Name: Cherry Oat Cookies with Chocolate Kisses Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 2 3/4 cups old-fashioned whole rolled oats; 1 2/3 cups all-purpose flour (spooned & leveled, 209g); 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; 1 cup unsalted butter, softened to room temperature (16 tablespoons); 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; 1 cup dried tart cherries; 26-28 chocolate kisses; 3 ounces vanilla almond bark, chopped; 1/4 teaspoon coconut oil or vegetable shortening

There’s something wonderfully cozy about the combination of chewy oats, tart cherries, and melty chocolate that makes this Cherry Oat Cookies with Chocolate Kisses Recipe truly special. Each bite feels like a warm hug, perfect for sharing or enjoying as a little treat for yourself.

The image shows several round oatmeal cookies placed on a silver cooling rack over a white marbled surface. Each cookie has a rough, textured light brown base with visible oats and darker specks. On top of every cookie is a large, smooth, dark brown chocolate kiss placed in the center. White icing is drizzled in thin, irregular lines over the cookies, adding contrast and detail. The cookies are arranged in rows, filling most of the frame, and the photo has a cozy, homemade feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Oat Cookies with Chocolate Kisses Recipe
Top Tip
How to Serve Cherry Oat Cookies with Chocolate Kisses Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Oat Cookies with Chocolate Kisses Recipe

Why You'll Love This Recipe

I remember the first time I bit into one of these cookies fresh from the oven — the heat melting the chocolate kiss was magic! This recipe balances tart, sweet, and spice in such a comforting way that I’ve made it multiple times, always eager to share it with friends.

Perfect Texture: Chewy oats combined with soft cookie centers and a smooth chocolate kiss create a delightful mouthfeel every time.
Simple Yet Flavorful: The warm spices and molasses add depth without overwhelming the bright cherry and chocolate notes.
Fun Presentation: Pressing a chocolate kiss into each cookie after baking is an easy way to make your cookies look extra special.
Customizable: You can easily swap out dried cherries or the drizzle for your favorite mix-ins or toppings to make it your own.

The image shows about sixteen round oatmeal cookies arranged on a silver cooling rack over a white marbled surface. Each cookie is golden-brown with a coarse, crumbly texture and has a dark chocolate kiss placed in the center. The cookies are drizzled unevenly with thin white icing lines forming a loose zigzag pattern across each one. In the top left corner, there is a white bowl filled with dark raisins. The scene is brightly lit, with clear focus on the cookies and soft shadows underneath, giving a fresh, homemade feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cherry Oat Cookies with Chocolate Kisses Recipe features a handful of pantry staples combined with thoughtful touches like molasses and warming spices that really elevate the classic oat cookie.

Flat lay of a small mound of old-fashioned whole rolled oats, a simple white ceramic bowl filled with all-purpose flour, a few whole cinnamon sticks alongside small white bowls each containing ground cinnamon, ground cloves, ground nutmeg, and ground ginger, a small white bowl with baking soda, another small white bowl with salt, a smooth pat of unsalted butter, two whole uncracked brown eggs, a small white bowl holding packed light brown sugar, a separate small white bowl with granulated sugar, a small white bowl of amber unsulphured molasses, a few shiny dried tart cherries scattered loosely, a neat arrangement of individual chocolate kisses with their distinctive pointed shape, and a small white bowl containing chopped vanilla almond bark next to another tiny white bowl holding coconut oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned whole rolled oats: For that chewy texture and hearty bite—don’t substitute with instant oats, as the texture will change.
All-purpose flour: Provides structure so the cookies hold their shape while staying tender inside.
Baking soda: Helps the cookies rise gently, giving a nice light crumb without puffing up too much.
Ground cinnamon, cloves, nutmeg, ginger: These warm spices add a cozy, layered flavor that pairs beautifully with cherries and chocolate.
Salt: Enhances the sweetness and balances the flavors.
Unsalted butter: Creamed with sugars to bring moisture and richness—make sure it’s softened to room temperature for easier mixing.
Light or dark brown sugar: Adds moisture and depth thanks to the molasses content in brown sugar.
Granulated sugar: Adds a bit of crispness to the edges and helps browning.
Eggs: Bind the ingredients together and add richness—use them at room temperature for the best mixing.
Vanilla extract: Adds sweet aromatic notes that complement the oats and cherries.
Unsulphured molasses: Boosts the cookie’s warmth and complexity without overpowering.
Dried tart cherries: Their tangy chew provides bursts of flavor and a lovely contrast to the sweet dough.
Chocolate kisses: The melty centerpiece that makes each cookie irresistibly indulgent.
Vanilla almond bark and coconut oil (optional): For drizzling a pretty vanilla glaze—adds a touch of sweetness and visual appeal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cherry Oat Cookies with Chocolate Kisses Recipe is how easy it is to tweak. I often play around with mix-ins or the drizzle to match the season or mood.

Variation: For a nutty twist, I sometimes toss in chopped toasted pecans or walnuts — they add crunch and pair beautifully with the cherries and chocolate.
Dietary switch: If you need gluten-free, swap the all-purpose flour for a gluten-free blend — I’ve tested this with great results, just be sure to check your oats are certified gluten-free.
Seasonal change: Replace dried cherries with dried cranberries or chopped dried apricots when cherries aren't in season — they bring a lovely tartness that still shines with the chocolate kisses.
Spice it up: Feel free to adjust the spices to your liking — I like to add a pinch of cardamom for an exotic twist sometimes.

