Chewy Cherry-Oatmeal Cookies 28 comments

 in Cookies / Quaker Oats / Recipes  tagged Baking / Cookie / Dried fruit / Gluten-free diet / Oatmeal / Pepita by

I am sharing with you today one of my favorite recipes, these are chewy and delicious
“Chewy Cherry Oatmeal Cookies” are
full of goodness with pumpkin seeds,
chopped walnuts, golden raisins, dried cherries, and coconut.
Cherry Breakfast Cookies You can change this recipe up with ingredients on hand just be sure to use the same measurements.
Like replacing cranberries for cherries or more golden rasins. Pecans for walnuts you get the idea.
These cookies slightly crisp on the edges when just
cooled but will become chewy after storing in a Ziplock bag overnight.
Chewy-Cherry-Coconut-Oatmeal-Nut-Cookies Once you mix the ingredients you will think, how are they going to hold together, this is where you will wet your hands when forming the cookies, once formed and placed on parchment you can spread with hands a bit more. They will spread a bit when baking, so allow room so they dont touch.
Chewy Cherry-Oatmeal Cookies These are great cookies for breakfast as they have some great ingredients and no eggs, have 2 grams of fiber but 3 grams of protein. Add a banana and you have a quick breakfast, or pack them into lunches.

    • What you will need for these “Dried Cherry Oatmeal Cookies”
    • 1/2 cup(s) whole-wheat flour
    • 1/4 cup(s) all-purpose flour
    • 1/2 cup(s) granulated sugar
    • 1/2 teaspoon(s) ground cinnamon
    • 1 pinch(s) kosher salt
    • 1 cup(s) (not instant) quick-cooking oats
    • 1 cup(s) unsweetened shredded coconut
    • 1/2 cup(s) walnuts, finely chopped
    • 1/4 cup(s) golden raisins
    • 1/4 cup(s) dried cherries
    • 1/4 cup(s) pepitas (pumpkin seeds)
    • 1/2 cup(s) (1 stick) unsalted butter
    • 3 tablespoon(s) honey
    • 1/2 teaspoon(s) baking soda
    • 3 tablespoon(s) boiling water

Heat oven to 350 degrees° and line 2 baking sheets with parchment paper.
Chop your walnuts in the blender until fine

In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, dried cherries, and pepitas.

In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).

Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.

Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared parchament or silicon baking sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown. I baked mine in three batches to allow the space for them to bake. Your cookies will be about 3″ in diameter.

(These cookies do not spread). You will want to watch the time in my oven they only took 10 minutes to start to brown around the edge.  Once removed from oven leave on cookie sheet to finish baking and let cool completely on the cookie sheets.

Notes: If you don’t have quick oats on hand, whirl them in the blender for a few times to break them up.
You will get approximately large 15 cookies, they also spread a bit so allow space so they don’t touch while baking.
You can use any type of dried berries, cherries or cranberries.
I used sweetened coconut flakes in mine.
Baking varies from oven to oven, I set the timer at 13 minutes, so watch closely, only need the edges to brown slightly
Once baked you will leave these on the pan to cool
These cookies soften when placed in ziplock bags and can easily be frozen for later use
If your raisins or cherries are a bit hard, steam them in the microwave for a few minutes, let stand while gathering other ingredients
You could even use half pumpkin seeds and sunflower seeds

I have also made these with almond flour as well (ground almonds)

Per cookie: 231 Cal, 1 gram Fat, (8 gram Sat Fat), 16 MG Hol, 53 MG Sod, 3 Grams Protein89l9o, 25 Carbs, 2 Grams Fiber

Cherry-Oatmeal-Cookies

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Chewy Cherry-Oatmeal Cookies

Ingredients

  • What you will need for these "Dried Cherry Oatmeal Cookies"
  • 1/2 cup(s) whole-wheat flour
  • 1/4 cup(s) all-purpose flour
  • 1/2 cup(s) granulated sugar
  • 1/2 teaspoon(s) ground cinnamon
  • 1 pinch(s) kosher salt
  • 1 cup(s) (not instant) quick-cooking oats
  • 1 cup(s) unsweetened shredded coconut
  • 1/2 cup(s) walnuts, finely chopped
  • 1/4 cup(s) golden raisins
  • 1/4 cup(s) dried cherries
  • 1/4 cup(s) pepitas (pumpkin seeds)
  • 1/2 cup(s) (1 stick) unsalted butter
  • 3 tablespoon(s) honey
  • 1/2 teaspoon(s) baking soda
  • 3 tablespoon(s) boiling water

Instructions

  1. Heat oven to 350 degrees° and line 2 baking sheets with parchment paper.
  2. Chop your walnuts in blender until fine
  3. In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, dried cherries, and pepitas.
  4. In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).
  5. Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.
  6. Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown. I baked mine in three batches to allow the space for them to bake.
  7. (However, they do not spread). You will want to watch the time as my oven they only took 10 minutes to start to brown around the edge. Let cool completely on the baking sheets.

Notes

Notes: If you dont have quick oats on hand, whirl them in the blender for a few times to break them up. You will get approximately large 15 cookies, they also spread a bit so allow space so they dont touch while baking. You can use any type dried berries, cherries or cranberries. I used sweetened coconut flakes in mine. Baking varies from oven to oven, I set timer at 13 minutes, so watch closely, only need the edges to brown slightly Once baked you will leave these on the pan to cool These cookies soften when placed in ziplock bags and can easily be frozen for later use If your raisins or cherries are a bit hard, steam them in the microwave for a few minutes, let stand while gathering other ingredients You could even use half pumpkin seeds and sunflower seeds

I have also made these with almond flour (ground almonds)

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About Karren Haller

I am a +70 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done

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