My Cookie Tin Secret
I always keep a tin of these cookies ready. You never know who will stop by. A grandchild, a neighbor, the postman. Everyone deserves a sweet bite.
These cookies are my favorite for sharing. They are chewy and full of surprises. The chocolate and cherry taste like a party. Doesn’t that sound nice?
Why We Toast the Oats
Let me tell you a little secret. Toasting the oats first is the magic step. It makes your kitchen smell like warm nuts and honey. I still smile when I do it.
This matters because flavor is built in layers. Toasting wakes up the oats. It gives the cookie a deeper, cozier taste. Trust your nose, it will tell you when they’re done.
The Dough Needs a Nap
After you mix everything, the dough must rest. Cover the bowl and walk away for 30 minutes. I use this time to wash my mixing spoon. Or to have a cup of tea.
This waiting matters. It lets the oats and flours get to know each other. The dough becomes friendlier to roll. Your patience makes a better cookie. Do you find it hard to wait for treats?
A Happy Little Mess
The dough will be sticky. This is good. Use wet hands to roll the balls. My grandson calls them “gloop monsters.” I still laugh at that.
Fun fact: The xanthan gum helps hold everything together. It’s a gluten-free baker’s little helper. Just a tiny bit makes them chewy, not crumbly. See? Science can be sweet.
Taste of the Holidays
Chocolate and cherry is a classic pair. The dark chocolate is rich. The dried cherries are like little sweet-tart jewels. They make every bite special.
This cookie says “celebration” without shouting. It feels festive but also cozy. What food always tastes like the holidays to you? Tell me, I’d love to know.
Sharing is the Best Part
Food is about more than eating. It is about making a moment. Sharing a cookie is sharing a little joy. It says, “I’m glad you’re here.”
That is why this recipe matters. It makes enough to fill a tin. It is made for giving. Will you be my taste-tester this year? Let me know if you try them.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Old-fashioned rolled oats | 9 oz (255 g / 3 cups) | Toasted and cooled |
| Warm tap water | ½ cup | For soaking oats |
| Almond flour | 4 oz (113 g / 1 ⅓ cups) | |
| All-Purpose Gluten-Free Flour Blend | 3 oz (85 g / ⅔ cup) | America’s Test Kitchen brand |
| Salt | ½ tsp | |
| Baking powder | ½ tsp | |
| Xanthan gum | ¼ tsp | |
| Ground nutmeg | ⅛ tsp | |
| Unsalted butter | 8 tbsp | Melted and cooled |
| Brown sugar | 1 cup packed (7 oz / 198 g) | |
| Granulated sugar | ½ cup (3 ½ oz / 99 g) | |
| Large egg plus large yolk | 1 each | |
| Vegetable oil | 2 tbsp | |
| Vanilla extract | 1 tsp | |
| Bittersweet chocolate | 3 oz (85 g) | Chopped coarse |
| Dried cherries | ½ cup | Chopped |
Instructions
Step 1: First, toast your oats. Heat your oven to 375 degrees. Spread the oats on a baking sheet. Bake them until they smell warm and nutty. Let them cool completely. This makes your cookies taste extra special. I love that toasty smell.
Step 2: Now, soak some oats. Put half the cooled oats in a bowl. Add the warm water and cover it. Let it sit for ten minutes. In another bowl, mix all your dry ingredients together. Just whisk them gently. (A good whisk makes everything smoother.)
Step 3: Time for the sweet part. Whisk the melted butter and sugars together. Add the egg, yolk, oil, and vanilla. Whisk until it’s all smooth and lovely. Then, stir in your oat-water mix and the dry ingredients. Finally, fold in the chocolate and cherries. The dough will be soft. Let it rest for 30 minutes. Why do we let dough rest? Share below!
Step 4: Get ready to bake. Heat your oven to 325 degrees. Line your baking sheets. Wet your hands so the dough doesn’t stick. Roll the dough into balls. Place them far apart on the sheet. Flatten them with a greased measuring cup. (Wet hands are the secret trick here!)
Step 5: Bake one sheet at a time. Cook for about 22 to 25 minutes. Rotate the sheet halfway through. The edges should be set, but the centers stay soft. They will look puffy and perfect. Doesn’t that smell amazing?
Step 6: Let the cookies cool on the sheet. Ten minutes is just right. Then move them to a rack. You can eat them warm or later. I still laugh at how fast they disappear. Store any leftovers in a tin.
