Cherry and White Chocolate Oatmeal Cookies

(Yields 24 Cookies; 184 kcal, 7.2g fat, 3g pro, 27g carb per serving)


  • 1/2 cup unsalted butter, room temperature
  • 1 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tbs vanilla extract
  • 1 tbs molasses
  • 1 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 cups old fashioned oats
  • 1 cup dried tart cherries
  • 1 cup white chocolate chips
  • Optional: one 4-ounce quality white chocolate bar, finely chopped


  1.  Soften butter to room temperature. Using a mixer in a large bowl, beat together butter and sugar until light and fluffy. Add in eggs and beat until combined. Add vanilla and molasses and mix on high until combined. Set aside
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add to the wet ingredients and mix until combined. Stir or beat on low to add in oats, dried cherries, and white chocolate chips. Chill the dough for at least one hour or up to two days.
  3. Preheat oven to 350. Line two large baking sheets with parchment paper
  4. Roll dough into balls (use about 2 tbs of dough per cookie) and place on baking sheets. Bake 12-14 minutes. Let cool in baking sheet for 5 minutes before moving to wire rack.
  5. Optional: once the cookies are cooled, melt the chopped white chocolate bar in 20 second increments in the microwave, or using a double boiler. Drizzle lightly over the cookies by dipping a fork into the melted chocolate and flicking over the cookies. Allow drizzled chocolate to set by placing in refrigerator for 15-30 minutes
  6. Store leftover cookies in an airtight container for up to 1 week
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