Milk chocolate chips, dried cherries, and toasted almonds turn traditional chewy oatmeal cookies into an extra-special, flavor-filled treat.

A serving plate with filled with chocolate chip, cherry, and almond oatmeal cookies.

Chewy oatmeal cookies are always a treat all on their own, but they’re really delicious when you add chocolate chips, dried cherries, and toasted almonds. We use milk chocolate chips in this recipe as a change from semi-sweet because they add a little bit of a creamy quality that works as a nice contrast to the toasty crunch of the almonds.

Easy Tips for Making Better Cookies

  • Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
  • Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
  • Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
  • Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
  • Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
  • Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
  • Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
  • Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
  • Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.

More Chocolate Chip Cookie Recipes

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Chocolate Cherry Almond Oatmeal Cookies

Chocolate Cherry Oatmeal Cookies

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Milk chocolate chips, dried cherries, and toasted almonds turn traditional chewy oatmeal cookies into an extra-special, flavor-filled treat.

Ingredients

  • 3/4 cup canola oil
  • 1-1/3 cups light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs, lightly beaten
  • 1-3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups quick cooking oats
  • 3/4 cup milk chocolate chips
  • 1/2 cup dried cherries, chopped
  • 1/4 cup toasted sliced almonds, chopped

Instructions

  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  • In a large mixing bowl, combine the canola oil, brown sugar, vanilla extract, almond extract and eggs. Mix thoroughly.
  • In another bowl, combine the flour, salt and baking soda. Add to the oil mixture, mix well, then add in the oats. Blend well, then stir in the chocolate chips, dried cherries and almonds.
  • Drop by tablespoonfuls onto the parchment-lined cookie sheet, about 1-1/2-inches apart. Flatten the tops slightly and bake for 10 to 12 minutes.
  • Cool for 2 minutes on the sheet, then move to a cooling rack.
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 58mg, Fiber: 1g, Sugar: 4g, Iron: 1mg
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