Oatmeal Cookies with Dried Cherries and Dark Chocolate

“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.
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Sara Haas
Sara Haas, RDN, LDN, is a Chicago-based dietitian and co-author of the Fertility Foods Cookbook. Read her blog, The Cooking RD, and connect with her on Facebook, Instagram and Twitter.