Go Back
+ servings
Dark Chocolate Cherry Walnut Cookies cooling on a baking tray
Print Recipe
5 from 6 votes

Dark Chocolate Cherry Walnut Cookies

Chewy and soft oatmeal cookies with dark chocolate, cherries, walnuts and a hint of cinnamon!
Prep Time1 hr
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 258kcal


  • 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


  • 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