Cherry Almond Oatmeal Cookie Recipe

It’s funny how some recipes just become instant classics in your household. This Cherry Almond Oatmeal Cookie recipe was one of those happy accidents. I was craving something chewy, comforting, and just a little bit fancy, and rummaging through my pantry, I landed on oats, almonds, and a bag of dried cherries. What transpired was pure cookie magic. The first batch vanished within hours, devoured by my family who are usually quite discerning when it comes to baked goods. The chewy edges, the soft centers bursting with sweet cherries and crunchy almonds, and that subtle hint of almond extract – it’s a combination that’s simply irresistible. Since then, these cookies have become a regular feature, requested for bake sales, holiday gatherings, and just those ordinary days that need a little sprinkle of sweetness. If you’re looking for a cookie that’s both delightfully wholesome and utterly delicious, you’ve come to the right place. Let’s dive into making these incredible Cherry Almond Oatmeal Cookies together – you won’t regret it!

Ingredients

Creating truly exceptional Cherry Almond Oatmeal Cookies starts with selecting the right ingredients. Each component plays a vital role in the final texture and flavor profile of these delightful treats. Let’s break down each ingredient, discussing why it’s crucial and offering insights to ensure your cookies turn out perfect every time.

• 1 cup (2 sticks) Unsalted Butter, Softened: Butter is the heart of these cookies, contributing richness, flavor, and that melt-in-your-mouth texture we all crave. Using unsalted butter gives you complete control over the saltiness of your cookies. It’s absolutely crucial that the butter is softened to room temperature, but not melted. Softened butter creams beautifully with sugar, creating air pockets that lead to light and fluffy cookies. If your butter is too cold, it won’t cream properly, resulting in dense cookies. If it’s melted, the cookies will spread too thin and become greasy. To soften butter effectively, leave it out at room temperature for about 30-60 minutes before baking, or you can use a quick softening method by microwaving it in short 5-second bursts, checking frequently to avoid melting.
• ¾ cup Granulated Sugar: Granulated sugar, also known as white sugar, provides sweetness and crispness to the edges of the cookies. It also helps with browning and contributes to the overall structure of the cookie. The fine crystals of granulated sugar dissolve into the butter during creaming, creating those essential air pockets for a light texture. Using the correct amount of granulated sugar is essential for balancing sweetness and texture.
• ¾ cup Packed Light Brown Sugar: Brown sugar is what gives these oatmeal cookies their signature chewiness and a deeper, molasses-like flavor. The molasses in brown sugar is hygroscopic, meaning it attracts and retains moisture, resulting in softer, chewier cookies. It also adds a lovely caramel-like note that complements the cherries and almonds beautifully. When measuring brown sugar, be sure to pack it firmly into the measuring cup to ensure you’re using the correct amount. Light brown sugar is generally preferred for oatmeal cookies as it offers a milder molasses flavor compared to dark brown sugar, allowing the cherry and almond flavors to shine through.
• 2 Large Eggs: Eggs are essential binders in baking, holding the ingredients together and contributing to the structure and richness of the cookies. They also add moisture and help create a tender crumb. Using large eggs is standard in most baking recipes, and it’s important to use eggs that are at room temperature. Room temperature eggs emulsify more easily into the batter, creating a smoother and more cohesive dough. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a warm, aromatic note that ties all the other flavors together. Use pure vanilla extract for the best flavor; imitation vanilla extract can have a slightly artificial taste. While vanilla extract is a classic choice, you could also experiment with other extracts. For a more intense almond flavor, you could use ½ teaspoon of vanilla extract and ½ teaspoon of almond extract.
