Cherry, Almond, Chocolate Chip and Oatmeal Cookies
This post may contain affiliate links. Please read my disclosure.These delicious, chunky, Cherry, Almond, Chocolate Chip and Oatmeal cookies are the perfect healthy-ish treat! They are made with old fashioned oats and packed full of nuts, dried fruit, and chocolate!
We all know that technically cookies aren’t healthy. But that doesn’t mean that you can’t ever have a cookie! As most of you know – my philosophy is: everything in moderation. Which means that one, amazing, freshly baked cookie once in a while is totally warranted! Life isn’t about deprivation – it’s about enjoying real, whole foods and delicious treats on occasion 🙂
If you’re going to indulge in a sweet treat, pick something that’s made withreal butter, real sugar, and doesn’t have any weird ingredients that you can’t pronounce. Not only do real ingredients taste better, they’re much better for you than processed alternatives. Which is why these chocolate chip oatmeal cookies are some of my favorite homemade desserts!
To make this recipe more guilt-free, see my healthy substitutions list below to help lighten up these cookies!
HOW TO MAKE CHOCOLATE CHIP OATMEAL COOKIES – STEP BY STEP
Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.
In a separate bowl, add sugar, butter, and brown sugar.
Using electric mixer, beat butter, sugar and brown sugar until well blended.
Mix in egg and both extracts.
Beat in flour mixture.
Mix in oats.
Then mix in chocolate chips, cherries and almonds.
Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.
Bake cookies 12 minutes. Switch and rotate baking sheets.
Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).
ARE CHOCOLATE CHIP OATMEAL COOKIES HEALTHY?
Let’s be honest, cookies are never going to be healthy and they should always be a treat rather than an everyday snack. But, by adding old fashioned oats into the cookie dough, you are adding fiber and some important vitamins and minerals. You can also make this recipe much healthier by using a few substitutions listed below!
CAN I USE QUICK OATS INSTEAD OF OLD FASHIONED OATS?
You can substitute the old fashioned oats for quick oats if that’s all you have, but there will be a difference in texture. Old fashioned oats give these cherry, almond and chocolate chip cookies a soft and chewy texture, quick oats can result in a mushier cookie.
HOW TO MAKE THIS CHOCOLATE CHIP AND OATMEAL COOKIE RECIPE HEALTHIER
- Try oat flour, or whole wheat pastry flour, instead of all purpose flour (or use 1/2 all purpose and 1/2 oat flour)
- Use less dried cherries (I used 1/2 cup instead of the 1 cup the recipe called for. Even 1/4 cup will give you the essence of cherry in these cookies!)
- Use a flax egg instead of a regular egg to make these eggless cookies.
- You can substitute Greek Yogurt for half of, or all of the butter! I recommend whole milk greek yogurt because you’ll get that same mouthfeel and a healthy dose of protein too. To substitute: For every 8 ounces (1 cup) of butter, replace with 1/2 cup of Greek yogurt.
- Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.
- Use 80% dark chocolate chips instead of semi-sweet for more of an antioxidant punch!
- Make smaller cookies! Right now this recipe makes 12 giant cookies – you could use half the amount of batter per cookie and end up with 24 smaller cookies for half the calories and fat.
I love how the cookies are so chunky and delicious – every bite has a surprise in it!
TOP TIPS FOR MAKING CHERRY, ALMOND, CHOCOLATE CHIP AND OATMEAL COOKIES
- When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.
- Remember to pre-heat your oven.
- Don’t over mix the batter.
- Measure the ingredients as precisely as you can.
- This recipe will make 12 large cookies, but you can make mini cookies by
- These cookies will last for 1 week: Store airtight at room temperature.
CHECK OUT THESE OTHER DELICIOUS COOKIE RECIPES!
- No Bake Chocolate Chip Cookie Bites
- Gluten Free, Vegan Oatmeal Breakfast Cookies
- Grab and Go Breakfast Cookies
- Secretly Healthy Chocolate Chip Cookies
- Easy Chocolate Cookies with Dried Fruit and Nuts by Inspired Taste
- Easy Strawberry Cookies by An Italian In My Kitchen
If you have tried this Cherry, Almond, Chocolate Chip and Oatmeal Cookie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, PINTEREST, or INSTAGRAM to see more delicious, healthy, family friendly food!
Cherry, Almond, Chocolate Chip and Oatmeal Cookies
Ingredients
- 1 cup all purpose flour or oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons, unsalted butter, room temperature (1 1/4 sticks)
- 1/2 cup sugar
- 1/4 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup old-fashioned oats
- 1 cup semisweet or dark chocolate chips
- 1/2 cup dried tart cherries
- 1/2 cup slivered almonds toasted
Instructions
- Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.
- In a separate bowl, add sugar, butter, and brown sugar.
- Using electric mixer, beat butter, sugar and brown sugar until well blended.
- Mix in egg and both extracts.
- Beat in flour mixture.
- Mix in oats.
- Then mix in chocolate chips, cherries and almonds.
- Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.
- Bake cookies 12 minutes. Switch and rotate baking sheets.
- Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).
- (Can be prepared 1 week ahead. Store airtight at room temperature.)
Notes
- When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.
- Remember to pre-heat your oven.
- Don’t over mix the batter.
- Measure the ingredients as precisely as you can.
- These cookies will last for 1 week: Store airtight at room temperature.
- Try oat flour, or whole wheat pastry flour, instead of all purpose flour (or use 1/2 all purpose and 1/2 oat flour)
- Use less dried cherries (I used 1/2 cup instead of the 1 cup the recipe called for. Even 1/4 cup will give you the essence of cherry in these cookies!)
- Use a flax egg instead of a regular egg
- You can substitute Greek Yogurt for half of, or all of the butter! I recommend whole milk greek yogurt because you’ll get that same mouthfeel and a healthy dose of protein too. To substitute: For every 8 ounces (1 cup) of butter, replace with 1/2 cup of Greek yogurt.
- Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.
- Use 80% dark chocolate chips instead of semi-sweet for more of an antioxidant punch!
- Make smaller cookies! Right now this recipe makes 12 giant cookies – you could use half the amount of batter per cookie and end up with 24 smaller cookies for half the calories and fat.
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