Description
Delight in the chewy, spiced goodness of Cherry Blossom Cookies featuring whole rolled oats, dried tart cherries, and a chocolate kiss center. Finished with an optional vanilla almond bark drizzle, these cookies blend warmth and sweetness perfect 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
- 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 the oats, all-purpose flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger in a large bowl, then set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with light or dark brown sugar and granulated sugar at medium speed until fluffy, about 2 minutes.
- Add Eggs: Add the eggs one at a time and mix on high just until combined, then add vanilla extract and molasses, mixing until just incorporated. Scrape down sides and bottom of the bowl as needed.
- Combine Wet & Dry Ingredients: Gradually add the dry oat mixture to the wet ingredients and mix on low speed until combined. Beat in the dried tart cherries on low speed to distribute evenly.
- Chill Dough: Refrigerate the cookie dough for 30 minutes to firm up slightly and improve texture, but avoid chilling longer than 60 minutes to prevent oats from absorbing too much moisture.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or non-slip mats to prevent sticking.
- Form Cookie Balls: Using a 2-tablespoon cookie scoop, roll dough into balls. Since the dough is sticky, spray your hands lightly with cooking spray mixed with flour to ease handling. Place dough balls 2 inches apart on prepared baking sheets.
- Bake Cookies: Bake in preheated oven for 12 minutes or until edges are lightly browned but centers remain soft and appear slightly under-baked.
- Add Chocolate Kisses: Remove cookies from oven and allow them to cool on the baking sheet for 8 minutes. Gently press one chocolate kiss into the center of each warm cookie so it slightly melts.
- Melt Vanilla Almond Bark (Optional): Combine chopped vanilla almond bark and 1/4 teaspoon coconut oil or vegetable shortening in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring between, until just melted and smooth.
- Drizzle Vanilla Bark: Transfer melted almond bark to a Ziploc bag, snip a small hole in one corner, and drizzle decoratively over the cooled cookies for a finishing touch.
Notes
- Spraying hands with cooking spray mixed with a little flour helps prevent sticky dough from clinging while rolling.
- Do not overbake; cookies should remain soft in the center for the best texture.
- Chilling dough is important but avoid refrigerating beyond 60 minutes to keep texture optimal.
- You can substitute dried cranberries for tart cherries if preferred.
- The vanilla almond bark drizzle is optional but adds a lovely sweet contrast and decorative finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
