Marry This Oatmeal-Cherry Slice-and-Bake Cookies recipe is a chewy and buttery cookie, which is made with old-fashioned rolled oats and dried cherries. It’s the perfect make-ahead cookie, ready to bake whenever you are.
Jump to RecipeOatmeal-Cherry Slice-and-Bake Cookies Recipe Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 sticks salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 tsp. pure vanilla extract
- 2 large eggs
- 2 cups old-fashioned rolled oats
- 3/4 cup dried cherries, chopped
- 1 3/4 cups white chocolate chips
How To Make Oatmeal-Cherry Slice-and-Bake Cookies
- Make the Cookie Dough: In a medium bowl, whisk the flour, baking soda, and salt. In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1 minute. Beat in the vanilla, then beat in the eggs one at a time.
- Finish the Dough: On low speed, add the flour mixture in two or three batches until just combined. Beat in the oats until just combined. Finally, use a wooden spoon to stir in the dried cherries and 3/4 cup of the white chocolate chips.
- Shape and Chill the Dough Logs: Lay out a large sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough tightly and use your hands to roll it into a firm 9-inch log, about 2 inches thick. Repeat with the remaining dough. Chill the logs until very firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer.
- Slice and Bake: Preheat the oven to 350°F and line two baking sheets with parchment paper. Slice the chilled dough logs into 1/2-inch-thick rounds and place them 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, for 12 to 14 minutes, until the edges are golden and set.
- Drizzle with White Chocolate: Let the cookies cool on the baking sheets for 10 minutes before moving them to a wire rack to cool completely. Melt the remaining 1 cup of white chocolate chips in the microwave in 20-second intervals until smooth. Drizzle the melted white chocolate over the cooled cookies and let it set completely.
Recipe Tips
- How do you get perfectly uniform cookies? The slice-and-bake method is the secret! By chilling the dough in a perfectly round log, you can slice consistently thick and round cookies that will all bake evenly.
- Can I make the dough ahead of time? Yes, this is the main advantage of this recipe! The wrapped dough logs will keep in the refrigerator for up to a week or in the freezer for up to 3 months, so you can have fresh-baked cookies whenever you want.
- Why do I have to chill the dough? Chilling the dough is an absolutely essential step for slice-and-bake cookies. It solidifies the butter, which prevents the cookies from spreading into thin, flat discs in the oven and ensures they hold their shape.
- Can I use different mix-ins? Absolutely. You can easily substitute the dried cherries with dried cranberries or raisins. The white chocolate chips could be swapped for semi-sweet chocolate, butterscotch, or toffee bits.
What To Serve With Oatmeal-Cherry Cookies
These are a classic, hearty cookie perfect for an afternoon snack or a simple dessert. They are fantastic served with:
- A tall, cold glass of milk
- A hot cup of coffee or a spiced chai tea
- As the “bread” for a vanilla ice cream sandwich
How To Store Oatmeal-Cherry Cookies
- Room Temperature: Store the baked and cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
- Freeze: The unbaked dough logs freeze exceptionally well for up to 3 months. You can also freeze the baked cookies in a freezer-safe container.
Oatmeal-Cherry Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The key is to make sure the dough log is very cold and firm. Use a long, sharp, thin knife. If the log is frozen solid, let it sit at room temperature for about 10-15 minutes to soften just slightly before slicing.
You can, but the texture will be different. Old-fashioned rolled oats provide a distinct, hearty chewiness that is classic for this type of cookie. Quick oats will result in a softer, less textured cookie.
This is almost always because the dough was not chilled long enough or your butter was too soft. The dough logs should feel very firm before you slice and bake them.
Try More Recipes:
- Ham with Cherry-Pineapple Glaze Recipe
- Mulled Pomegranate-Cherry Juice Recipe
- Cherry-Almond Bars Recipe
Oatmeal-Cherry Slice-and-Bake Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings20
minutes14
minutes210
kcalA classic, chewy oatmeal cookie packed with sweet dried cherries and white chocolate chips, made easy with a simple slice-and-bake method.
Ingredients
2 sticks salted butter, softened
1 cup each of packed dark brown sugar & granulated sugar
2 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 tsp baking soda & 1/2 tsp salt
2 cups old-fashioned rolled oats
3/4 cup chopped dried cherries
1 3/4 cups white chocolate chips
Directions
- Cream the butter and sugars until fluffy. Beat in the vanilla and eggs.
- In a separate bowl, whisk the dry ingredients (flour, soda, salt). Gradually add them to the wet mixture.
- Stir in the oats, dried cherries, and 3/4 cup of the white chocolate chips.
- Divide the dough in half, shape each half into a 9-inch log on plastic wrap, and chill until very firm (at least 3 hours).
- Preheat oven to 350°F. Slice the chilled logs into 1/2-inch-thick rounds.
- Bake on parchment-lined sheets for 12-14 minutes until the edges are golden.
- Let the cookies cool completely.
- Melt the remaining 1 cup of white chocolate chips and drizzle it over the cooled cookies.
Notes
- The most important tip for this recipe is to chill the dough logs until they are very firm; this is the secret to perfect slice-and-bake cookies that don’t spread.
- For the best results, use room temperature butter and eggs for a smooth, well-emulsified dough.
- Do not over-bake the cookies; they should be removed from the oven when the edges are set but the centers are still soft for a chewy texture.
- This dough is perfect for making ahead and freezing, so you can bake fresh cookies any time.