Creative Twists
These cookies love to play dress-up. Try a new look for them. It makes baking so much fun.
Swap the cherries for dried cranberries. They are just as tart and pretty.
Use white chocolate chunks instead of dark. It feels like a snowy treat.
Add a pinch of orange zest to the dough. It sings with the chocolate.
Which one would you try first? Comment below!
Serving & Pairing Ideas
A warm cookie is a little hug. Make it a full moment of joy. I like to place two cookies on a small plate. Add a tiny bowl of whipped cream for dipping. It feels so festive. For a cozy night, pair them with a mug of hot spiced apple cider. The spices are so friendly. For the grown-ups, a small glass of cherry port is lovely. It echoes the fruit in the cookie. Which would you choose tonight?
Keeping Your Christmas Cookies Cozy
Let’s talk about keeping these cookies happy. They are best fresh, but store them well. Put cooled cookies in a tight tin for two days. This keeps them soft and chewy.
You can freeze the dough for later joy. Roll it into balls and freeze them on a tray. Then pop the frozen balls into a bag. Bake straight from the freezer, adding a few minutes. I once forgot a batch in the freezer until February. It was a lovely winter surprise!
Batch cooking matters for busy families. A double batch means cookies now and dough for later. You are giving your future self a sweet gift. Have you ever tried storing cookie dough this way? Share below!
Cookie Troubles and Simple Fixes
Sometimes cookies spread too thin. Your butter might have been too warm. Make sure it is melted and cooled. Chilling the dough always helps.
Cookies can turn out dry or crumbly. Do not over-bake them. Take them out when the centers look soft. I remember when my first batch was like little rocks. We used them for a gingerbread house path!
Your cookies might not brown nicely. Your oven temperature could be wrong. An oven thermometer is a baker’s best friend. Fixing these issues builds your kitchen confidence. It also makes your treats taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Why use gluten-free flour here? A: It gives the cookies a tender, perfect texture with the oats.
Q: Can I make the dough ahead? A: Yes! Resting it for 30 minutes is key. It helps the oats soak up moisture.
Q: What if I don’t have dried cherries? A: Try dried cranberries or raisins. The tart fruit is lovely with chocolate.
Q: Can I make a half batch? A: You can. Just halve all the ingredients. A small bowl of dough is still wonderful.
Q: Is the nutmeg optional? A: It adds a warm, cozy hint. But your cookies will still be delicious without it. Which tip will you try first?
A Final Word from My Kitchen
I hope you love making these cookies. They fill the house with a wonderful smell. Fun fact: The smell of baking can make people feel happy and safe. It is a simple kind of magic.
I would love to hear about your baking day. Tell me about the memories you make. Have you tried this recipe? Please share your story in the comments below. Happy cooking!
—Elowen Thorn.
Cherry Chocolate Chunk Oatmeal Christmas Cookies
Description
Gluten-Free Oatmeal Cookies with Chocolate Chunks and Dried Cherries
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats onto rimmed baking sheet and bake, stirring occasionally, until fragrant and lightly browned, about 10 minutes; let cool completely.
- Combine warm water and half of cooled oats in bowl, cover with plastic wrap, and let sit until water is absorbed, about 10 minutes. In separate bowl, whisk almond flour, flour blend, salt, baking powder, xanthan gum, and nutmeg together.
- In large bowl, whisk melted butter, brown sugar, granulated sugar, egg and yolk, oil, and vanilla together until no lumps remain and mixture is very smooth. Stir in oat-water mixture, flour mixture, and remaining toasted oats using rubber spatula until dough is completely homogeneous. Fold in chocolate and dried cherries. Cover bowl with plastic and let dough rest for 30 minutes. (Dough will be sticky and soft.)
- Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Working with generous 2 tablespoons of dough at a time, use wet hands to roll dough into balls and space 2 inches apart on prepared sheets. Press dough to 1/2-inch thickness using bottom of greased measuring cup.
- Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 22 to 25 minutes, rotating sheet halfway through baking.
- Let cookies cool on sheet for 10 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies can be stored in airtight container at room temperature for up to 2 days.)
Notes
- For a chewier cookie, slightly underbake. For a crispier edge, bake for the full time. Ensure all ingredients, especially the oats and chocolate, are certified gluten-free if necessary.