White Chocolate Oatmeal Cherry Cookies (GF)

Oatmeal cookies are the perfect sweet ending to any meal or a wonderful after-school snack. These White Chocolate, Oatmeal, Cherry Cookies hit all the right notes and will earn you a round of applause from your grateful family and friends!

If you are looking for a last minute Labor Day treat, you can’t do any better than these cookies. They work for picnics, parties, showers, or any celebration, as well as fitting into your kid’s lunch bag!

I love the combination of white chocolate and cherry, they complement each other so well. My favorite brand of white chocolate is Guittard. But if you are a dark chocolate fan, you can substitute that for the white chocolate and enjoy every bite of your black forest-inspired cookies!

Oatmeal cookies are a great option if you’re on the run and need some energy quickly. They are filling and a healthier choice than many other options. I like to keep some on hand for when The Artist needs a quick snack. He loves them!

While you can make this recipe with a hand mixer, this recipe is best made with a heavy-duty stand mixer. It will be able to handle the heavy dough and all the mix-ins.

Be sure to buy gluten-free oats to bake with – Bob’s Red Mill is a good source you can find in many areas of the country. Oats are one of the ingredients that can be contaminated during the processing steps and you have to be sure it has a certified gluten free label on it.

Whenever you are using dried fruit, you should try one in advance – if they are very hard, you will want to rehydrate them. Place them in a bowl and cover with boiling water and let sit for 5 to 10 minutes. Try a soaked one and if it is still too firm, add more boiling water and let soak a bit longer. Drain well and pat dry before using in the recipe.

These oatmeal cookies are so easy to make, they would be perfect to have your kids help you! Nothing gives children more of a sense of confidence than successfully making something with you in the kitchen. And you can start a new family tradition – I love that so much!

If you forgot to set out the butter to soften, or made a last minute decision to bake, there are a couple of ways to speed up the process. Fill a large glass with very hot water, pour it out and set the glass over an upright standing cube of butter. It will be soft in no time. Repeat for each cube you need.

Another favorite trick of mine, especially if my butter is still frozen, is the microwave. I place the butter on a plate and heat for 5 seconds. Then turn them over so the opposite side is facing up and heat for another 5 seconds. Flip them again and check by pressing them. If they are not soft enough, continue heating in 5-second bursts, flipping each time. The amount of heating will depend on how cold the butter is.

While these cookies are best when they are freshly baked, you can make them a day or two ahead, and store in airtight containers. Then they are ready to go for your event or as a treat for the kids. I love having something made ahead when I am having guests over for dinner.

Plus they are quick and easy to make. Using a cookie scoop makes it so fast and tidy. All the cookies will be the same size and bake at the same time. Evenly baked cookies are the best!

I hope you give these cookies a try. They are so delicious that you will have trouble not going back again and again for just one more, LOL. Have a fabulous week!! See you back here on Friday for another seasonal savory recipe for you and your family!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for White Chocolate Oatmeal Cherry Cookies:

• Butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking powder, salt, oats, dried cherries, white chocolate chips

 

PRO Tip:

Do yourself a favor and buy a couple different sizes of cookie scoops. They make portioning cookie dough a snap and you’ll have them baked evenly in no time. The scoops aren’t expensive and save you so much time they pay for themselves on the first batch of cookies you make! And you can use them to portion any dough or batter. Whenever you need to make cupcakes, it will be neat and tidy!

 

How to make White Chocolate Oatmeal Cherry Cookies:

1. Rehydrate the cherries if they are too hard with boiling water; drain thoroughly and pat dry before using.
2. Cream the butter and both sugars together until blended and lightened in color. Mix in the eggs and vanilla. Scrape the bowl.
3. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter/egg mixture, mixing until smooth and creamy. Scrape the bowl and beater thoroughly. Stir in the oats, cherries, and white chocolate chips, mixing well.
4. Use a cookie scoop to form rounded tablespoons of dough and place them on an ungreased baking sheet or line it with parchment paper.
5. Bake in a 350°F (180°C) oven for 10 to 14 minutes until golden brown. Cool on the baking sheet for 5 to 10 minutes to finish baking and firm up. Transfer to a wire rack and cool completely.

 

PRO Tip:

Whenever you are using dried fruit, you should try one or two – if they are very hard, you will want to rehydrate them. Place them in a bowl and cover with boiling water and let sit for 5 to 10 minutes. Try a soaked one and if it is still too firm, add more boiling water and let soak a bit longer. Drain well and pat dry before using in the recipe.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Stand mixer or hand mixer
• Mixing bowls
• Cookie scoop
• Baking sheet pans
• Parchment paper sheets

 

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

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