Name: Cherry Almond Oatmeal Cookie Recipe
Ingredients: 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.

Ingredients

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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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 180-220 kcal
Sugar: 12-16g
Sodium: 70-90mg
Fat: 9-12g
Saturated Fat: 5-7g
Unsaturated Fat: 3-5g
Trans Fat: 0g
Carbohydrates: 22-28g
Fiber: 1-2g
Protein: 2-3g
Cholesterol: 30-40mg