• 1 teaspoon Almond Extract: Almond extract is the secret ingredient that elevates these cookies to another level. It provides a distinct, nutty aroma and flavor that pairs perfectly with the cherries and almonds. However, almond extract is potent, so use it sparingly. Too much almond extract can taste bitter. One teaspoon is usually the perfect amount to enhance the flavor without overpowering the other ingredients. If you prefer a milder almond flavor, you can start with ½ teaspoon and adjust to your preference in subsequent batches.
• 1 ½ cups All-Purpose Flour: All-purpose flour provides the structure for the cookies. It contains gluten, which develops when mixed with liquid and gives the cookies their chewy texture. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping flour directly from the bag can pack it down, leading to too much flour in your recipe, which can result in dry, dense cookies. If you prefer a slightly denser and more wholesome cookie, you can substitute up to ½ cup of all-purpose flour with whole wheat flour.
• 1 teaspoon Baking Soda: Baking soda is a leavening agent that helps the cookies rise and become light and airy. It reacts with the acids in brown sugar and the moisture in the batter to produce carbon dioxide gas, which creates air bubbles and contributes to the cookies’ texture. Make sure your baking soda is fresh; old baking soda can lose its potency and not leaven properly. To test if your baking soda is still active, drop a spoonful into a cup of hot water with a splash of vinegar – it should fizz vigorously.
• 1 teaspoon Ground Cinnamon: Cinnamon adds warmth and spice to the cookies, complementing the oatmeal, cherries, and almonds beautifully. It enhances the overall flavor complexity and makes the cookies feel even more comforting. Use fresh ground cinnamon for the best aroma and flavor. You can also experiment with other spices like nutmeg or cardamom for a slightly different flavor profile.
• ½ teaspoon Salt: Salt is a crucial ingredient in baking, even in sweet recipes. It enhances the flavors of all the other ingredients, balancing the sweetness and preventing the cookies from tasting flat. Salt also controls the leavening action of baking soda and strengthens the gluten in the flour, contributing to the cookie’s texture. Use regular table salt or fine sea salt. If using coarse sea salt, grind it slightly before adding it to the recipe.
• 3 cups Rolled Oats (Old-Fashioned Oats): Rolled oats are the star ingredient of oatmeal cookies, providing texture, chewiness, and a wholesome flavor. Old-fashioned rolled oats are preferred over quick-cooking oats for this recipe because they hold their shape better during baking and contribute to a chewier texture. Quick-cooking oats are more finely processed and tend to become mushy in cookies. Make sure to use dry rolled oats, not instant oatmeal packets, which often contain added sugar and flavorings.
• 1 cup Dried Cherries, Roughly Chopped: Dried cherries add a burst of sweetness and chewy texture that contrasts wonderfully with the crunchy almonds and hearty oats. Use good quality dried cherries; look for ones that are plump and moist. Roughly chopping the cherries ensures they are evenly distributed throughout the cookies and provides smaller pieces that are easier to bite into. If your dried cherries are very dry, you can plump them up by soaking them in hot water for about 10 minutes and then draining them well before chopping.
• 1 cup Sliced Almonds, Toasted: Sliced almonds add a delightful crunch and nutty flavor that complements the cherries and oatmeal perfectly. Toasting the almonds before adding them to the cookie dough enhances their flavor and crispness. To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant, stirring occasionally to prevent burning. Keep a close eye on them as nuts can burn quickly. Let the toasted almonds cool completely before adding them to the cookie dough. You can also use slivered or chopped almonds if you prefer.

