Description
These Cherry Blossom Cookies combine hearty rolled oats, warm spices, and tart dried cherries for a chewy, flavorful cookie finished with a chocolate kiss center and optional vanilla almond bark drizzle. Perfectly balanced sweet and tart with a cozy spice blend, these cookies are delightful 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
Additional Ingredients
- 1 cup dried tart cherries
- 26-28 chocolate kisses
Optional Vanilla Drizzle
- 3 ounces vanilla almond bark, chopped
- 1/4 teaspoon coconut oil or vegetable shortening
Instructions
- Mix Dry Ingredients: Whisk the oats, flour, baking soda, and spices in a large bowl, then set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until fluffy for about 2 minutes.
- Add Eggs: Add the eggs and mix on high just until combined, then add the vanilla and molasses and mix just until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine: Add the oat mixture to the wet ingredients and mix on low until combined. Beat in the dried cherries on low speed.
- Chill: Refrigerate the dough for 30-60 minutes to firm up, preventing the oats from overly absorbing moisture.
- Preheat: Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonslip mats.
- Roll Balls: Roll the dough into two-tablespoon balls using a cookie scoop. Spray your hands with cooking spray mixed with flour to handle sticky dough. Space the balls 2 inches apart on baking sheets.
- Bake: Bake for 12 minutes until edges are lightly browned. The centers may look soft and slightly under-baked.
- Add Kisses: Remove cookies from oven and let cool on the baking sheet for 8 minutes. Press a chocolate kiss into the center of each cookie.
- Melt Vanilla Almond Bark (Optional): Place almond bark and 1/4 teaspoon coconut oil or shortening in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue at 15-second increments, stirring until just melted.
- Drizzle: Transfer melted almond bark to a Ziploc bag, snip a tiny hole, and drizzle over cookies.
Notes
- Chilling the dough for no more than an hour is recommended to prevent oats from absorbing too much moisture, which can affect texture.
- Using a cookie scoop helps to keep cookie sizes uniform and ensures even baking.
- Spraying hands with cooking spray mixed with flour helps manage sticky dough when rolling.
- Pressing the chocolate kisses into warm cookies helps them soften and meld into the center.
- The vanilla almond bark drizzle is optional but adds a lovely decorative and flavor element.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
