Cherry Chocolate Chip Cookies

Sometimes all you want is a really good chewy cookie. Something simple that will totally satisfy your sweet tooth and that is exactly what these Cherry Chocolate Chip Cookies did for me yesterday! Last night I did this extravagant dinner party at work complete with cheese platters, appetizers, 3 main dishes, numerous sides and plenty of vino and I decided that after tons of work of the savory dishes the perfect dessert would be a chewy cookie!

Chocolate Chip Cherry Cookies

After raiding the pantry I found a bag of tart cherries which my BFF Matt Armendariz introduced me to last year. I’m literally obsessed with them. They are the perfect addition to a salad, or just to munch on, or to throw into some cookie dough!! Obviously I opted for the cookies. The result was a delicious cookie that balances the tartness of the cherries with the sweetness of the chocolate chips. Pure heaven.

Cherry Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 24

Cherry Chocolate Chip Cookies


  • 8 oz unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups old-fashioned oats
  • 10 oz chocolate chips
  • 1 1/2 cup Dried Tart Cherries


  1. Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a large mixer, combine the softened butter and sugars with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats, chocolate chips and dried tart cherries and combine. Refrigerate batter for 1 hour.
  3. Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.


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  1. i’m a sucker for cherry/chocolate combos!!!
    these look awesome and now i’m kicking myself for not buying dried cherries today… i almost did!!
    i’ll have to go get some tomorrow!!

  2. If these cookies taste as great as your M&M cookies, then I’m going to NEED to make them. Since they have oatmeal and cherries in the ingredients list, could they be considered a breakfast food? If so, they’re totally going to be made and brought to my early morning baking commitment. Awesome!

  3. I am just curious; why is there baking soda and baking flour in the cookies?

    Also, could you sub AP flour for whole wheat flour? Would I need to adjust the moisture content of the batter?

    1. whole wheat flour would make the cookies more dense which i didn’t want. And there is baking soda and baking powder in almost every cookie recipe!

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