OH.MY.GOSH.
Yes — these cookies are real.
And you get a serving of fruit. Best day ever?
They belong in your holiday cookie lineup.
My friend Katy, who’s part of the howsweeteats team, gave me these the first time we met. I was skeptical — fruit and oatmeal in a cookie? Could it work?
One bite and I was sold. Seriously some of the best cookies I’ve had.
Here’s the trick: dried cherries are soaked in bourbon until plump and juicy. Yes, juicy with bourbon.
You could substitute other dried fruit if you like — cranberries, figs, or even raisins — but the bourbon-soaked cherries are perfect here.
I’m not usually a dried-fruit-in-cookie person. I want all the good stuff: peanut butter, chocolate chunks, white chocolate — basically anything with the word chocolate. But these cookies are a welcome exception.
They taste a bit like a chocolate-covered bourbon cherry, and yes — I added chocolate. You can’t skip it.
The texture is exactly what I want from an oatmeal cookie: ridiculously chewy. If you’re an oatmeal cookie fan, these deliver.
I used milk chocolate chips because I prefer a sweeter chip, but dark chocolate works too if you want something less sweet.
Bourbon Soaked Cherry Oatmeal Chocolate Chip Cookies
Pin Recipe
Leave a Review »
Ingredients
- 1 cup dried tart cherries
- 1/3 cup bourbon
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 2 tablespoons molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup milk chocolate chips
Instructions
-
Place the cherries in a bowl and cover them with the bourbon. Microwave for 1 minute, then let them soak for at least 10 minutes, or longer if you prefer.
-
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
-
In a bowl, whisk together the flour, cinnamon, baking soda and salt. Stir in the shredded coconut.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until fluffy, about 5 minutes. Add the maple syrup and molasses and mix to combine. Add the egg and vanilla and beat until combined, scraping the bowl as needed. With the mixer on low, add the flour mixture in two batches and mix until just combined. Fold in the oats and the soaked cherries (and any remaining bourbon if desired). Stir in the chocolate chips.
-
Using a 2-inch ice cream scoop or a 3-tablespoon scoop, drop dough 2 inches apart on the prepared baking sheet. Bake 15 to 17 minutes, until edges are golden. Do not overbake — centers may look soft but will set as they cool. Let cookies rest on the baking sheet for about 2 minutes before transferring to a wire rack.
-
Store cookies in an airtight container for up to 2 weeks, or freeze in an airtight bag for up to 3 months.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo to the Facebook page.
Thank you — I appreciate you!
Meltiness!!!