White Chocolate Chip Cherry Oatmeal Cookies Recipe

Butter: Provides richness and helps to create a tender texture in the cookies.

Brown sugar: Adds moisture and a deep, caramel-like sweetness.

Granulated sugar: Contributes to the sweetness and helps with the cookie's structure.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: Forms the base of the dough, providing structure.

Baking soda: Helps the cookies rise and become light and chewy.

Salt: Balances the sweetness and enhances the flavors.

Old-fashioned oats: Adds a hearty texture and nutty flavor.

Dried cherries: Provide a chewy, tart contrast to the sweetness of the cookies.

White chocolate chips: Add a creamy, sweet burst of flavor in every bite.

When creaming together the butter, brown sugar, and granulated sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugars, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can lead to overly flat cookies.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for baking.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce other liquids slightly.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This works well as a binding agent.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but note that it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• old-fashioned oats - Substitute with quick oats: Quick oats can be used but will result in a slightly different texture.

• dried cherries - Substitute with dried cranberries: Dried cranberries have a similar tartness and chewy texture.

• white chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips offer a richer flavor and are less sweet.

• To keep your cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a resealable plastic bag or an airtight container. They can be frozen for up to three months.
• If you prefer to freeze the cookie dough for later baking, scoop the dough into tablespoon-sized balls and place them on a baking sheet. Freeze until solid, then transfer to a resealable plastic bag or airtight container. When you're ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
• To enjoy the cookies at their best, avoid storing them in the refrigerator as it can cause them to dry out.
• If you want to add a touch of freshness to your stored cookies, place a slice of bread in the container. The bread will help maintain the moisture, keeping your cookies soft and delicious.
• When thawing frozen cookies, let them sit at room temperature for about 30 minutes. This will ensure they regain their soft and chewy texture.
• For a quick treat, you can microwave a frozen cookie for about 10-15 seconds. This will give you a warm, freshly-baked taste in no time.
• If you have a large batch of cookies, consider dividing them into smaller portions before storing. This way, you can enjoy a fresh batch without exposing the entire lot to air each time you open the container.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through and slightly crispy on the edges. This method helps to restore the cookies to their original texture.

• For a quicker option, use a microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft or chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method can help to maintain a crispy exterior while warming the cookies evenly.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the pan. Cover with a lid and heat for 2-3 minutes, flipping halfway through. This method can give the cookies a slightly toasted flavor.

• If you prefer a more traditional approach, use a toaster oven. Preheat to 300°F (150°C) and place the cookies on the rack or a baking sheet. Heat for 5-7 minutes, checking frequently to avoid over-browning. This method is great for small batches.

• For a steam method, place the cookies in a steamer basket over simmering water. Cover and steam for 1-2 minutes. This method can help to retain moisture, making the cookies soft and chewy.

• If you have a slow cooker, line it with parchment paper and place the cookies inside. Set to warm and heat for 20-30 minutes. This method is ideal for keeping cookies warm over a longer period without drying them out.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Large mixing bowl: Essential for creaming together the butter, brown sugar, and granulated sugar, and for mixing the wet and dry ingredients.

• Hand mixer: Useful for creaming the butter and sugars until light and fluffy, and for beating in the eggs.

• Spatula: Handy for scraping down the sides of the mixing bowl and for stirring in the oats, dried cherries, and white chocolate chips.

• Whisk: Used to whisk together the flour, baking soda, and salt in a separate bowl.

• Measuring cups: Necessary for accurately measuring the butter, sugars, flour, oats, and other ingredients.

• Measuring spoons: Essential for measuring smaller quantities like vanilla extract, baking soda, and salt.

• Baking sheets: Used to place the cookie dough on for baking.

• Tablespoon: Useful for dropping rounded tablespoonfuls of cookie dough onto the baking sheets.

• Wire racks: Needed for cooling the cookies completely after they have been baked.

• Cooling racks: Another term for wire racks, used for cooling the cookies.

• Parchment paper: Optional, but can be used to line the baking sheets for easier cleanup and to prevent sticking.

Soften butter quickly: Cut the butter into small cubes and let it sit at room temperature for faster softening.

Use a stand mixer: A stand mixer can cream the butter and sugars more efficiently than by hand.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Chop cherries in bulk: Chop all dried cherries at once and store extras for future use.

Batch bake: Use multiple baking sheets to bake more cookies at once.

Cool on racks: Transfer cookies to wire racks immediately to free up baking sheets for the next batch.