Introduction

Hey there, friend! There’s just something magical about a warm kitchen, isn’t there? The scent of cookies baking has a way of instantly transporting you back to simpler times, maybe to Grandma’s house or a happy childhood afternoon. These Dark Chocolate Cherry Oatmeal Cookies are exactly that kind of magic. They’re comforting, packed with goodness, and surprisingly easy to whip up.

Forget complicated techniques! This recipe is all about simple steps and incredible flavor. The combination of hearty oats, rich dark chocolate, and sweet bursts of fresh cherry is just divine. Plus, that hint of cardamom? It adds a little something special that’ll make everyone ask for your secret. Get ready to fill your home with the most wonderful smell and your cookie jar with pure happiness!

Why You’ll Love This Recipe

Seriously, these cookies are winners for so many reasons. Here are just a few:

Fast: Perfect for when a cookie craving hits and you need results ASAP.
Easy: No fancy mixer needed, just a bowl and a whisk (and maybe a little elbow grease!).
Giftable: Wrap these beauties up for friends, neighbors, or teachers. They’re always a welcome treat!
Crowd-pleasing: Who can resist the classic combo of chocolate and cherries? Add oats, and you’ve got a universal favorite.

Ingredients

Gathering your ingredients is the first cozy step! Here’s what you’ll need for these delicious cookies:

1 ½ cups all-purpose flour (Just your regular baking flour!)
1 cup granulated sugar (Sweetness baseline!)
1 tablespoon dark brown sugar (Adds a lovely depth and chewiness)
1 teaspoon cardamom (Our secret weapon for warmth and spice!)
½ teaspoon baking soda (Helps them spread just right)
½ teaspoon salt (Balances all that sweetness)
1 egg, beaten (Our binder!)
1 teaspoon vanilla extract (Always adds a cozy touch)
½ cup unsalted butter, melted (Easy peasy, no need to soften!)
¼ cup milk (For just the right moisture)
1 ¾ cups rolled oats (Old-fashioned oats are best for texture!)
1 cup dark chocolate chips (Go for good quality chips for maximum melty goodness)
1 cup diced fresh cherries (Make sure they’re pitted and roughly chopped!)

How to Make It

Alright, let’s get baking! It’s super simple, I promise.

Get Your Oven Ready: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Parchment paper is your best friend here – makes for easy cleanup!
Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, cardamom, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed.
Add Wet Ingredients: Pour the beaten egg, vanilla extract, melted butter, and milk into the bowl with the dry ingredients. Stir everything together with a wooden spoon or spatula until just combined. Don’t overmix!
Fold in the Good Stuff: Now for the stars! Add the rolled oats, dark chocolate chips, and diced fresh cherries to the dough. Gently fold them in until they are just incorporated throughout the dough. You want to see those pockets of chocolate and cherry!
Scoop and Bake: Drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between cookies as they will spread slightly. I like to use a cookie scoop to get uniform sizes, which helps them bake evenly.
Bake ‘Em Up: Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look a little soft. They will continue to set up as they cool.
Cool Down: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. If you can wait that long!

Substitutions & Additions

This recipe is pretty forgiving and fun to play with! Here are a few ideas:

Cherries: No fresh cherries? You can use dried cherries! Just chop them up and use the same amount. You might want to soak them in a little warm water or even a splash of rum for 10 minutes before adding them to the dough if they seem a bit dry.
Chocolate: Swap dark chocolate chips for milk chocolate, white chocolate, or even chopped dark chocolate bars for lovely puddles.
Oats: While rolled oats give the best texture, you could use quick oats in a pinch, but the texture will be softer and less chewy. Steel-cut oats won’t work here.
Nuts: Add ½ cup of chopped walnuts or pecans for extra crunch and flavor.
Spice it Up: Not a cardamom fan? Try cinnamon or a pinch of nutmeg instead. You could also add a little orange zest for a brighter flavor that pairs well with chocolate and cherry.

Tips for Success

Want perfect cookies every time? Keep these tips in mind:

Don’t Overmix: Once you add the wet ingredients to the dry, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in tough cookies.
Use Rolled Oats: Old-fashioned rolled oats give these cookies their signature chewy texture. Quick oats will result in a softer cookie.
Fresh Cherries Matter: Make sure your cherries are pitted and diced into small, manageable pieces. Large pieces can make the cookies hard to form and bake unevenly.
Chill the Dough (Optional but Recommended!): If you have time, chilling the dough for 30 minutes to an hour can help the flavors meld and reduce spread, leading to thicker cookies.
Don’t Overbake: Remember, the centers should look slightly soft when you take them out. They’ll firm up as they cool. Overbaking is the quickest way to dry cookies!

