Edit ModuleShow Tags

Oatmeal Cookies with Dried Cherries and Dark Chocolate

Oatmeal Cookies with Dried Cherries and Dark Chocolate | Food and Nutrition Magazine

Article author photo. Sara Haas, RDN, LDN This featured post is by Sara Haas, RDN, LDN. You can follow this blogger @cookinRD.

“Oatmeal cookies bursting with tart dried cherries and delicious dark chocolate…because sometimes you just need a cookie!”

Let’s face it, sometimes you want a cookie. As a dietitian, people are always amazed when I say I eat cookies. I have to remind them I am human and I crave the sweet stuff just like everyone else. I choose to honor my occasional craving and try to keep portion sizes under control. My most recent craving has been for dark chocolate, preferably in the shape of a cookie. That motivated me to get in the kitchen and create a cookie that would honor my craving, but keep the dietitian in me happy. I would like to introduce you to the oatmeal cookie with dried cherries and dark chocolate.

I decided upon an oatmeal base and after some trial and error, I finally found satisfaction in the recipe below. It’s fairly low in added sugar (compared to most cookies) and I used whole-wheat pastry flour instead of all purpose white flour. Instead of traditional raisins, I used dried, tart cherries which are rich in vitamins A and C as well as potassium. And of course, I added 1 cup of phytonutrient-rich dark chocolate chips.

This cookie recipe is a delicious treat and the one (or two!) cookie portion size seems small, but I promise will leave you happy and satisfied. For added success, I recommend refrigerating the dough before baking the cookies. This will prevent the cookies from spreading. Also, it’s wise to purchase an oven thermometer if you don’t already have one. This will help ensure your oven is just the right temperature for cookie baking.

Food safety tip: It may be tempting to taste the cookie batter, but remember, there’s raw egg in it. Prevent getting yourself or anyone else sick by refraining from sampling before the cookies are cooked. And always remember to clean up work surfaces and your hands after handling raw eggs.

Oatmeal Cookies with Dried Cherries and Dark Chocolate

Recipe by Sara Haas, RDN, LDN


  • 1 stick (8 tablespoons) butter, softened
  • ¼ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole-wheat pastry flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ Kosher salt
  • ½ teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup dark chocolate chips (or 1 cup chopped dark chocolate)
  • 1 cup dried tart cherries


  1. In the bowl of a stand mixer or large mixing bowl, combine the butter and sugars. Using the paddle attachment or beaters of hand mixer, beat the butter and sugar together on low speed until creamy, about 30-40 seconds. Using a spatula, scrape down the beater and the sides of the bowl.
  2. Mix in eggs one at a time, stirring on low speed until just combined. Add vanilla, and beat on low speed until mixed.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and cinnamon.
  4. Add the dry ingredients to the butter mixture and beat until combined.
  5. On low speed or with a wooden spoon, stir in the oats, chocolate and cherries.
  6. Cover mixture and place in the refrigerator and chill for about 30 minutes to 1 hour before baking.
  7. Preheat the oven to 325°F and line two large sheet pans with parchment paper.
  8. Drop tablespoons of the batter onto the parchment-lined sheet pans, leaving at least 1-2 inches of space between each ball of cookie dough. Bake for about 10 minutes, or until golden and cooked through.
  9. Remove cookies from the oven and transfer them to a wire rack to cool.

Sara Haas, RDN, LDN, is a Chicago-based dietitian and chef. She currently works with Roche Dietitians as well as Centered Chef, is a Food & Nutrition contributing editor, Academy of Nutrition and Dietetics spokesperson, and is also the voice of The Eating Right Minute, a public service announcement of the Academy that airs daily on WBBM Newsradio, 780 and 105.9 FM. Find her helpful lifestyle tips on Twitter.  

Edit Module

More Stone Soup

Cauliflower's Comeback

Cauliflower's Comeback

Until recently, cauliflower and I were not on good terms. I would always pass it by at the grocery store and ignore it on restaurant menus. I never really considered it as a viable option for a vegetable. It's a good thing I believe in second chances when it comes to trying foods. It only took 10-plus years, but I decided to give the cruciferous veggie another go…this time with an Indian flair.
Do More with Less: Korean Sesame Ground Beef

Do More with Less: Korean Sesame Ground Beef

While I sometimes follow a recipe, I hardly ever make one that calls for too many ingredients. In fact, I tend to lean toward recipes that require fewer than 10 ingredients and can be made in less than 30 minutes. That's why this Korean Sesame Ground Beef dish has become a go-to favorite.
Cookie Dough Bites

Cookie Dough Bites

If you like raw cookie dough, you'll love these mini cookie dough bites studded with chocolate chips.
Dark Chocolate Almond Oatmeal Cookies

Dark Chocolate Almond Oatmeal Cookies

To satisfy my sweet cravings and keep my health in check, I’ve come up with a few tricks along the way to help healthify my beloved cookie recipes.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop