Description
Delight in these Cherry Blossom Cookies, a chewy and flavorful treat made with whole rolled oats, warm spices, dried tart cherries, and topped with a rich chocolate kiss. Enhanced with a optional vanilla almond bark drizzle, these cookies are perfect for an indulgent snack or dessert.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Add-ins and Toppings
- 1 cup dried tart cherries
- 26-28 chocolate kisses
Vanilla Drizzle (Optional)
- 3 ounces vanilla almond bark, chopped
- 1/4 teaspoon coconut oil or vegetable shortening
Instructions
- Mix Dry Ingredients: Whisk together the oats, all-purpose flour, baking soda, ground cinnamon, salt, ground cloves, nutmeg, and ginger in a large bowl until well combined. Set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar at medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Eggs: Add the eggs one at a time, mixing on high speed just until combined after each addition. Then mix in the vanilla extract and molasses until fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine: Reduce the mixer speed to low and gradually add the oat and flour mixture to the wet ingredients. Mix just until combined. Add the dried tart cherries and mix on low speed to distribute evenly.
- Chill: Cover the dough and refrigerate for 30 minutes to allow flavors to meld but not so long that oats absorb too much moisture.
- Preheat: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or non-slip silicone mats.
- Roll Balls: Using a cookie scoop or a spoon, roll the dough into two-tablespoon-sized balls. Because the dough is sticky, lightly spray your hands with cooking spray mixed with flour to prevent sticking. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 12 minutes, or until the edges begin to turn a light golden brown. The centers will appear soft and slightly underbaked, which is ideal for texture.
- Add Kisses: Remove the baking sheets from the oven and let the cookies cool on the sheets for 8 minutes. Then gently press a chocolate kiss in the center of each cookie while still warm to slightly melt it.
- Melt Vanilla Almond Bark (Optional): In a microwave-safe bowl, combine the chopped vanilla almond bark and 1/4 teaspoon coconut oil or vegetable shortening. Microwave at 50% power for 30 seconds, stir, then continue microwaving at 15-second intervals, stirring each time until just melted and smooth.
- Drizzle: Transfer the melted vanilla almond bark to a Ziploc bag, snip a tiny corner, and drizzle the mixture decoratively over the cooled cookies. Allow the drizzle to set before serving.
Notes
- Make sure butter is softened but not melted to achieve the best cookie texture.
- Spraying your hands with cooking spray and dusting with flour helps with handling sticky dough.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Vanilla drizzle is optional but adds a lovely decorative and flavor touch.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
