Description
Delightful Cherry Blossom Cookies featuring whole rolled oats, warm spices, dried tart cherries, and a chocolate kiss center, optionally topped with a vanilla almond bark drizzle. These chewy, flavorful cookies combine comforting textures and tastes perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour (209g, 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
- 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 the old-fashioned oats, all-purpose flour, baking soda, cinnamon, salt, ground cloves, ground nutmeg, and ground ginger in a large bowl until evenly combined. Set this mixture aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar at medium speed for about 2 minutes until the mixture is fluffy and light in texture.
- Add Eggs: Add the eggs one at a time and mix on high just until combined. Then incorporate the vanilla extract and unsulphured molasses, mixing until just combined. Scrape the sides and bottom of the bowl as needed to ensure all ingredients are fully integrated.
- Combine Ingredients: Add the oat and flour mixture to the wet ingredients and mix on low speed until just combined. Then gently fold or beat in the dried tart cherries on low speed to distribute them throughout the dough.
- Chill Dough: Cover the dough and refrigerate it for 30 minutes to 1 hour. Avoid chilling longer as the oats will absorb moisture, which can affect the texture of the cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or nonslip silicone baking mats to prevent sticking.
- Roll Dough Balls: Using a cookie scoop, roll the chilled dough into two-tablespoon-sized balls. The dough is sticky, so spray your hands lightly with cooking spray mixed with flour to make handling easier. Place the dough balls on the prepared baking sheets spaced about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges are lightly browned. The centers will still look soft and slightly underbaked, which is desired for a chewy texture.
- Add Chocolate Kisses: Remove the cookies from the oven and let them cool on the baking sheets for about 8 minutes. Once slightly cooled but still warm, press one chocolate kiss gently into the center of each cookie.
- Melt Vanilla Almond Bark (Optional): Place the chopped vanilla almond bark and the coconut oil or vegetable shortening in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between each, until just melted and smooth.
- Drizzle Vanilla Almond Bark: Transfer the melted almond bark to a Ziploc bag and snip a tiny hole in one corner. Drizzle the vanilla bark over the cookies to add a decorative and flavorful finishing touch. Allow the drizzle to set before serving.
Notes
- Spraying your hands with cooking spray mixed with flour before rolling the dough balls helps manage the sticky dough easily.
- Do not chill the dough for longer than 1 hour to avoid the oats absorbing too much moisture, which can change the cookie texture.
- The cookie centers will appear soft after baking, but they will firm up as they cool for the perfect chewy texture.
- If you prefer, you can skip the vanilla drizzle or substitute with your favorite frosting or glaze.
- Using unsulphured molasses adds depth to the flavor but can be omitted or replaced with dark corn syrup if necessary.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 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
