Alliteration and Dessert: Chewy Cherry Chocolate Oatmeal Cookies

First of all, THANK YOU to the hundreds upon hundreds of new Modern Mouthful readers who came here to read about the Best Things to Eat in New Orleans. I really hope you liked what you read and if you did you should FOLLOW THIS BLOG or even just “Like” Modern Mouthful on Facebook! C’mon. You know you want to.

cherry chocolate cookiesNow that we’ve got that out of the way.

I’ve never been a huge fan of Oatmeal Raisin Cookies. I mean, they’re cookies, so by nature they’re better than, say, broccoli. But raisins are the red-headed stepchild of grapes which are in and of themselves not exactly the most desirable fruit. So anyway, I ditch the raisins and add chocolate, obviously.

cookie doughThese turn out super moist and thick which is always the way I prefer my cookies. Chewy cookies are the only way to go, if you ask me. Throwing in some tart, unexpected dried cherries just put these guys over the top and I think you might enjoy them too. Unless you don’t like cookies in which case you may be a terrorist.


makes about 25-30 cookies



2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temp
1 cup white sugar
1 cup light brown sugar
2 large eggs
1.5 tsp. vanilla extract
3 cups rolled oats
1 cup dark chocolate chips
1/2 cup dried cherries, roughly chopped

1. In a medium bowl sift together the dry ingredients (flour, baking powder, baking soda, and salt.) In a stand mixer cream together the butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Add in the eggs and vanilla and mix until just combined then bit by bit pour in the flour mixture until barely combined. Using a spoon, carefully stir in the oats, chocolate, and cherries.

dried cherries

2. Cover the dough with plastic wrap and refrigerate for at least 30 minutes, preferably 1 hour. In the meantime, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
***I usually ignore when recipes tell me to refrigerate dough but you REALLY need to here! There’s enough butter in this recipe these cookies turn into flat, crispy hockey pucks if you put them on the baking sheets at room temp. I tried.

3. Using a large ice cream scoop, place the cookies at least 2-inches apart on the parchment paper. Bake for about 12 minutes or until just set in the middle. Cool on the baking sheet for a couple of minutes before moving the cookies to a wire rack. While one batch is cooking be sure to refrigerate the rest of the dough until you’re ready to scoop it.


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