Instructions

Now that we’ve gathered all our premium ingredients, let’s embark on the delightful journey of baking these Cherry Almond Oatmeal Cookies. Follow these step-by-step instructions meticulously to ensure cookie perfection every time.

1. Preheat Oven and Prepare Baking Sheets: Begin by preheating your oven to 375°F (190°C). This temperature is ideal for baking oatmeal cookies, allowing them to bake evenly and achieve golden brown edges without burning. Line baking sheets with parchment paper. Parchment paper is your best friend in baking; it prevents the cookies from sticking to the baking sheet, ensures easy cleanup, and helps the cookies bake more evenly. If you don’t have parchment paper, you can lightly grease the baking sheets with cooking spray or butter.
2. Cream Butter and Sugars: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar. Creaming means beating the butter and sugars together until they are light, fluffy, and pale in color. This process incorporates air into the mixture, which is crucial for creating tender cookies. Cream for 2-3 minutes on medium speed until the mixture is noticeably lighter and fluffier. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
3. Incorporate Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated into the butter and sugar mixture before adding the next. Then, stir in the vanilla extract and almond extract. Mix until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour and result in tough cookies.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour, preventing clumps and ensuring consistent leavening and flavor in every cookie.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the dry ingredients in two or three additions, mixing until just incorporated after each addition. Be careful not to overmix. Overmixing at this stage will develop the gluten and lead to tough cookies. Mix only until you no longer see streaks of flour.
6. Fold in Oats, Cherries, and Almonds: Gently fold in the rolled oats, chopped dried cherries, and toasted sliced almonds. Folding means using a spatula to gently combine the ingredients without stirring or beating. This technique prevents overmixing and ensures that the oats, cherries, and almonds are evenly distributed throughout the dough. Fold until just combined; avoid overmixing.
7. Scoop Dough onto Baking Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Using a cookie scoop ensures uniform cookie sizes, which leads to even baking. If you don’t have a cookie scoop, you can use a regular tablespoon.
8. Bake Until Golden Brown: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The baking time may vary slightly depending on your oven, so keep an eye on the cookies. They are done when the edges are nicely browned and the centers are no longer glossy and wet-looking. Don’t overbake them, as they will continue to set as they cool.
9. Cool on Baking Sheets and Transfer to Wire Rack: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheets helps them firm up and prevents them from breaking when you transfer them to the wire rack. Cooling them completely on a wire rack allows air to circulate around them, preventing the bottoms from becoming soggy.
10. Enjoy! Once cooled, these Cherry Almond Oatmeal Cookies are ready to be enjoyed! They are delicious served warm or at room temperature. Store them in an airtight container at room temperature to maintain their freshness.

Nutrition Facts

Understanding the nutritional content of your homemade treats allows for mindful indulgence. Please note that these are approximate values and can vary slightly based on ingredient brands and specific measurements.

Serving Size: 1 Cookie
Servings Per Recipe: Approximately 24 cookies (depending on cookie size)

Approximate Nutrition Facts Per Serving (1 cookie):

• Calories: 180-220 kcal
• Total Fat: 9-12g
  • Saturated Fat: 5-7g
  • Trans Fat: 0g
  • Unsaturated Fat: 3-5g
• Cholesterol: 30-40mg
• Sodium: 70-90mg
• Total Carbohydrates: 22-28g
  • Dietary Fiber: 1-2g
  • Total Sugars: 12-16g (includes added sugars and naturally occurring sugars from cherries)
• Protein: 2-3g

Important Considerations:

• These values are estimates and can vary.
• The calorie range is an estimate, and actual calories may depend on the exact size of each cookie and specific ingredient brands.
• Oatmeal cookies, while containing oats, are still treats and should be enjoyed in moderation as part of a balanced diet.
• The inclusion of oats and almonds does provide some fiber and healthy fats, but the sugar and fat content are still significant.

For more precise nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities used in your recipe.

Preparation Time

Time is of the essence, especially when those cookie cravings hit! Here’s a breakdown of the preparation time for these delightful Cherry Almond Oatmeal Cookies.

• Prep Time: 20 minutes
  • This includes:
    • Gathering ingredients: 5 minutes
    • Softening butter: (If starting from cold butter, this can take up to 1 hour, but active prep time is minimal) – 0 minutes (passive time)
    • Toasting almonds (optional, but recommended): 10 minutes (including cooling time)
    • Chopping cherries: 5 minutes
    • Measuring ingredients: 10 minutes
    • Creaming butter and sugar, mixing batter: 10 minutes
• Cook Time: 10-12 minutes per batch
  • Baking time in the oven. This will depend on your oven and the size of your cookies. You may bake in batches depending on the size of your baking sheets and oven.
• Cooling Time: 15-20 minutes
  • Allowing cookies to cool on baking sheets for 5-10 minutes and then fully cooling on a wire rack.
• Total Time: Approximately 45-52 minutes (excluding passive butter softening time)

Time-Saving Tips:

• Soften Butter Quickly: If you need softened butter in a hurry, cut cold butter into cubes and microwave in short 5-second bursts, checking frequently to avoid melting.
• Toast Almonds in Advance: Toast a larger batch of almonds ahead of time and store them in an airtight container. They will be ready to use whenever you need them for baking or snacking.
• Measure Ingredients Ahead: Measure out all your dry and wet ingredients before you start mixing. This “mise en place” method streamlines the baking process and saves time.
• Use a Stand Mixer: If you have a stand mixer, it can significantly reduce the time spent creaming butter and sugar and mixing the batter.
• Bake Multiple Batches Simultaneously (if possible): If your oven is large enough, you can bake multiple baking sheets of cookies at the same time. Rotate the baking sheets halfway through baking for even cooking.

