Double Chocolate Cherry Oatmeal Cookies
Prep time
Cook time
Total time
These oatmeal cookies, made with whole wheat and taken to the next level with dark chocolate chips, cocoa powder, and dried cherries, are perfect for snacking.
Serves: 18 cookies
  • 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
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
  3. 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.
  4. 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.
  5. 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.
Recipe adapted from King Arthur Flour Whole Grain Baking.
Recipe by Today We Bake at