Cherry Chocolate Chunk Oatmeal Cookies

My Cookie Jar Secret

I always keep a cookie in my apron pocket. It’s my little secret. A sweet bite for a hard moment. These cookies are perfect for that.

They are chewy, sweet, and a little tart. The chocolate gets all melty. The oats make them feel hearty and good. Doesn’t that sound like a hug?

Why We Mix It This Way

See how we mix the dry things separately? This matters. It makes sure every bite is the same. You get oats, cherry, and chocolate in every single cookie.

Once, I was in a hurry and dumped it all in. The cookies were lumpy and strange. I still laugh at that. Now I take my time. Good things come from patience.

A Pocket of Sweetness

The dried cherries are my favorite part. They are like little pockets of sunshine. They pop with a tangy taste. It cuts through all the sweet chocolate.

Fun fact: Tart cherries are sometimes called “pie cherries.” They grow on smaller trees than sweet cherries. What’s your favorite dried fruit to bake with? I’d love to know.

The Big Trick: Don’t Overbake

Here is the most important step. Take them out when they look wet in the middle. I know it’s scary. Trust me. They keep cooking on the hot pan.

This matters so much. It gives you a soft, chewy center. A hard, crunchy cookie is just sad. Let them rest for five whole minutes. Doesn’t that smell amazing?

Make Them Your Own

Baking is about sharing. I make these for new neighbors or a friend having a tough week. It’s a simple way to say, “I see you.”

You can change things up, too. Try raisins instead of cherries. Or use milk chocolate. What do you think makes the perfect cookie? Share your dream cookie combo with me.

Ingredients:

Ingredient	Amount	Notes
unbleached all-purpose flour	1 ¼ cups (6 ¼ ounces/177 grams)
baking powder	¾ teaspoon
baking soda	½ teaspoon
table salt	½ teaspoon
rolled oats, old-fashioned	2 ¼ cups (6 ⅓ ounces/179 grams)
dried tart cherries	1 cup (5 ounces/142 grams)	chopped coarse
bittersweet chocolate	4 ounces (113 grams / about ¾ cup)	chopped into chunks about size of chocolate chips
unsalted butter	12 tablespoons (1 ½ sticks)	softened but still cool
brown sugar, preferably dark	1 ½ cups packed (10 ½ ounces/298 grams)
egg	1 large
vanilla extract	1 teaspoon

My Favorite Cherry Chocolate Chunk Oatmeal Cookies

Hello, my dear. Come sit a spell. I want to share my favorite cookie recipe. It mixes chewy oats, tart cherries, and deep chocolate. Doesn’t that sound wonderful? I first made these for my grandson’s school bake sale. They were gone in ten minutes! I still laugh at that. These cookies feel like a warm hug. Let’s bake some together.

Step 1: First, get your oven ready. Heat it to 350 degrees. Line your biggest baking sheets with parchment paper. This keeps the cookies from sticking. Trust me, it saves so much scrubbing later. Now, grab two medium bowls. In one, whisk the flour, baking powder, baking soda, and salt. In the other, stir the oats, chopped cherries, and chocolate chunks. I love how the red and brown look together.

Step 2: Time for the mixer. Beat the soft butter and brown sugar together. Do this until it looks creamy and smooth. No sugar lumps allowed! Scrape the bowl’s sides. Then add the egg and vanilla. Mix it all in. Doesn’t that smell amazing already? (A hard-learned tip: Your butter should be soft but still cool. If it’s melted, your cookies will spread too thin.)

Step 3: Now, add your flour mixture. Mix on low until it just disappears. Keep the mixer running. Slowly add the bowl of oats and goodies. Stop as soon as everything is combined. Give the dough one final stir by hand. This finds any hidden flour pockets. The dough will be thick and full of chunks. What’s your favorite cookie add-in? Share below!

Step 4: Roll the dough into 16 big balls. Place eight on each sheet. They need room to breathe. Gently press each ball down until it’s about an inch thick. Bake both sheets for 12 minutes. Then, carefully switch their positions in the oven. Bake for 8 to 10 more minutes. The centers will look soft and shiny. That’s perfect! Let them cool on the sheet for 5 minutes. Then move them to a rack. Try to wait until they are cool. It’s hard, I know.

Cook Time: 20-22 minutes
Total Time: About 45 minutes
Yield: 16 large cookies
Category: Dessert, Cookies

Three Tasty Twists to Try

This recipe is like a good friend. It’s happy to change its outfit. Here are three fun ways to make it new. Use what you have in your pantry. Baking should be an adventure, don’t you think?

Sunshine Twist: Swap the cherries for chopped dried apricots. Use white chocolate chunks instead. It tastes like a summer day.

Trail Mix Twist: Skip the cherries. Add salted peanuts and a handful of raisins. It’s sweet, salty, and very satisfying.

Cozy Spice Twist: Add a teaspoon of cinnamon to the flour. Use dried cranberries instead of cherries. It smells like the holidays.

Which one would you try first? Comment below!

Serving Them Up With Style

A cookie is always good on its own. But a little presentation is a lovely thing. For a special treat, place one on a small plate. Add a tiny scoop of vanilla bean ice cream on the side. The warmth of the cookie makes the ice cream melt a little. It’s pure magic. You could also crumble one over a bowl of plain yogurt for breakfast. I won’t tell!

What to drink? A cold glass of milk is the classic choice. It’s the very best friend a cookie can have. For the grown-ups, a small glass of ruby port is wonderful. Its sweet berry taste dances with the cherry and chocolate. Which would you choose tonight?

Keeping Your Cookie Jar Full

These cookies keep well. Store them in a tin at room temperature. They stay soft for about five days.

You can freeze the baked cookies for three months. Just wrap them tightly. Thaw them on the counter when you want one.

You can also freeze the dough balls. I do this all the time. Then, you can bake just two fresh cookies anytime.

I once baked a whole batch for my grandson. He ate three, then left. The rest stayed fresh for his next visit.

Batch cooking like this saves time and money. It means a homemade treat is always ready for surprise guests.

Have you ever tried storing cookie dough in the freezer? Share your method below!

Cookie Troubles? Let’s Fix Them

First, cookies spreading too flat? Your butter was likely too warm. Use butter that is just soft, not melty.

I remember when my first batch turned into one giant cookie sheet. Now I chill the dough if my kitchen is warm.

Second, cookies too hard? You probably baked them too long. Take them out when the centers look soft and shiny.

They will firm up as they cool. Trust the recipe timing. This matters for a perfectly chewy texture.

Third, dry or crumbly dough? You may have over-mixed the flour. Mix just until you see no more dry spots.

Gentle mixing keeps cookies tender. This simple step builds your baking confidence. Which of these problems have you run into before?

Your Quick Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. Make sure your oats are certified gluten-free too.

Q: Can I make the dough ahead? A: Absolutely. Wrap it well and refrigerate for up to three days. Let it soften a bit before baking.

Q: What can I swap for cherries? A: Dried cranberries work beautifully. So do raisins. Use what you love.

Fun fact: The tart cherries cut the sweetness of the chocolate. It’s a perfect little balance.

Q: Can I make a half batch? A: You can. Just halve all the ingredients. You will get about eight wonderful cookies.

Q: Any optional tips? A: Sprinkle a tiny bit of sea salt on top before baking. It makes the flavors pop. Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these as much as I do. The smell alone is pure happiness.

My kitchen is always open for more chat. Tell me about your baking adventures in the comments.

I read every single one. It feels like we are sharing a cup of tea together.

Have you tried this recipe? Share your experience in the comments below.

Happy cooking!

—Grace Ellington.