There’s just something magical about the blend of cozy spices, chewy oats, and bursts of tart cherries in this one. The Cherry Blossom Oatmeal Cookies Recipe is one of those recipes that reminds me of peaceful spring afternoons and warm kitchen vibes. Let me walk you through why I think these cookies deserve a spot in your baking rotation.
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Why You'll Love This Recipe
I can’t get enough of these Cherry Blossom Oatmeal Cookies! From the perfectly chewy texture to the way the chocolate kisses melt into the warm centers, this recipe truly feels like a little hug in cookie form. I love sharing them with friends and see their eyes light up – it’s one of those comforting treats that feels both fancy and homey.
- Unique Flavor Twist: The combination of molasses, cinnamon, and warming spices takes oatmeal cookies to a whole new delicious level.
- Perfect Chewy Texture: The old-fashioned rolled oats give these cookies just the right hearty chew without being too dense.
- Cherry and Chocolate Magic: Those tart dried cherries paired with melty chocolate kisses make every bite exciting and balanced.
- Simple Yet Impressive: Despite looking bakery-worthy, you don’t need any fancy skills to nail these – just a little patience.
Ingredients & Why They Work
Each ingredient in the Cherry Blossom Oatmeal Cookies Recipe is chosen carefully to create great texture and deep flavor. The oats add chew, the blend of spices brings warmth, and the molasses adds a rich depth that’s just fantastic.
- Old-fashioned whole rolled oats: These provide the ideal chewy texture and help the cookies hold their shape without becoming cakey.
- All-purpose flour: Gives structure to the cookie; make sure to spoon and level it for accurate measurement.
- Baking soda: Helps the cookies rise just enough without spreading too thin.
- Ground cinnamon, cloves, nutmeg, ginger: This warm spice blend is the heart of the cookie’s cozy flavor.
- Unsalted butter: Softened properly for creamy creaming with sugars – it’s key for tender, flavorful cookies.
- Light or dark brown sugar & granulated sugar: Brown sugar keeps them moist; granulated sugar balances sweetness and crisp edges.
- Large eggs: Bring moisture and help bind the dough together.
- Vanilla extract: Enhances the cookie’s overall aroma and flavor complexity.
- Unsulphured molasses: Adds rich depth and that classic old-fashioned cookie taste.
- Dried tart cherries: Tartness cuts through sweetness and adds bursts of fruitiness.
- Chocolate kisses: The crowning touch – melty centers that make these cookies irresistible.
- Vanilla almond bark (optional): For a pretty vanilla drizzle that adds sweetness and eye appeal.
Make It Your Way
I love how flexible this Cherry Blossom Oatmeal Cookies Recipe is. Once you’ve got the basics down, you can tailor it with add-ins or swap things depending on what you have at home or your dietary preferences.
- Nut Variation: I once added chopped toasted pecans in place of cherries for a nutty twist, and it was fantastic. You can easily substitute your favorite nuts or even mix in some coconut flakes.
- Gluten-Free Option: Try swapping the flour for a gluten-free blend and check that your oats are certified gluten-free – you’ll get the same wonderful texture.
- Vegan Take: Using vegan butter and flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) works well. The molasses keeps the flavor rich, and the cookies stay deliciously chewy.
- Fruit and Chocolate Swaps: Dried cranberries or raisins can replace cherries, and feel free to experiment with mini chocolate chips if you don’t have chocolate kisses on hand.
Step-by-Step: How I Make Cherry Blossom Oatmeal Cookies Recipe
Step 1: Whisk together your dry ingredients
I start by combining the oats, flour, baking soda, and all those lovely spices in a big bowl. Whisking them together ensures the spices are evenly spread—trust me, it makes a difference in every bite! Once this is done, I set the bowl aside and begin with the wet ingredients.
