Description
Delight in these chewy Cherry Blossom Cookies made with rolled oats, warm spices, dried tart cherries, and topped with a luscious chocolate kiss. Finished with an optional vanilla almond bark drizzle, these cookies offer a perfect blend of sweet and tart flavors, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups old-fashioned whole rolled oats
- 1 2/3 cups (209g) 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 (16 tablespoons) 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 and 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 the rolled oats, all-purpose flour, baking soda, cinnamon, salt, ground cloves, ground nutmeg, and ground ginger together in a large bowl, then set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Eggs: Add the two eggs and mix on high just until combined. Then add vanilla extract and molasses, mixing just until incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Add the oat and flour mixture to the wet ingredients and mix on low speed until fully combined. Then, gently fold in the dried tart cherries on low speed to evenly distribute.
- Chill Dough: Refrigerate the dough for 30 to 60 minutes. Avoid chilling longer to prevent oats from absorbing too much moisture, which can affect texture.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or non-slip baking mats.
- Form Cookie Balls: Using a cookie scoop, roll dough into balls of about two tablespoons each. Because the dough is sticky, spray your hands lightly with cooking spray combined with flour to make shaping easier. Place the balls 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the edges are lightly browned but the centers remain soft and appear under-baked.
- Add Chocolate Kisses: Remove cookies from the oven and allow them to cool on the baking sheet for 8 minutes. Then, gently press one chocolate kiss into the center of each cookie to melt slightly.
- Melt Vanilla Almond Bark (Optional): Place the 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 well, then continue microwaving in 15-second intervals stirring between until melted and smooth.
- Drizzle Vanilla Bark: Transfer the melted almond bark to a Ziploc bag, snip a tiny hole in one corner, and drizzle decoratively over the cooled cookies for an elegant finish.
Notes
- To prevent sticky hands while rolling dough, lightly spray your hands with cooking spray and dust with flour.
- If you prefer a more intense cherry flavor, substitute dried tart cherries with fresh cherries, chopped finely, but reduce moisture in the recipe slightly.
- Ensure eggs and butter are at room temperature for optimal mixing and texture.
- Do not overbake; cookies are best when centers are still soft and slightly under-baked.
- The vanilla almond bark drizzle is optional but adds a lovely decorative and flavor touch.
- Store cookies in an airtight container at room temperature for up to five days for maximum freshness.
