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
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 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 & 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, 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
