Chocolate Chip Cherry Oatmeal Cookies
Everyone flips with the first bite of these crazy good cookies! They're loaded with toffee, chocolate, cherries and a secret ingredient that makes them super crisp!
Servings: 72
Calories: 145kcal
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 2 sticks butter
- 1 cup vegetable oil I use sunflower oil but any mild flavored oil will work fine.
- 1 large egg
- 2 teaspoons vanilla
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup rice cereal* Rice Krispies or the generic brand works fine too
- 1 cup oatmeal
- 8 ounces toffee bits 1 8-ounce bag
- 1 cup dried cherries finely chopped
- 3 cups chocolate chips I like Ghiradelli
Instructions
- Preheat oven to 350˚F. Line two sheet pans with parchment paper for easy clean up.
- Place cherries on a cutting board, and roughly chop with a sharp knife (just keep chopping until there aren't any more whole cherries). Set aside.
- Cream sugar and butter until light and fluffy. Slowly add the oil and beat until oil is incorporated. Add egg and vanilla. Scrape the sides of the mixing bowl with a rubber spatula and then beat well.
- With mixer on lowest speed, add the flour, salt and baking soda. Mix until flour is completely incorporated. Add rice cereal (Rice Krispies or generic brand), oatmeal, toffee bits, cherries and chocolate chips. Mix again till everything is blended in.
- Scoop ¼ cup scoops onto prepared sheet pans**. I like to use an ice cream scoop for this.
- Bake for 15-20 minutes or until light golden brown. The cookies are soft when they first come out of the oven so let them sit on the sheet pan for 3-5 minutes to firm up a bit, then transfer to a cooling rack to cool completely.
Notes
Store in an airtight container or freeze. I like to freeze these cookies in a single layer on a sheet pan. When they are frozen, transfer to a storage container.
* We don't eat rice cereal for breakfast but I alway keep a box in the freezer for this particular recipe. They stay fresh in the freezer for months on end and that way, I always have them available.
**These cookies are fantastic just scooped onto the pan and baked BUT, if you want them to look really pretty (like if you have a food blog or something like that :)), randomly poke 4-5 chocolate chips around the tops and sides of the scoops of batter. When they're baked they will have some pretty chocolate chips poking out of the surface.
* We don't eat rice cereal for breakfast but I alway keep a box in the freezer for this particular recipe. They stay fresh in the freezer for months on end and that way, I always have them available.
**These cookies are fantastic just scooped onto the pan and baked BUT, if you want them to look really pretty (like if you have a food blog or something like that :)), randomly poke 4-5 chocolate chips around the tops and sides of the scoops of batter. When they're baked they will have some pretty chocolate chips poking out of the surface.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 14mg | Fiber: 0g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg