Double chocolate cherry oatmeal cookies. Do I need to say more, or are you already in? I know there are some who pass by the humble oatmeal cookie in favor of the glamorous chocolate chip or the goofy snickerdoodle, but there is something about the chewy on the inside, crispy on the outside texture and the no-nonsense attitude of the oatmeal cookie that has always called to me. Here, I amp up the flavor with cocoa powder, dark chocolate chips, and dried cherries. And I made them with whole wheat flour, so they’re healthy! They’re the oatmeal cookies you remember, all grown up.
These cookies have a rich chocolate flavor from dark chocolate chips and cocoa powder that almost demands a glass of milk. Every few bites you’ll hit a dried cherry, and the tartness brightens up and enhances the chocolate flavor. The taste is so decadent, you can’t even tell that they’re packed full of oats and whole wheat flour. I’m usually able to restrain myself from eating my baked goods until I photograph them, but I had to sneak one of these straight out of the oven. They are that good.
Like most cookie recipes, this batter comes together easily. I’d highly recommend using a hand mixer or stand mixer if you have one to get the creamiest texture from the butter. Mix the butter and brown sugar until they are light and fluffy, then add the corn syrup, vinegar, and vanilla. Add in the dry ingredients, followed by the oats, chocolate chips, and dried cherries. Stir everything together, being careful not to overmix, and your dough is done.
I like my cookies giant, so I used a quarter-cup measure to place mine on two baking sheets. If you wanted to make smaller cookies, you could use a tablespoon measure and place twelve or sixteen on a baking sheet, and decrease the cooking time to fifteen minutes.
When these come out of the oven, they should be just crispy on the outside and still gooey on the inside. You won’t be able to tell when the edges are brown (thanks, delicious cocoa powder!), so feel the edges. When they’re crispy but the centers are soft, take the cookies out and allow them to cool for a few minutes before diving in.
- 1 ¼ cups whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup cocoa powder
- ¾ cup unsalted butter (12 tablespoons, or 1 ½ sticks)
- 1 ¼ cups light brown sugar
- 3 tablespoons dark corn syrup or 2 ½ tablespoons light corn syrup plus ½ tablespoon molasses
- 1 tablespoon cider vinegar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 ⅓ cups old-fashioned rolled oats
- ½ cup dried cherries
- 1 cup dark chocolate chips
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar until light and fluffy, about two minutes. Add in the corn syrup, vinegar, vanilla extract and egg and mix to combine.
- Add the dry ingredients and mix to combine. Add the oats, cherries, and chocolate chips and either mix on the lowest speed or with a spatula by hand.
- For large cookies, use a ¼ cup measure to drop nine balls of dough onto each baking sheet. Bake for 20 to 22 minutes, until the edges are just crispy and the middles are still soft. Remove from the oven and transfer to cooling racks.