Description
Delight in these Cherry Blossom Cookies, featuring chewy oats, warm spices, tart dried cherries, and a rich chocolate kiss center. Finished with an optional vanilla almond bark drizzle, these cookies offer a perfect blend of textures and flavors ideal 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)
- 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
- 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 Topping
- 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: In a large bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, salt, ground cloves, ground nutmeg, and ground ginger until evenly combined.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, packed brown sugar, and granulated sugar on medium speed for about 2 minutes until the mixture is fluffy and well combined.
- Add Eggs: Blend in the eggs one at a time on high speed just until combined. Then add the vanilla extract and molasses, mixing again just until incorporated. Scrape down the sides and bottom of the bowl to ensure all ingredients are mixed evenly.
- Combine: Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just combined. Then fold in the dried tart cherries gently on low speed to distribute them evenly.
- Chill: Cover the dough and refrigerate for 30 minutes to 1 hour. Avoid chilling longer to prevent oats from absorbing too much moisture, which could alter texture.
- Preheat: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll Balls: Scoop the chilled dough into two-tablespoon-sized balls using a cookie scoop. Since the dough is sticky, spray your hands lightly with cooking spray mixed with flour to handle it easily. Place the dough balls on the prepared baking sheets spaced about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 12 minutes, until the edges are lightly browned. The centers will still appear soft and slightly underbaked, which is desired for a chewy texture.
- Add Kisses: Remove the cookies from the oven and let them cool on the baking sheets for 8 minutes. Then press one chocolate kiss firmly into the center of each cookie to create a melting chocolate topping.
- Melt Vanilla Almond Bark (Optional): Place the chopped vanilla almond bark and 1/4 teaspoon coconut oil or vegetable shortening into a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between, until melted and smooth.
- Drizzle: Transfer the melted almond bark to a small plastic bag such as a Ziploc. Snip a tiny hole in one corner and drizzle the vanilla drizzle over the cooled cookies evenly for an extra layer of flavor and decoration.
Notes
- To prevent the dough from sticking to your hands when rolling, lightly spray your hands with cooking spray mixed with a bit of flour.
- Do not overbake the cookies; the centers should remain soft to ensure chewy texture once cooled.
- If you prefer, substitute chocolate kisses with your favorite chocolate chips or chunks.
- Chilling the dough helps control spreading and enhances flavor, but avoid chilling longer than an hour to keep oats from absorbing excess moisture.
- The vanilla almond bark drizzle is optional but adds a lovely visual and flavor contrast—substitute with white chocolate if preferred.
- Store baked cookies in an airtight container at room temperature for up to five days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