These Cherry Almond Oatmeal Cookies are relatively quick to prepare, making them perfect for when you need a homemade treat without spending hours in the kitchen.

How to Serve

Cherry Almond Oatmeal Cookies are incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions to elevate your cookie experience:

• Classic Pairings:
  • With a Glass of Cold Milk: The quintessential cookie companion! The creamy coolness of milk perfectly complements the warm, chewy texture and sweet flavors of the cookies.
  • With a Cup of Hot Coffee or Tea: The warmth of coffee or tea enhances the comforting spices in the cookies, making it an ideal afternoon or evening treat. Earl Grey tea or a rich, dark roast coffee are particularly good choices.
• Dessert Delights:
  • Warm with a Scoop of Vanilla Ice Cream: Slightly warm cookies paired with cold, creamy vanilla ice cream create a delightful contrast of temperatures and textures. Drizzle with a touch of caramel sauce for extra indulgence.
  • Cookie Sandwiches: Make cookie sandwiches by placing a scoop of ice cream, whipped cream, or even cream cheese frosting between two cookies. Roll the edges in sprinkles or chopped nuts for a festive touch.
  • Crumbled over Yogurt or Oatmeal: Crumble a cookie over a bowl of plain yogurt or oatmeal for added sweetness, texture, and flavor. This is a great way to elevate breakfast or a healthy snack.
• Snack and Treat Ideas:
  • Lunchbox Treat: These cookies are perfect for packing in lunchboxes for kids and adults alike. They are a satisfying and delicious midday treat.
  • Afternoon Snack: Enjoy a cookie or two as a delightful afternoon pick-me-up with a cup of tea or coffee.
  • Party Platter: Arrange these cookies on a platter along with other desserts and treats for parties, gatherings, or holiday celebrations. Their rustic charm and delicious flavor make them a crowd-pleaser.
  • Homemade Gift: Package a batch of these cookies in a decorative tin or cellophane bag tied with a ribbon for a thoughtful and delicious homemade gift.
• Elevated Serving Suggestions:
  • With Fruit and Cheese: For a more sophisticated dessert, serve these cookies alongside fresh fruit like sliced apples, pears, or berries, and a mild cheese like brie or cream cheese. The combination of sweet, fruity, and savory flavors is surprisingly delightful.
  • Drizzled with Melted Chocolate: Drizzle melted dark chocolate or white chocolate over the cooled cookies for an extra touch of elegance and richness.

No matter how you choose to serve them, these Cherry Almond Oatmeal Cookies are sure to be a hit. Their comforting flavors and delightful texture make them perfect for any occasion.

Additional Tips for Perfect Cherry Almond Oatmeal Cookies

Baking is a science and an art, and even the simplest recipes can benefit from a few insider tips. Here are five essential tips to ensure your Cherry Almond Oatmeal Cookies are absolutely perfect every time:

1. Use Room Temperature Butter and Eggs: This is paramount for proper creaming and emulsification. Room temperature butter creams smoothly with sugar, creating air pockets that lead to light and fluffy cookies. Room temperature eggs emulsify more easily into the batter, resulting in a smoother, more cohesive dough. If your butter is too cold, the cookies will be dense; if it’s melted, they will spread too thin. Take butter and eggs out of the refrigerator 30-60 minutes before baking.
2. Don’t Overmix the Dough: Overmixing the dough, especially after adding the flour, can develop the gluten in the flour, resulting in tough, chewy (in a bad way!) cookies. Mix the dry ingredients into the wet ingredients until just combined. Once you no longer see streaks of flour, stop mixing. Gentle folding in the oats, cherries, and almonds is key to maintaining a tender texture.
3. Chill the Dough for Thicker Cookies (Optional but Recommended): Chilling the cookie dough in the refrigerator for at least 30 minutes (or even up to overnight) has several benefits. Cold dough spreads less in the oven, resulting in thicker, chewier cookies. Chilling also allows the flavors to meld together and deepens the overall flavor profile. If you are short on time, even a 30-minute chill will make a noticeable difference. For overnight chilling, let the dough come to room temperature slightly before scooping and baking.
4. Toast the Almonds (and Oats for Deeper Flavor): Toasting the almonds before adding them to the dough significantly enhances their nutty flavor and crispness. Spread sliced almonds on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until lightly golden and fragrant. Let them cool completely before adding to the dough. For an even deeper flavor, you can also lightly toast the rolled oats before adding them. Spread oats on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until lightly fragrant.
5. Bake Until Just Set and Golden Brown Edges: Don’t overbake these cookies. They are done when the edges are golden brown and the centers are just set and no longer look glossy or wet. They will continue to set as they cool. Overbaking will result in dry, crumbly cookies. It’s better to slightly underbake them than overbake them. If you are unsure, take them out when they look almost done; they will finish baking on the hot baking sheet as they cool.