Step-by-Step: How I Make Cherry Oat Cookies with Chocolate Kisses Recipe

Step 1: Whisk Together the Dry Ingredients

First, I mix the oats, flour, baking soda, and all the warming spices in a large bowl. Whisking these well makes sure every cookie gets a burst of flavor and even texture. Set this mixture aside so it's ready when your creamed butter and sugars are smooth.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer with a paddle attachment makes this step a breeze. I cream the softened butter with the brown and granulated sugars on medium speed for about 2 minutes until the mixture is light and fluffy — this airiness is key for tender cookies.

Step 3: Add Eggs, Vanilla, and Molasses

Beat in the eggs one at a time on high just until combined — overmixing here can make cookies tough, so I keep it quick. Then, I add vanilla extract and molasses for that subtle richness and spice spark.

Step 4: Combine Wet and Dry Mixtures, Then Fold in Cherries

Switch the mixer to low and add your oat mixture gradually. Mixing on low avoids overdeveloping the flour's gluten, keeping cookies tender. Once mostly combined, I beat in the dried tart cherries on low speed so they’re evenly spread but not smashed.

Step 5: Chill the Dough for 30–60 Minutes

This chilling step helps firm up the sticky dough, making it easier to scoop and preventing your cookies from spreading too much. I usually don’t chill longer than an hour, because the oats absorb moisture and the dough gets too stiff to bake properly.

Step 6: Scoop and Bake

I use a two-tablespoon cookie scoop to form balls, then spray my hands lightly with cooking spray mixed with a pinch of flour to handle the sticky dough without it clinging. I space the balls about 2 inches apart on lined baking sheets for even baking. Bake at 350°F for 10-12 minutes until the edges turn lightly golden—just watch out not to overbake since the centers stay soft.

Step 7: Press Chocolate Kisses & Drizzle

Once out of the oven, I let the cookies rest for 8 minutes so they’re cool enough to handle but still warm. Then, I gently press a chocolate kiss into the center of each cookie. For a finishing touch, I melt vanilla almond bark with a bit of coconut oil until silky and drizzle it over the cookies—you can skip this step if you prefer them simpler.

Top Tip

After years of baking these cookies, I’ve learned a few tricks that really make them shine and save you from common pitfalls. Let me pass along what’s worked best for me.

Handle Sticky Dough with Flour & Spray: Spritz your hands and dust a little flour before rolling the dough balls — it cuts down on stickiness without drying the cookies.
Don’t Overbake: The cookies look soft and a bit underdone in the center when you pull them out; they’ll firm up as they cool and stay wonderfully chewy.
Even Mix-ins Distribution: Beat in the cherries on low speed or fold them gently with a spatula to avoid breaking them into tiny pieces.
Chill Just Right: Too long in the fridge makes the dough dry and hard to scoop, so try to stay around 30-60 minutes for the best texture.

How to Serve Cherry Oat Cookies with Chocolate Kisses Recipe

Garnishes

I usually keep it simple—sometimes a light vanilla drizzle, or if it’s a special occasion, a sprinkle of flaky sea salt over the chocolate kisses adds a subtle contrast that’s irresistible. Fresh cherries or mint on the side can also dress them up beautifully.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee, tea, or even a glass of cold milk. For dessert spreads, I enjoy serving them alongside fresh fruit and a scoop of vanilla ice cream for a bit of indulgence.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies in layered glass jars with ribbons and small tags. Another favorite is gift-wrapping a stack tied with twine and a sprig of dried cherry blossom or cinnamon stick — it feels heartfelt and festive.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to four days. Layering them between sheets of parchment paper prevents sticking and keeps their texture just right.

Freezing

These cookies freeze beautifully! I freeze the baked cookies in a single layer on a tray, then transfer them to a freezer-safe bag or container. They stay fresh for up to 3 months and thaw quickly at room temperature.

Reheating

To refresh the cookies, I pop them in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This brings back that fresh-baked softness without melting the chocolate kisses completely again.

Frequently Asked Questions:

Can I use fresh cherries instead of dried?

Fresh cherries have too much moisture and will change the dough’s texture, making it too wet. If you want to use fresh cherries, remove the pits and chop them finely, then reduce other liquids slightly—but dried cherries are best for this recipe.

What if I don’t have molasses?

Molasses adds depth and a subtle spice note, but if it’s not available, you can substitute with an equal amount of honey or maple syrup. Just keep in mind the flavor will be lighter and less complex, but still delicious.

Can I make these cookies vegan?

To make this recipe vegan, swap the butter for plant-based margarine and use a flax or chia egg replacement instead of chicken eggs. Also, check that your chocolate kisses are dairy-free. The texture will be a bit different but still lovely and satisfying.

Why do the cookies need to chill before baking?

Chilling firms up the dough, which helps the cookies hold their shape better during baking and prevents excessive spreading. It also allows the oats to hydrate slightly, improving the texture and flavor of the finished cookie. However, I don’t recommend chilling longer than an hour to avoid the dough becoming too stiff.

Final Thoughts

These Cherry Oat Cookies with Chocolate Kisses Recipe have become my go-to when I want something that’s comforting, fuss-free, and a little bit special. I hope you enjoy making and sharing them as much as I do — they’re a sweet way to add a little joy to your day or brighten someone else’s.