Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Dark Chocolate Cherry Oatmeal Cookies and Cookie Cake October 4, 2010

Dark Chocolate Cherry Oatmeal Cookies

Jamie says:  The kitchen beckoned me one evening.  All the ingredients to make a cookie recipe from Cooking Light magazine were stocked in my pantry.  I knew they would be good.  I made the recipe in the Dietetics Lab one day as part of my Teaching Assistant work.  I gave in.  Here’s my version of the recipe:

Dark Chocolate Cherry Oatmeal Cookies 


  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour (King Arthur 100% organic)
  • 3 cups old fashioned oats (Quaker)
  • 2 tsp baking soda
  • 1 tsp salt
  • 12 Tbsp Smart Balance 50/50 butter blend omega-3
  • 1 1/2 cup dark brown sugar, packed
  • 2 cups dried tart cherries (Sun-Maid)
  • 2 tsp vanilla extract
  • 2 large eggs (4 Grain omega 3)
  • 6 oz  bittersweet chocolate chips (Ghiradelli’s 60% cacao)
  • cooking spray (PAM) 


  1. Preheat oven to 350°F.
  2. In a large bowl, combine all-puporse flour, whole-wheat flour, oats, baking soda, and salt.  Stir with a fork.
  3. In a medium-sized bowl, melt butter in the microwave (for about 30 seconds, then stir, and microwave an additional 15 seconds until melted).  Add brown sugar to butter and stir until smooth. Add butter/sugar mixture to flour mixture.  Using an electric mixer, beat at medium speed until well-blended.
  4. Add cherries, vanilla, and eggs; beat to mix.  Fold in chocolate using a spatula.
  5. Spray 2 baking sheets and 1 medium-sized (11 cup) baking dish with cooking spray.  Spoon 12 generous tablespoons of the cookie dough onto each of the two baking sheets.  Place the remaining dough into the baking dish.
  6. Place 2 baking sheets in the oven and cook for about 12 minutes or until done and lightly brown.  Allow to cool on the baking sheets.
  7. Place baking dish in the oven for about 35 minutes or until done- when a toothpick comes out clean.  Allow to cool in the baking pan.
  8. Yield: 24 large cookies and 1 medium cookie cake.  Enjoy!

I shared the cookies with some friends who visited and brought the cookie cake to my friend Jeff’s place for the UF v. Alabama game.  I thought they were quite tasty, and everyone seemed to enjoy them.  The sweetness of the chocolate and cherry nicely complemented the salty, buttery flavor.

  • Nutrition note:  Keep the cookies fresh and out of sight (and out of mind) by storing them in the freezer.

One Response to “Dark Chocolate Cherry Oatmeal Cookies and Cookie Cake”

  1. […] dark Ghiradelli’s chocolate baking chips and dried cherries a couple of weeks ago at Publix. I’ve actually made these cookies a couple of times before, and they were delicious each time, but this time I added toasted coconut. They taste killer and […]

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