White Chocolate Cherry Oatmeal Cookies

1-0, my friends.  1-0.

But did you really expect anything less from The Foamers?  I sure hope not.  But I'll admit, last week's game was not an easy win, we ended up going into extra innings (I know, it's intense) but ultimately came off the field as victors.  Good thing, too, otherwise I probably wouldn't have handed out the most delicious oatmeal cookies I've ever laid my hands on.  Just kidding about not handing these out though.  Well...kind of.

But true statement about these White Chocolate Cherry Oatmeal Cookies being the best oatmeal cookie I've ever taken a bite [or 28] out of.  Seriously.  First things first, I will never again not plump cherries before using in any goodie [unless the directions specifically say not to.  Sorry, I'm a rule follower].  I've now realized all of the delicious, tart, juiceness I've been missing out on by using non-plumped cherries.  And yes, non-plumped is a valid word.  At least now it is.  Anywho, I think they completely took this already out-of-this-world cookie straight over the edge.  Completely over and never looked back. 

But aside from the succulent cherries, we have a cookie dough that is pure quality.  The cookie alone would be enough to satisfy me: a brown sugary, oatmeal base that lends itself to the most soft, yet chewy, cookie I've had in quite some time.  It's making my mouth water even thinking about them!  And you all know I love those classic recipes that allows for adaptation, and this is a clear cut winner, winner.

I really can't rave about these cookies much more.  Well, I can.  But you would probably tell me to shut up already and get to the recipe so you can make these ASAP.

As you wish  .

My Notes:
  • The original recipe called for white chocolate chips, but I used bars and cut them into rather large chunks.  I absolutely loved the big bites of white chocolate, but like always, it's your call!
  • Be careful to not over mix your dough!  This is stressed several times throughout the recipe because over mixing them will give the cookies a lousy, dry texture.
  • Make sure to leave a good amount of space in between your cookies on the baking sheet. If the dough isn't fairly cold, the cookies will spread quite a bit and you could end up with one big monster cookie.  Actually, is that bad...?

Adapted from Milk and Cookies

1 c. orange juice
2 c. dried cherries
1-1/2 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1-1/2 c. unsalted butter, at room temperature
1 c. light brown sugar, firmly packed
1/2 c. sugar
2 large eggs, at room temperature
1 tbsp. vanilla extract
3 c. old fashioned oats
9 oz. white chocolate, chopped into chunks

  1. Put orange juice in small saucepan over medium heat and bring to boil.  Immediately remove from heat and put in cherries.  Set aside to plump for 30 minutes.  Once plumped, drain cherries thoroughly.
  2. Heat oven to 350°F.  Line baking sheets with parchment paper or spray with nonstick cooking spray.  Set aside.
  3. Combine flour, cinnamon, baking soda, and salt in a small bowl.  Set aside.
  4. In large bowl, beat butter on low speed.  Add brown sugar and sugar and increase speed to medium, beating for 4 minutes or until light and creamy.  Add eggs, one at a time, and beat to incorporate.  Beat in vanilla extract until blended.  Slowly beat in dry ingredients and oatmeal.  DO NOT OVER MIX.
  5. While the dough is still streaky, lightly flour work surface and remove dough from bowl.  With lightly floured hands, finish mixing dough by using a gentle kneading motion until just blended.  Put dough back into bowl.
  6. With a wooden spoon, gently stir in white chocolate and cherries.  Place bowl into freezer for about 10 minutes or until dough has hardened slightly but still pliable.
  7. Using a tablespoon or small scoop, scoop out mounds of dough.  Gently form the dough into cylinders and place 2 inches apart on prepared baking sheet.  
  8. Bake 15 minutes or until lightly browned around the edges (centers should be slightly soft to the touch).  Remove from oven and let cool for 1 minute before transferring to wire rack to cool completely.  
Yield: 2 dozen cookies

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  1. Dorie taught me to 'plump', I'm forever grateful!
    These look delicious. I do loved dried cherries and blueberries.

    1. It's easily one of the best tips I've been introduced to. I'll never go back :)

  2. I always wanted to bake cookies with dried cherry but couldn't find them in Melbourne. I would have substitute the cherry with dried cranberry :(

    1. Cranberries would be equally delish! I've made White Chocolate Cranberry Bars before and they were outstanding. Substitute away!

  3. WOW these look and sound amazing! Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next week. Have a wonderful weekend.


  4. These look and sound divine! Thanks so much for sharing at Mix it up Monday :)

  5. These look and sound good..... I will be making these.

    1. Oh great! I'd love to hear about your experience if you try these out!

  6. Yum! I made this batter yesterday and put it in the fridge and am in the midst of baking them now. I always like to replace things in recipes to use a bit less fat, etc. so my modifications were:

    1 c. of applesauce in place of 1 c. butter
    ~3 1/4 c. oats
    3/4 c. brown sugar and just under 1/2 c. white sugar
    and I added some wheat germ and flax meal

    These seem to bake a bit longer and they don't spread out, so you basically shape them how you want them to bake. They are so freakin' good!! And I'm happy with cutting out 1 cup of butter! (Also, I've been measuring out with a Tbsp and am on my second tray, so I've made 2 dozen so far and will probably get 3.5-4 dozen total, so they must be smaller than what you made.) Great recipe :)


  7. Oh yeah, and I used a little over 3/4 c. whole wheat flour in place of plain flour. I need to stop myself from eating them out of the oven! Hehe..off to check out your other recipes.



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