Name: Cherry Almond Oat Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 2 3/4 cups old-fashioned whole rolled oats; 1 2/3 cups all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup (16 tablespoons) unsalted butter, softened to room temperature; 1 cup packed light or dark brown sugar; 1/4 cup granulated sugar; 2 large eggs at room temperature; 1 tablespoon vanilla extract; 1 tablespoon unsulphured molasses; 1 cup dried tart cherries; 26-28 chocolate kisses; 3 ounces vanilla almond bark, chopped; 1/4 teaspoon coconut oil or vegetable shortening

There’s something incredibly cozy about biting into the perfect chewy cookie loaded with oats, tart cherries, and that unmistakable almond touch. This Cherry Almond Oat Cookies Recipe is a delightful mix of textures and flavors that’ll quickly become your go-to when you want a treat that feels both wholesome and indulgent.

The image shows several round oatmeal cookies placed on a silver cooling rack over a white marbled surface. Each cookie has a rough, textured light brown base with visible oats and darker specks. On top of every cookie is a large, smooth, dark brown chocolate kiss placed in the center. White icing is drizzled in thin, irregular lines over the cookies, adding contrast and detail. The cookies are arranged in rows, filling most of the frame, and the photo has a cozy, homemade feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Almond Oat Cookies Recipe
Top Tip
How to Serve Cherry Almond Oat Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Almond Oat Cookies Recipe

Why You'll Love This Recipe

I have to tell you—this recipe quickly found a special place in my heart. It’s just the right balance of chewy oats, tart cherries that add a little zing, and that classic almond flavor that keeps you coming back for another bite. Plus, it’s so satisfying to make these from scratch instead of grabbing cookie dough from the store.

Perfect texture: You get that cozy chew from old-fashioned oats combined with a tender crumb that feels homemade.
Flavor harmony: The tart cherries and almond notes from the vanilla almond bark drizzle pair beautifully without overpowering each other.
Fun finishing touch: Pressing a chocolate kiss into each warm cookie adds a melty burst of chocolate that’s irresistible.
Simple yet special: The ingredients are easy to find, and the steps are straightforward enough for any home baker.

The image shows about sixteen round oatmeal cookies arranged on a silver cooling rack over a white marbled surface. Each cookie is golden-brown with a coarse, crumbly texture and has a dark chocolate kiss placed in the center. The cookies are drizzled unevenly with thin white icing lines forming a loose zigzag pattern across each one. In the top left corner, there is a white bowl filled with dark raisins. The scene is brightly lit, with clear focus on the cookies and soft shadows underneath, giving a fresh, homemade feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cherry Almond Oat Cookies Recipe has its role. Together, they create a cookie that’s chewy, flavorful, and just the right hint of spice and sweetness. Let me walk you through what makes each essential.

Flat lay of a small mound of old-fashioned whole rolled oats, a simple white ceramic bowl filled with all-purpose flour, a few whole cinnamon sticks alongside small white bowls each containing ground cinnamon, ground cloves, ground nutmeg, and ground ginger, a small white bowl with baking soda, another small white bowl with salt, a smooth pat of unsalted butter, two whole uncracked brown eggs, a small white bowl holding packed light brown sugar, a separate small white bowl with granulated sugar, a small white bowl of amber unsulphured molasses, a few shiny dried tart cherries scattered loosely, a neat arrangement of individual chocolate kisses with their distinctive pointed shape, and a small white bowl containing chopped vanilla almond bark next to another tiny white bowl holding coconut oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned rolled oats: These add structure and chewiness that instant oats just can’t deliver.
All-purpose flour: Provides the cookie’s base, giving it that tender crumb.
Baking soda: Helps the cookies rise lightly and spread just enough.
Ground cinnamon, cloves, nutmeg, and ginger: A warm spice blend that enriches the flavor without overwhelming.
Unsalted butter: Adds richness and tenderness; make sure it’s softened for easy creaming.
Light or dark brown sugar: Brown sugar keeps the cookies moist and adds a deep caramel note.
Granulated sugar: Balances sweetness and helps with a slight crisp edge.
Large eggs: They bind everything together and add moisture.
Vanilla extract: Enhances all the flavors and adds warmth.
Unsulphured molasses: A little goes a long way to deepen the flavors and add complexity.
Dried tart cherries: Tartness contrasts with the sweet cookie for balance.
Chocolate kisses: Melt into the cookie center for a gooey chocolate surprise.
Vanilla almond bark (optional): When drizzled, this adds an elegant almond-flavored glaze that I adore.
Coconut oil or vegetable shortening: Helps keep the almond bark smooth and drizzle-able.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Cherry Almond Oat Cookies Recipe is how easy it is to tweak it depending on what you have on hand or your mood. You can keep the basic flavor or make it your own in a snap.

Variation: Sometimes I swap dried cranberries for the tart cherries when they’re not available, and it still turns out amazing — just a little sweeter and tangier.
Dietary change: For a gluten-free version, I’ve had success using a gluten-free all-purpose flour blend — just check your oats are certified gluten-free as well.
Extra crunch: Try adding chopped almonds or pecans along with the cherries for a more pronounced nutty bite.

Step-by-Step: How I Make Cherry Almond Oat Cookies Recipe

Step 1: Mix your dry ingredients to start

First up, whisk together the rolled oats, all-purpose flour, baking soda, and the warming spices — cinnamon, cloves, nutmeg, and ginger — in a large bowl. This step is key because it brings the flavors together and ensures even distribution through the dough later on.

