Why You’ll Love This Recipe

These oatmeal cookies are anything but ordinary. The blend of tart cherries, dark chocolate, and pecans creates a perfect combination of flavors and textures. The cookies are rich, chewy, and not overly sweet, making them the perfect indulgence. Plus, the added bonus of dark chocolate chips on top takes them to the next level. They’re easy to make and ideal for anyone who loves a hearty, flavorful cookie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup salted butter (not too soft, 1 ½ sticks)
1 ½ cups dark brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup old-fashioned oats
1 ¼ cups quick oats
1 cup dried tart cherries (coarsely chopped)
4 ounces bittersweet chocolate (¾ cup, chopped)
1 cup pecans (toasted and chopped)
Dark chocolate chips (for topping)

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.

2. Prepare the Butter and Sugar

Let the butter sit at room temperature for 10-15 minutes to soften.
In a large bowl or stand mixer, beat together the butter and brown sugar until the mixture is lighter and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl.

3. Add the Wet Ingredients

Add the egg and vanilla extract. Beat until well combined.

4. Mix the Dry Ingredients

Add 1 cup of flour to the bowl but don’t mix it in yet. Use a small spoon to stir the baking powder, baking soda, and salt into the flour. Then, mix the flour into the wet ingredients until just about combined.

5. Add the Oats and Mix-ins

Add the old-fashioned oats, quick oats, chopped cherries, chocolate, and chopped pecans. Gently fold in the mix-ins until the flour streaks are gone. Be careful not to overmix—once everything is incorporated, you’re good to go.

6. Shape the Cookies

Using a ¼ cup measuring cup, scoop out the dough and shape it into balls. Place the dough balls on the prepared cookie sheet, leaving about 2 inches of space between each cookie. You should be able to fit about 8 cookies per sheet.

7. Bake the Cookies

Bake the cookies at 350°F for 12-13 minutes, or until the edges are set. The center can have a little bit of shine but shouldn’t look completely shiny.
As soon as the cookies come out of the oven, top them with dark chocolate chips. The warmth of the cookies will melt the chips just slightly, making them deliciously gooey.

8. Cool the Cookies

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to finish cooling.

Servings and Timing

Servings: 18 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Fruit Swap: If you’re not a fan of cherries, you can substitute with dried cranberries, raisins, or even chopped dried apricots.
Nuts: Swap pecans with walnuts, almonds, or hazelnuts for a different flavor.
Spices: Add a pinch of cinnamon or nutmeg for extra warmth and depth of flavor.

Storage

These cookies are best stored in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh longer, you can refrigerate them for up to a week. You can also freeze the dough (pre-rolled into balls) for up to 3 months. Bake them straight from the freezer when you’re ready to enjoy!

FAQs

1. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add an extra pinch of salt to the dough to balance the flavors.

2. Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free.

3. How can I make these cookies chewier?

For chewier cookies, make sure you don’t overbake them. Take them out of the oven when the edges are set, and the center is still soft.

4. Can I use instant oats instead of quick oats?

Instant oats are a bit finer than quick oats, which may affect the texture slightly, but you can use them as a substitute. The cookies might be a little softer.

5. Can I freeze the cookies after baking?

Yes, once the cookies are cooled, you can freeze them in an airtight container for up to 3 months. Reheat them in the microwave for a few seconds or in a warm oven for a few minutes.

6. Can I add chocolate chips to the dough as well?

Yes! You can fold in chocolate chips along with the other mix-ins for an extra chocolatey bite.

7. Can I reduce the sugar in the recipe?

You can try reducing the sugar by about ¼ cup, but the cookies might not be as sweet. You could also experiment with a sugar substitute if you want a lower-sugar version.

8. Can I use a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer to beat the butter and sugar. Just be sure to mix until it’s light and fluffy.

9. How do I know when the cookies are done?

The edges should be lightly browned, and the center should still be soft but not shiny. They will firm up as they cool.

10. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough for longer storage.

Conclusion

These Dark Chocolate Cherry Oatmeal Cookies are a deliciously chewy treat with the perfect balance of flavors. The combination of tart cherries, dark chocolate, and crunchy pecans takes these cookies to the next level. Whether you’re enjoying them as a snack or serving them at a gathering, these cookies are sure to be a hit!