These oatmeal cherry slice-and-bake cookies pair chewy rolled oats, sweet-tart dried cherries, and melty chocolate for a comforting cookie with a satisfying bite. They smell warm and buttery as they bake, and the edges crisp while the centers stay tender. If you enjoy small baked treats with bright fruit notes, you might also like this similar appetizer that balances sweet and tart flavors: Baked Cranberry Brie Bites.
Recipe Information
- Prep Time: 15 minutes (plus 2 hours chilling)
- Cook Time: 10–12 minutes per batch
- Total Time: 2 hours 27 minutes (includes chilling and one 12-minute bake)
- Servings: about 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie; yields ~24 cookies)
- Calories per serving: 125 kcal
- Protein: 1.6 g
- Carbohydrates: 16 g
- Fat: 6.5 g
- Fiber: 1.7 g
- Sugar: 8.5 g
- Sodium: 70 mg
Why Make This Oatmeal Cherry Slice and Bake Cookies
These cookies are easy to shape into logs and chill ahead, so you can slice and bake fresh cookies whenever you want. The dried cherries add a bright chew that cuts through the buttery sweetness, while oats give a nutty texture. They are perfect for bake sales, holiday platters, or an afternoon with tea. The slice-and-bake method keeps hands tidy and lets you control thickness for crispier edges or softer centers.
How to Make Oatmeal Cherry Slice and Bake Cookies
This is a no-fuss slice-and-bake cookie. You cream butter and sugars, fold in oats and flour, shape into logs, chill until firm, then slice and bake. The chilling step helps the cookies hold their shape and develop a slightly denser, chewier texture.
Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cherries, chopped
- 1/2 cup chocolate chips (optional)
Directions:
Step 1: Preparation
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes 2–3 minutes with a hand mixer or 4–5 minutes by hand. The mixture should look pale and airy.
Step 2: Mixing
Beat in the egg and vanilla extract until well combined. In another bowl, whisk together the rolled oats, flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chopped dried cherries and chocolate chips if using. Avoid overmixing to keep the cookies tender.
Step 3: Shaping and Chilling
Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. Chilling firms the dough so you can slice neat, even cookies.
Step 4: Baking and Cooling
Preheat your oven to 350°F (175°C). Unwrap the logs and slice into 1/2-inch thick cookies. Place the cookies on a baking sheet lined with parchment paper, spaced about 1 inch apart. Bake for 10–12 minutes, or until the edges are lightly golden and centers look set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Oatmeal Cherry Slice and Bake Cookies
Serve these cookies at room temperature with coffee, tea, or a glass of milk. They also work well plated with a scoop of vanilla ice cream or alongside a cheese board where the sweet-tart cherries contrast with sharp cheeses. For holiday serving, stack them on a platter dusted lightly with powdered sugar.
How to Store Oatmeal Cherry Slice and Bake Cookies
- At room temperature: Store cooled cookies in an airtight container for up to 4 days.
- In the fridge: Cookies will keep 1–2 weeks when sealed tightly.
- In the freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- For the dough logs: Keep wrapped dough in the fridge up to 3 days, or freeze for up to 3 months. Slice from frozen and add a minute or two to the bake time.
Expert Tips for Perfect Oatmeal Cherry Slice and Bake Cookies
- Use old-fashioned rolled oats for the best chewy texture. Quick oats make a softer cookie.
- Chill the dough thoroughly. If dough is too soft, slices will spread into flat shapes.
- If cherries are very dry, soak them in warm water or orange juice for 10 minutes, then drain and pat dry to plump them up.
- For uniform cookies, use a sharp knife cooled under hot water and wiped dry between slices.
- If you prefer softer centers, slice slightly thicker (about 5/8-inch); for crispier cookies, slice thinner and bake a minute longer.
- Swap half the butter for coconut oil for a different aroma and slight crispness.
- Reduce granulated sugar by 2 tablespoons for a less sweet cookie, or increase chocolate chips for a richer treat.
Delicious Variations
- Cherry-Almond: Add 1/2 teaspoon almond extract and substitute 1/2 cup chopped almonds for half the chocolate chips.
- Citrus Cherry: Zest one orange into the dough and use orange juice to rehydrate the cherries.
- Oatmeal Raisin: Replace dried cherries with raisins and omit chocolate chips.
- White Chocolate & Cranberry: Use white chocolate chips and dried cranberries for a holiday twist.
- Nutty Chocolate: Fold in 1/2 cup chopped pecans or walnuts for crunch.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, you can, but quick oats absorb liquid differently and give a softer, less chewy texture. If you prefer chew, stick with rolled oats.
Q: How thick should I slice the logs?
A: Slice about 1/2 inch thick for a balanced cookie. Thicker slices yield softer centers; thinner slices produce crisper cookies.
Q: Do I need to chill the dough?
A: Chilling helps the dough firm so slices hold their shape while baking. You can chill for at least 2 hours or overnight for deeper flavor.
Q: Can I bake from frozen slices?
A: Yes. If you freeze whole logs, slice frozen and add 1–2 minutes to the bake time. Watch closely to avoid overbaking.
Q: How can I prevent cookies from spreading too much?
A: Make sure the butter isn’t too soft when you start. Chill the dough well, and avoid over-creaming the butter and sugar.
Q: Are dried cherries necessary?
A: They provide the signature sweet-tart flavor, but you can substitute chopped dried cranberries, raisins, or chopped dried apricots.
Q: Can I make the dough gluten-free?
A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure oats are certified gluten-free. Texture may vary slightly.
Conclusion
These oatmeal cherry slice-and-bake cookies are an easy, make-ahead treat with a lovely mix of chewy oats, bright dried cherries, and optional melty chocolate. They bake up with crisp edges and tender centers and hold up well for gifting or entertaining. For another take on sweet-tart little bites worth trying alongside these cookies, see The Pioneer Woman’s Oatmeal Cherry Slice-and-Bake Cookies recipe. Give this recipe a try — the aroma alone makes the kitchen feel cozy, and the cookies disappear fast.
Print
Oatmeal Cherry Slice-and-Bake Cookies
- Total Time: 147 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These slice-and-bake cookies feature chewy oats, sweet-tart dried cherries, and melty chocolate for a comforting treat.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cherries, chopped
- 1/2 cup chocolate chips (optional)
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined. In another bowl, whisk together rolled oats, flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in chopped dried cherries and chocolate chips.
- Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C). Unwrap the logs and slice into 1/2-inch thick cookies. Place on a baking sheet lined with parchment paper and bake for 10–12 minutes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For uniform cookies, use a sharp knife cooled under hot water. Adjust slice thickness for desired texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 8.5g
- Sodium: 70mg
- Fat: 6.5g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.7g
- Protein: 1.6g
- Cholesterol: 30mg