How to Store It

If these cookies last long enough to need storing, here’s how to keep them fresh:

Make sure they are completely cooled before storing.
Store baked cookies in an airtight container at room temperature for up to 3-4 days.
To keep them extra soft, you can add a slice of bread to the container (it will help absorb moisture, keeping the cookies moist).
You can also freeze baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature.
Cookie dough can also be frozen! Scoop balls of dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

FAQs

Got questions? I’ve got (short) answers!

Can I use frozen cherries? Yes, but make sure they are completely thawed and well-drained (pat them dry with paper towels) before dicing and adding them. Excess moisture can affect the dough consistency.
Why are my cookies flat? This can be caused by over-softened or melted butter (even though the recipe uses melted butter, too warm butter can cause excess spread), not enough flour, overmixing, or not chilling the dough.
Can I make these gluten-free? You can try substituting the all-purpose flour with a good quality gluten-free all-purpose baking blend and ensure your oats are certified gluten-free.
Is cardamom necessary? While it adds a lovely unique touch, you can substitute it with an equal amount of cinnamon or simply omit it if you prefer.

Dark Chocolate Cherry Oatmeal Cookies

These Dark Chocolate Cherry Oatmeal Cookies are comforting, packed with goodness, and surprisingly easy to whip up. They combine hearty oats, rich dark chocolate, and sweet bursts of fresh cherry with a hint of cardamom for a special touch. Perfect for filling your home with a wonderful smell and your cookie jar with happiness.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Large bowl for combining ingredients
Whisk for dry ingredients
Wooden spoon or spatula, for stirring and folding
Spatula or wooden spoon, for stirring and folding
Baking sheets for baking
Parchment paper to line baking sheets for easy cleanup
Cookie scoop optional, for uniform cookies
Wire rack for cooling cookies
Oven for baking
Airtight container for storing cookies

Ingredients

Cookie Dough

1.5 cups all-purpose flour regular baking flour
1 cup granulated sugar
1 tablespoon dark brown sugar
1 teaspoon cardamom
0.5 teaspoon baking soda
0.5 teaspoon salt
1 egg beaten
1 teaspoon vanilla extract
0.5 cup unsalted butter melted
0.25 cup milk
1.75 cups rolled oats old-fashioned oats are best
1 cup dark chocolate chips go for good quality chips
1 cup diced fresh cherries pitted and roughly chopped

Instructions

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, cardamom, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed.
Pour the beaten egg, vanilla extract, melted butter, and milk into the bowl with the dry ingredients. Stir everything together with a wooden spoon or spatula until just combined. Don't overmix!
Now for the stars! Add the rolled oats, dark chocolate chips, and diced fresh cherries to the dough. Gently fold them in until they are just incorporated throughout the dough. You want to see those pockets of chocolate and cherry!
Drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between cookies as they will spread slightly. I like to use a cookie scoop to get uniform sizes, which helps them bake evenly.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look a little soft. They will continue to set up as they cool.
Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.

Notes

Substitutions & Additions:
- Cherries: Use dried cherries (chopped, possibly soaked) instead of fresh.
- Chocolate: Swap dark chocolate chips for milk chocolate, white chocolate, or chopped bars.
- Oats: Quick oats can be used in a pinch for a softer texture (steel-cut won't work).
- Nuts: Add ½ cup chopped walnuts or pecans.
- Spice: Substitute cardamom with cinnamon, nutmeg, or orange zest.

Tips for Success:
- Don't overmix the dough after adding wet ingredients.
- Use old-fashioned rolled oats for best chewy texture.
- Dice fresh cherries into small pieces.
- Optional: Chill dough for 30-60 mins to meld flavors and reduce spread.
- Don't overbake; centers should look slightly soft.

Storage:
- Cool completely before storing.
- Store baked cookies in an airtight container at room temp for 3-4 days.
- Add a slice of bread to the container to help keep cookies soft.
- Freeze baked cookies for up to 3 months in an airtight container or bag (thaw at room temp).
- Freeze scooped dough balls (freeze on a sheet then transfer to bag/container). Bake from frozen, adding 1-2 mins to baking time.

FAQs:
- Frozen cherries can be used if thawed, well-drained, and patted dry.
- Flat cookies can be caused by over-softened/warm butter, insufficient flour, overmixing, or not chilling the dough.
- Gluten-free: Try a GF flour blend and certified GF oats.
- Cardamom can be substituted or omitted.