Home>> Cherry Oatmeal Cookies
Warm up your home this Christmas by baking a fresh batch of homemade cookies! This cherry oatmeal cookie recipe from The Pioneer Woman tastes amazing and is a great way to ring in some holiday cheer!
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
Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, combine the butter, brown sugar and granulated sugar and beat with a mixer until fluffy, about 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition.
Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition. Add the oats and beat until just combined. Stir in the dried cherries and 3/4 cup of the white chocolate chips with a wooden spoon.
Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 9-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
Preheat the oven to 350 ̊ degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/2-inch-thick rounds and place 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are golden and set, 12 to 14 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.
Melt the remaining 1 cup white chocolate chips in the microwave in 20-second intervals, stirring, until smooth. Place the cookies on clean parchment-lined baking sheets. Use a spoon to drizzle the cookies with the white chocolate. Let set at least 30 minutes at room temperature or 5 minutes in the refrigerator.