By following these tips, you’ll be well on your way to baking perfect Cherry Almond Oatmeal Cookies that are chewy, flavorful, and utterly irresistible.

Frequently Asked Questions (FAQ)

Baking can sometimes bring up questions, especially when you’re trying a new recipe. Here are five frequently asked questions about Cherry Almond Oatmeal Cookies, along with detailed answers to help you bake with confidence:

Q1: Can I use quick oats instead of rolled oats (old-fashioned oats)?

A1: While you can use quick oats in a pinch, rolled oats (old-fashioned oats) are highly recommended for this recipe. Rolled oats provide a chewier texture and hold their shape better during baking, contributing to the classic oatmeal cookie texture. Quick oats are more finely processed and tend to become softer and less textured in cookies, potentially resulting in a mushier cookie. If you must use quick oats, you might want to reduce the amount slightly (perhaps by ¼ cup) and be aware that the texture will be different. For the best results and authentic oatmeal cookie texture, stick with rolled oats.

Q2: Can I substitute the almonds with another type of nut?

A2: Absolutely! If you’re not a fan of almonds or have allergies, you can definitely substitute them with other nuts. Walnuts, pecans, or even hazelnuts would work beautifully in this recipe. Each nut will impart a slightly different flavor profile, but all will complement the cherries and oatmeal. For walnuts or pecans, roughly chop them before toasting and adding them to the dough. Hazelnuts can be toasted, skinned, and then chopped. Feel free to experiment with your favorite nuts to create your own unique variation of these cookies. You could even use a mix of different nuts for added complexity.

Q3: How should I store these Cherry Almond Oatmeal Cookies to keep them fresh?

A3: To keep your Cherry Almond Oatmeal Cookies fresh and delicious for as long as possible, store them in an airtight container at room temperature. Make sure the cookies are completely cooled before storing them to prevent condensation, which can make them soggy. Properly stored, these cookies will stay fresh for up to 5-7 days. For longer storage, you can freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container or freezer bag, layering them between sheets of parchment paper to prevent sticking. Frozen cookies can last for up to 2-3 months. Thaw them at room temperature before enjoying.

Q4: Can I freeze the cookie dough instead of baking all the cookies at once?

A4: Yes, freezing the cookie dough is a fantastic option for having freshly baked cookies whenever you want them without the fuss of making dough from scratch each time. After preparing the cookie dough, scoop it into individual cookie dough balls and place them on a parchment-lined baking sheet. Freeze the baking sheet of dough balls for about 1-2 hours, or until they are solid. Once frozen, transfer the dough balls to a freezer-safe airtight container or freezer bag. Frozen cookie dough balls can be stored for up to 2-3 months. When you’re ready to bake, you can bake the frozen dough balls directly from the freezer. Add a couple of extra minutes to the baking time.

Q5: What if I don’t have almond extract? Can I still make these cookies?

A5: Yes, you can still make these cookies even if you don’t have almond extract, but the almond flavor will be less pronounced. Almond extract adds a distinct and lovely nutty flavor that complements the cherries and almonds beautifully. If you don’t have almond extract, you can either omit it entirely or try a few substitutes. You could increase the amount of vanilla extract to 1 ½ or 2 teaspoons to enhance the overall flavor. Alternatively, you could use a different extract, such as maple extract or even a citrus extract like lemon or orange, for a different flavor twist. While almond extract enhances the intended flavor profile, the cookies will still be delicious even without it, just with a slightly different taste.

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