Well well well… What do we have here? Maraschino cherry white chocolate oatmeal cookies are what we’ve got today! Oh yeah you heard me right, these cookies are full of white chocolate and maraschino cherries!!! I’m officially in love with them… So yummy!!
I’m not going to lie – I’m eating one right now with a glass of cold milk. They’re awesome. Nom nom nom.
I love oats. I have a weakness for WHITE chocolate. And I adore Maraschino cherries. What could be better than combining these three components into one amazing cookie? At this moment, nothing. I’m just enjoying this delicious goodness…
Deliciously soft, chewy and totally moreish… Mmmm… The rolled oats give a really nice texture to them.
These cookies are full of chocolate chips. And yes, they are filled with cherries! White chocolate and cherries are a match made in heaven! So good!! And they’re pretty simple. I think you will find them uncontrollably addicting. 😉
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter , softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (90g) old-fashioned oats
- 1 cup (170g) chopped white chocolate or white chocolate chips
- 1/3 cup Maraschino cherries , well drained and sliced into quarters
- Preheat oven to 350 F degrees. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- With an electric or stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until light and fluffy, about 2-3 minutes. Add the egg and vanilla, combine well.
- Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula or large spoon. Stir in the oats, sliced cherries, and chocolate chips. Refrigerate dough for 30 minutes.
- Roll the dough into balls, about 3 tablespoons of dough each, and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake for 10-12 minutes or until cookies are set and golden brown around the edges. Allow to cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.