Dark Chocolate Cherry Walnut Cookies

Chewy and soft oatmeal cookies with dark chocolate, cherries, walnuts and a hint of cinnamon!

Dark Chocolate Cherry Walnut Cookies cooling on a baking tray.

These cookies were inspired by one of my favorite dark chocolate bars that’s speckled with crunchy walnuts and dried cherries. I love the combination of sweet, salty and tart. These chewy oatmeal cookies are perfect for a cozy afternoon treat or post-dinner dessert! Enjoy them all on their own or with a scoop of vanilla ice-cream for an extra indulgent sweet treat!


All-Purpose Flour: You can substitute GF flour like Cup4Cup.
Rolled Oats: Use thick old fashioned rolled oats. Do not substitute instant or steel-cut.
Brown + Granulated Sugar

Baking Soda
Bittersweet/Dark Chocolate Chips:
You can substitute semi-sweet if you prefer but the dark chocolate is really lovely with the dried cherries.
Dried Cherries: Not a fan of dried cherries? Use dried cranberries, or raisins instead.
Walnuts: Make sure the walnuts are toasted for the best flavor!

Dark Chocolate Cherry Walnut Cookie Ingredients on a baking tray

Recipe Steps

Step One: Cream the butter and sugars.

Step Two: Add in the eggs, and vanilla, scrape down the sides of the bowl, and beat again as needed to combine.
Step Three: Add in the dried ingredients, followed but the nuts, cherries, and chocolate.

Step Four: Scoop the dough then chill for at least 30 minutes.
Step Five: Bake, cool and serve!

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Dark Chocolate Cherry Walnut Cookies cooling on a baking tray

Dark Chocolate Cherry Walnut Cookies

Chewy and soft oatmeal cookies with dark chocolate, cherries, walnuts and a hint of cinnamon!
5 from 6 votes
Print Pin Rate
Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 24 cookies
Calories: 258kcal


  • 1 1/2 c all-purpose flour
  • 1 c rolled oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 8 tbsp unsalted butter room temperature
  • 2 large eggs
  • 1 c brown sugar, firmly packed
  • 1/2 c granulated sugar
  • 1 tsp vanilla
  • 1 c dried cherries
  • 1 c chopped toasted walnuts
  • 12 oz dark or bittersweet chocolate chips about 1 and 3/4 cups.
  • flakey sea salt for sprinkling optional


  • In a medium bowl, mix together the oats, flour, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high speed until pale and creamy, about 2 minutes. Add the eggs, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add in the chocolate chips, cherries and walnuts. Use a large cookie scoop to scoop the cookie dough, about 3tbsp of dough per cookie, onto a baking tray. Cover and chill the scooped dough for at least 30 minutes in the refrigerator (and up to 4 days).
  • Preheat the oven to 350°F. Line two baking trays with parchment paper. Place the cookies at least four inches apart on the baking trays. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm sprinkle lightly with flakey sea salt.


This cookie dough can be refrigerated for up to four days before baking. It can also be scooped out onto baking sheets, frozen solid, and stored in resealable freezer bags in the freezer for several months. Frozen cookies can be baked straight from the freezer but may need 1 to 2 minutes extra baking time.


Calories: 258kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 169mg | Potassium: 151mg | Fiber: 2g | Sugar: 21g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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Recipe Rating

One Comment

  1. 5 stars
    These are the best chocolate chip cookies I have ever found. I don’t make sweets very often, but I have made these 3 times in the last 2 months. I freeze 2/3rd’s of the recipe and pull out a batch to bake when I have company.