Description
Delight in these Cherry Blossom Cookies featuring hearty oats, warm spices, and dried tart cherries, topped with a luscious chocolate kiss and optional vanilla almond bark drizzle. Perfectly chewy with a soft center, these cookies are a charming treat 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, 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
Wet Ingredients
- 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
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 together oats, flour, baking soda, salt, cinnamon, cloves, nutmeg, and ginger in a large bowl until evenly combined. Set aside.
- Cream Butter & Sugars: In a stand mixer fitted with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time and mix on high just until incorporated. Then add vanilla extract and molasses, mixing until fully combined. Scrape down the bowl sides and bottom as needed to ensure even mixing.
- Combine Wet & Dry Mixtures: On low speed, gradually add the oat and flour mixture to the wet ingredients and combine thoroughly. Then beat in the dried tart cherries on low speed to evenly distribute.
- Chill Dough: Cover and refrigerate the dough for 30 to 60 minutes to firm up. Avoid chilling longer since oats will absorb too much moisture and affect texture.
- Preheat Oven & Prepare Sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick baking mats for easy cleanup.
- Roll Dough Balls: Using a cookie scoop, shape the chilled dough into two-tablespoon-sized balls. Spray your hands lightly with cooking spray mixed with flour to prevent sticking. Place dough balls on the baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until edges are lightly golden. Centers will remain soft and slightly underbaked—this is ideal for texture.
- Add Chocolate Kisses: Remove cookies from oven and allow to cool on the baking sheets for 8 minutes. Then gently press one chocolate kiss into the center of each cookie while still warm.
- Melt Vanilla Almond Bark (Optional): In a microwave-safe bowl, combine chopped vanilla almond bark and 1/4 teaspoon coconut oil or vegetable shortening. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring after each, until just melted.
- Drizzle Cookies: Transfer melted almond bark to a small resealable plastic bag. Snip a tiny hole in one corner and drizzle over the cookies for a decorative touch.
Notes
- To prevent dough from sticking when rolling, spray hands with cooking spray mixed with a pinch of flour before shaping the cookies.
- Refrigerate the dough no longer than 1 hour to avoid oats absorbing too much moisture, which can affect cookie texture.
- If vanilla almond bark is not available, substitute with white chocolate or skip the drizzle altogether.
- You can swap dried tart cherries for raisins or dried cranberries for a different fruity flavor.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and promote even baking.
- Let cookies cool fully after adding the chocolate kisses to allow them to set perfectly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 110 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
