Cherry Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen cookies
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅜ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 stick unsalted butter, room temperature
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • ¼ cup plain whole-milk greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1½ cups quick-cooking oats
  • 1 cup dried cherries (or raisins, dried cranberries, mini chocolate chips, etc.)
Instructions
  1. Prepare a baking sheet with parchment paper or a silpat baking liner.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a stand mixer or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add in the yogurt and vanilla and beat until combined. Slowly add in the flour mixture, incorporating fully after each addition.
  4. Using a large spatula, fold in the oats and dried cherries until fully combined. Refrigerate the dough for 15 minutes before scooping and baking. Preheat your oven to 350 degrees while the dough is in the refrigerator.
  5. Using a small cookie scoop or a tablespoon, scoop your cookie dough onto your prepared baking sheet. Use your hand to flatten each cookie slightly. The cookies don't spread too much, so you'll be able to easily fit a dozen on your standard baking sheet. Bake in a 350 degree oven for 11-12 minutes for softer cookies and up to 14 minutes for crunchier cookies. Let the cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Store in an airtight container for up to 5 days, or freeze in a freezer bag for up to one month.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/cherry-oatmeal-cookies/