Step 2: Cream butter and sugars until fluffy
Using my stand mixer with the paddle attachment, I cream the softened butter with brown and granulated sugars on medium speed for about 2 minutes until it’s light and fluffy. This step traps air in the dough, which helps the cookies rise and gives a tender crumb. Don’t rush it—this makes a big texture difference!
Step 3: Add eggs, vanilla, and molasses
Next, I add the eggs one at a time, whipping on high just until combined. Then in goes the vanilla extract and molasses. The molasses adds that subtle deep flavor that makes these cookies stand out. Remember to scrape down the bowl sides and bottom with a spatula to incorporate everything evenly.
Step 4: Combine wet and dry ingredients, then stir in cherries
Switch mixer to low and gradually add the oat and flour mixture. Once combined, I beat in the dried cherries gently so they’re evenly distributed without breaking them up. The dough will be sticky—that's completely normal.
Step 5: Chill dough for best texture
Pop your dough in the fridge for 30 to 60 minutes. A little patience here helps the flavors develop and keeps the cookies from spreading too much during baking. Just don’t chill too long because the oats soak up moisture and could dry out your dough.
Step 6: Scoop and bake
I like using a two-tablespoon scoop for uniform cookies. Since the dough is sticky, spraying your hands with cooking spray and a little flour really helps when rolling balls. Arrange them about 2 inches apart on parchment-lined baking sheets, then bake at 350°F for 10 to 12 minutes. Look for lightly browned edges while the centers remain soft—that’s the perfect time to pull them out.
Step 7: Add chocolate kisses and optional drizzle
Once cookies are out of the oven, let them cool on the baking sheet for 8 minutes. Then gently press a chocolate kiss into the center of each cookie—the warmth melts the chocolate slightly for a gooey finish. If you want to get fancy, melt vanilla almond bark with a touch of coconut oil and drizzle it over for that bakery-style look and extra sweetness.
Top Tip
Over the years, I’ve refined this Cherry Blossom Oatmeal Cookies Recipe and found a few tricks that make your baking life easier and the results even better.
- Chilling Time: Don’t skip or rush the chilling step—it keeps the dough firm for neater cookies and lets flavors meld.
- Sticky Dough Hack: Hands sprayed with cooking spray and lightly dusted with flour help manage the sticky dough effortlessly.
- Watch the Baking Time: Cookies look underbaked when you take them out, but they’ll firm up on the cooling sheet, so resist baking longer.
- Chocolate Kisses Timing: Add them right after baking while cookies are still warm for perfectly melted centers.
How to Serve Cherry Blossom Oatmeal Cookies Recipe
Garnishes
For everyday treats, I keep it simple and just enjoy the cookies as is—they’re beautiful and flavorful enough on their own. When I want to dress them up for guests, a light dusting of powdered sugar or a drizzle of vanilla almond bark adds a lovely finishing touch that impresses without much extra effort.
Side Dishes
These cookies pair wonderfully with a cup of herbal tea or a glass of cold milk—trust me, the combination is a nostalgic comfort. I’ve also enjoyed them alongside fresh fruit parfaits or as part of a brunch spread because they bring a subtle sweetness without overpowering.
Creative Ways to Present
For parties, I like arranging these cookies on pretty platters with edible flowers or fresh cherry blossoms when in season. Wrapping individual cookies in parchment and tying with twine also makes for a charming homemade gift. Layering them in a jar with ribbons gives a rustic but elegant vibe that guests really appreciate.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these cookies in an airtight container at room temperature. They stay fresh for about 3-4 days, with the centers still soft and chocolate melty. If you live in a warmer climate, refrigerate them to prevent melting—but bring to room temperature for best texture before serving.
Freezing
I usually freeze the dough balls before baking, which saves so much time when the cookie craving strikes. Just scoop, chill briefly, then freeze on a tray before transferring them to a freezer bag. When ready, bake straight from frozen—add a minute or two to the baking time. Baked cookies can also be frozen in airtight containers for up to two months.
