Christmas oatmeal cookies with dried cherries are a cozy holiday bake with chewy oats, buttery brown sugar flavor, and bright little bursts of tart fruit in every bite. They feel festive without being fussy, making them a great choice for cookie trays, casual gatherings, or a simple weekend baking project in December.
These cookies balance hearty texture and soft centers with lightly crisp edges. Ground cinnamon and vanilla add warmth, while dried cherries bring a jewel-like color and a pleasant tang that keeps the sweetness from feeling too heavy.
The dough comes together with basic pantry ingredients and bakes quickly, so you can make a full batch without much effort. Serve them slightly warm, or let them cool completely for a chewy, satisfying cookie that pairs especially well with coffee, tea, or a glass of cold milk.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 12 minutes
- Total time: 42 minutes
- Servings: 24 cookies
- Difficulty: Easy
Why You’ll Love It
- The cookies have a soft and chewy center with lightly crisp edges.
- Dried cherries add festive color and a tart contrast to the sweet oat cookie base.
- The recipe uses familiar pantry staples plus one simple holiday add-in.
- The dough is straightforward to mix and bakes in a short time.
- The batch size is ideal for sharing on dessert platters or gifting.
Nutritional Benefits and Adaptable Variations
- For a deeper flavor, use dark brown sugar instead of light brown sugar.
- For extra texture, stir in 60 grams chopped pecans or walnuts with the dried cherries.
- For a brighter finish, add 1 teaspoon finely grated orange zest to the dough.
- For a slightly spiced version, add 0.25 teaspoon ground nutmeg along with the cinnamon.
- For more uniform cookies, scoop the dough with a medium cookie scoop before baking.
Ingredients
- 170 grams unsalted butter, softened
- 150 grams light brown sugar, packed
- 100 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine salt
- 240 grams old-fashioned rolled oats
- 140 grams dried cherries
Step-by-Step Instructions
- Preheat the oven to 175°C and line 2 large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and creamy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks remain.
- Fold in the rolled oats and dried cherries with a spatula until evenly distributed throughout the dough.
- Scoop portions of dough about 2 tablespoons each onto the prepared baking sheets, spacing them about 5 cm apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes so they can firm up, then transfer them to a wire rack to cool completely.
- Repeat with the remaining dough, using a cooled baking sheet if needed, then serve or store once the cookies are fully cooled.
Tips, Serving Suggestions & Substitutions
- Do not overmix after adding the flour, or the cookies can become tougher than desired.
- If your dried cherries are very large, roughly chop them for more even distribution in the dough.
- For thicker cookies, chill the scooped dough for 10 minutes before baking and add that time to your total planning.
- Bake just until the centers are set for the best chewy texture.
- Let the baking sheet cool between batches so the dough does not spread too quickly.
Nutrition Information
| Per Serving | Approximate Amount |
|---|---|
| Calories | 197 kcal |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 31 mg |
| Sodium | 118 mg |
| Fiber | 2 g |
| Sugar | 15 g |
Nutrition is an approximate estimate per cookie and can vary based on the exact brand of oats, dried cherries, and butter used.
Storage & Make-Ahead Tips
Store the cooled cookies in an airtight container at room temperature for up to 4 days.
For slightly softer cookies, place a small piece of parchment between layers to reduce sticking and keep the texture even.
Freeze the baked cookies in a sealed container or freezer bag for up to 2 months, then thaw at room temperature before serving.
FAQ
1. Can I use quick oats instead of old-fashioned rolled oats?
Yes, but the texture will be a little softer and less hearty. Old-fashioned rolled oats give the cookies more chew and better structure.
2. Do I need to chill the dough before baking?
No, the dough can be baked right away. If your kitchen is very warm or you prefer thicker cookies, a short 10-minute chill can help reduce spreading.
3. Can I substitute another dried fruit for the cherries?
Yes, dried cranberries or chopped dried apricots work well. The flavor will change slightly, but the method and baking time stay about the same.
4. Why did my cookies spread too much?
This can happen if the butter was too soft, the baking sheet was warm, or the dough was placed too close together. Using a cool baking sheet and measuring the flour carefully will help.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it, and refrigerate it for up to 24 hours before baking. Let it sit for a few minutes at room temperature if it becomes too firm to scoop easily.
Final Thoughts
These Christmas oatmeal cookies with dried cherries are a simple way to bring warm holiday flavor to your kitchen without a complicated baking project. The combination of chewy oats and tart cherries makes them feel classic and festive at the same time.
Whether you bake them for a cookie exchange, a dessert tray, or an afternoon treat, this recipe delivers dependable texture and balanced flavor. Keep a batch on hand during the season, and they are likely to disappear quickly.
Christmas Oatmeal Cookies with Dried Cherries
Ingredients
- 170 grams unsalted butter softened
- 150 grams light brown sugar packed
- 100 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine salt
- 240 grams old-fashioned rolled oats
- 140 grams dried cherries
Instructions
- Preheat the oven to 175°C and line 2 large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and creamy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks remain.
- Fold in the rolled oats and dried cherries with a spatula until evenly distributed throughout the dough.
- Scoop portions of dough about 2 tablespoons each onto the prepared baking sheets, spacing them about 5 cm apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes so they can firm up, then transfer them to a wire rack to cool completely.
- Repeat with the remaining dough, using a cooled baking sheet if needed, then serve or store once the cookies are fully cooled.
