheat oven to 350 F degrees. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

With an electric or stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until light and fluffy, about 2-3 minutes. Add the egg and vanilla, combine well.

Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula or large spoon. Stir in the oats, sliced cherries, and chocolate chips. Refrigerate dough for 30 minutes.

Roll the dough into balls, about 3 tablespoons of dough each, and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake for 10-12 minutes or until cookies are set and golden brown around the edges. Allow to cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.


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