Reheating
Leftover cookies come back to life beautifully when warmed in a 300°F oven for about 5 minutes or popped in the microwave for 10-15 seconds. This melts the chocolate kiss again and revives that just-baked softness which I love.
Frequently Asked Questions:
Quick oats absorb moisture differently and tend to produce a softer, more cake-like cookie texture. For the best chewy texture in this Cherry Blossom Oatmeal Cookies Recipe, old-fashioned rolled oats are recommended.
Chilling the dough for 30-60 minutes before baking helps the fats solidify, which prevents excessive spreading. Also, accurately measuring your flour and not over-creaming the butter and sugars will keep the cookies nicely shaped.
Absolutely! Dried cranberries, raisins, or chopped dried apricots work great as substitutes and offer different flavor profiles while maintaining texture and moisture balance in the cookies.
In this recipe, the chocolate kisses are added after baking when the cookies are warm. Adding them before baking can cause them to melt and sink in the oven. Pressing them in after baking lets the warmth gently soften the chocolate without losing shape.
Final Thoughts
This Cherry Blossom Oatmeal Cookies Recipe holds a special place in my kitchen because it merges nostalgia with a little creative flair. Baking them always feels like a celebration of home and simple pleasures, and sharing these with friends turns ordinary moments into something memorable. I can’t wait for you to try this recipe and make it your own—it’s one cookie that truly delivers on charm and flavor every time.
Print
Cherry Blossom Oatmeal Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these chewy Cherry Blossom Cookies made with whole rolled oats, warm spices, dried tart cherries, and topped with a melty chocolate kiss. The optional vanilla almond bark drizzle adds a perfect sweet finish to these comforting, spiced treats ideal for any occasion.
Ingredients
Dry Ingredients
- 2 ¾ cups old-fashioned whole rolled oats
- 1 ⅔ cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon unsulphured molasses
Add-ins & Toppings
- 1 cup dried tart cherries
- 26-28 chocolate kisses
Vanilla Drizzle (Optional)
- 3 ounces vanilla almond bark, chopped
- ¼ teaspoon coconut oil or vegetable shortening
Instructions
- Mix Dry Ingredients: Whisk together the oats, flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger in a large bowl and set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter with the brown sugar and granulated sugar at medium speed until fluffy, about 2 minutes.
- Add Eggs: Add the eggs and mix on high just until combined. Then add vanilla extract and molasses, mixing until just incorporated. Scrape down the sides and bottom of the bowl as needed.
- Combine: Gradually add the oat and flour mixture to the wet ingredients and mix on low speed until combined. Fold in the dried tart cherries on low speed.
- Chill Dough: Refrigerate the dough for 30 to 60 minutes to firm up; do not chill longer to avoid the oats absorbing too much moisture.
- Preheat Oven: Preheat the oven to 350°F. Line two baking sheets with parchment paper or non-slip mats.
- Form Cookies: Roll the dough into two-tablespoon balls using a cookie scoop. The dough is sticky, so spray your hands with cooking spray mixed with flour to prevent sticking. Place balls 2 inches apart on prepared pans.
- Bake: Bake for 12 minutes until edges are lightly browned but centers appear soft and slightly underbaked.
- Add Chocolate Kisses: Remove baked cookies from oven and let cool on baking sheets for 8 minutes. Press a chocolate kiss into the center of each cookie while warm.
- Melt Vanilla Almond Bark (Optional): Place almond bark and coconut oil in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between, until just melted and smooth.
- Drizzle: Transfer melted almond bark to a Ziploc bag, snip a tiny corner, and drizzle over cooled cookies for an elegant finish.
Notes
- For easier rolling, keep your hands lightly greased with cooking spray and flour to prevent dough from sticking.
- Chilling the dough helps with shaping but avoid doing it longer than an hour to keep oats from drying out the mixture.
- If you prefer, substitute chocolate kisses with chocolate chips or chunks.
- Vanilla almond bark drizzle is optional but adds a lovely flavor and decorative touch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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