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    Category Home » Dessert » Dark Chocolate Cherry Walnut Cookies

    Dark Chocolate Cherry Walnut Cookies

    Published: Mar 26, 2020 · Modified: Dec 15, 2020 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Dark Chocolate Cherry Walnut Cookies
    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!

    Ingredients

    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
    Butter
    Eggs

    Baking Soda
    Cinnamon
    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!

    Check out more great recipes:

    • Toasted Coconut Chocolate Chip Blondies
    • Salted Dark Chocolate Banana Bread
    • Dulce de Leche Ginger Molasses Cookies
    • Flourless Chocolate Hazelnut Espresso Cake
    • Peanut Butter Chocolate Chip Pretzel Cookies

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    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
    Author: Leigh Anderson

    Ingredients

    • 1 ½ 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
    • ½ 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 ¾ cups.
    • flakey sea salt for sprinkling optional

    Instructions

    • 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.

    Notes

    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.

    Nutrition

    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
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Sarah

      September 20, 2022 at 11:09 am

      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.

      Reply

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