Step 2: Cream butter and sugars until fluffy

Using a stand mixer fitted with the paddle attachment (or a hand mixer if that’s what you’ve got), cream your softened butter with the brown and granulated sugars on medium speed. Don’t rush this — about 2 minutes until light and fluffy is perfect. That fluffiness traps air for that tender cookie texture.

Step 3: Add eggs, vanilla, and molasses

Slowly add in the eggs, mixing on high just until combined. Then, pour in the vanilla extract and molasses — the secret ingredient that adds depth — and mix again briefly. Make sure to scrape down the sides and bottom of the bowl; you want everything well incorporated but don’t over-mix after adding the flour.

Step 4: Combine wet and dry ingredients gently

Add the oat mixture to the wet batter and mix on low speed until just combined. I usually do this part carefully to keep the dough nice and tender. Then, fold in the dried tart cherries on low speed (or by hand) so they stay plump and juicy.

Step 5: Chill the dough briefly

Pop the dough into the fridge for 30 to 60 minutes. This resting step helps the oats soften just enough so the cookies bake evenly. I’ve found that chilling longer isn’t ideal because the oats soak up moisture and can dry the dough out a bit.

Step 6: Shape and bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Then, using a cookie scoop or two tablespoons measure, roll the dough into balls — the dough will be sticky, so spraying your hands with cooking spray and then dusting lightly with flour helps a ton to keep it manageable. Place the dough balls about 2 inches apart.

Bake for 10 to 12 minutes. The edges should be lightly browned but centers still look soft and a little underbaked — that’s exactly what you want for chewy perfection.

Step 7: Add the chocolate kisses and optional drizzle

Once the cookies come out of the oven, let them cool on the baking sheet for about 8 minutes. Then gently press a chocolate kiss into the center of each warm cookie so it melts slightly into the dough.

If you want to take them over the top (and I highly recommend it), melt the vanilla almond bark with a little coconut oil in the microwave on medium power in short bursts, stirring often. Transfer the smooth bark to a plastic bag, snip a tiny corner, and drizzle over the cooled cookies for that lovely almond finish.

Top Tip

I’ve baked these cookies several times and tweaking a few things made all the difference for me. These tips helped me get consistent, delicious results every time.

Keep your butter room temperature: This helps mix the sugar and butter evenly so the cookies bake up with perfect tenderness.
Don’t over-chill the dough: The oats absorb moisture, so chilling more than an hour can make your cookies dry and crumbly.
Don’t skip the handspray trick: Sticky dough can be frustrating, so spraying your hands with cooking spray and lightly dusting with flour really helps with rolling balls.
Add the cherries last and mix gently: This keeps them from breaking apart and distributes their chewy bursts evenly.

How to Serve Cherry Almond Oat Cookies Recipe

Cherry Almond Oat Cookies - Serving Suggestion

Garnishes

I usually stick with the chocolate kiss in the center as my “garnish” — it doubles as a delicious mouthful of melty chocolate right in the heart of the cookie. The optional vanilla almond bark drizzle adds a pretty finishing touch and brings out the almond notes beautifully. Sometimes I sprinkle a pinch of flaky sea salt on top after drizzling for that little sweet-salty pop.

Side Dishes

These cookies are perfect with a hot cup of coffee or tea any time of day. I love pairing them with a glass of cold milk too — it’s a classic combo that just never gets old. If I’m serving a dessert platter, I like adding fresh fruit or a small bowl of whipped cream on the side for something light alongside these chewy cookies.

Creative Ways to Present

For holiday parties or gifts, I arrange the cookies in a pretty tin layered with parchment paper and tied with a festive ribbon. You can even box them up in little cellophane bags with a handwritten tag. Another idea I’ve tried is sandwiching two cookies with a scoop of almond or vanilla ice cream in between — instant cookie ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking. They stay perfectly chewy for about 4-5 days — trust me, they rarely last that long in my kitchen!

Freezing

The dough freezes beautifully if you want to prep ahead. Scoop the dough balls onto a baking sheet, freeze individually until solid, then transfer to a freezer bag. When you want fresh cookies, just bake them straight from frozen, adding a minute or two to the baking time.

Reheating

To revive slightly stale cookies, I warm them in a 300°F oven for about 5 minutes — it refreshes the chew and melts any chocolate a bit. A quick 10-second zap in the microwave also works if you’re in a hurry, but watch out; you don’t want them to get rubbery.

Frequently Asked Questions:

Can I use quick oats instead of old-fashioned oats?

Using quick oats will change the texture significantly. Quick oats are thinner and will create a softer, less chewy cookie than old-fashioned rolled oats, which give that lovely hearty chew you want in this recipe.

Do I have to use molasses?

Molasses isn’t absolutely necessary, but it adds a deep, rich flavor that complements the spices and cherries perfectly. If you don’t have molasses, a touch of dark corn syrup or brown rice syrup can work as a substitute, but the flavor won’t be quite the same.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter isn’t too warm—softened is best but not melted—and chill the dough before baking. Also, spacing the cookie dough balls about 2 inches apart helps keep them from running into each other. Using parchment paper or silicone baking mats aids in even baking and prevents sticking.

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a non-dairy vegan butter or coconut oil, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and choose dairy-free chocolate kisses or chips. The texture might differ slightly but should still be delicious!

Final Thoughts

Making these Cherry Almond Oat Cookies Recipe always feels like sharing a little love straight from my kitchen to yours. I love how approachable the recipe is, how reliably delicious the cookies turn out, and that special joy that comes from the melty chocolate kiss center. I hope you enjoy baking and sharing them as much as I do—these cookies have a way of brightening even the busiest days!