These Easy Maraschino Cherry Chocolate Chip Cookies are a fun twist on the classic treat! With sweet cherries and rich chocolate chips, they are bursting with flavor.
Who knew cookies could be this colorful and delicious? I love how the cherries add a pop of sweetness. Perfect for sharing, or simply for sneaking every last one for myself! 😄
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for more control over the sweetness. If you’re in a pinch, you can swap in margarine or coconut oil for a dairy-free option, but the flavor will change slightly.
Granulated Sugar & Brown Sugar: Regular white sugar works perfectly, but you can use coconut sugar for a lower glycemic alternative. Just keep in mind the texture might vary a bit.
Maraschino Cherries: If you want a healthier twist, try dried cherries or fresh cherries (just chop them finely). This swaps out the sweetness but may require a bit more sugar in the dough.
Oats: Old-fashioned oats give a wonderful chewy texture, but quick oats are okay if that’s what you have. Just remember, they will absorb more moisture.
How Can I Ensure Perfectly Soft Cookies?
The key to soft cookies is all about how you handle the dough and bake them. Here are some tips:
- Don’t over-mix the dough once you add the dry ingredients. Mix just until everything is combined to keep them tender.
- Watch the baking time closely. Remove them from the oven when the edges are golden but the center is still soft. They will continue to firm up as they cool.
- Chill your dough for at least 30 minutes if you’re in a warm kitchen. This helps prevent spreading, ensuring soft cookies!
- Keep them stored in an airtight container once cooled to maintain their softness.
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1 cup chopped maraschino cherries, drained and patted dry
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare, plus an additional 10-12 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet before transferring to a wire rack. In total, you’ll need around 30 minutes from start to finish, giving you delicious, warm cookies in no time!
Step-by-Step Instructions:
1. Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a mixer or a sturdy spatula until the mixture becomes light and fluffy. This will add air to your cookies, making them soft.
3. Add the Eggs and Vanilla:
Beat in the eggs one at a time. After adding the second egg, pour in the vanilla extract. Mix until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to evenly distribute the leavening agent through the dough.
5. Mix Everything Together:
Gradually add the dry ingredients to the wet ingredients. Stir gently until combined, being careful not to over-mix, as this can lead to tough cookies.
6. Fold in Those Yummy Ingredients:
Gently fold in the rolled oats, semisweet chocolate chips, and chopped maraschino cherries. Be sure to distribute the cherries evenly throughout the dough without mashing them too much.
7. Scoop the Cookies:
Using a rounded tablespoon or a cookie scoop, drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each dough ball. Don’t worry if they’re not perfect; they will spread a bit while baking!
8. Bake to Perfection:
Bake in the preheated oven for 10 to 12 minutes. Keep an eye on them; you want the edges to be lightly golden while the centers still look soft.
9. Cool Down Time:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This allows them to set a bit. Then, transfer them to a wire rack to cool completely.
10. Time to Enjoy!
Now that your cookies are cool, it’s time to dig in! These soft and chewy cookies bursting with juicy cherries and rich chocolate chips are perfect with a glass of milk or just on their own. Enjoy every bite!
This recipe yields delightful cookies that are sure to be a hit at any gathering! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Absolutely! Fresh cherries can be used for a healthier twist. Just be sure to pit and chop them finely before adding them to the dough. You might want to add a bit more sugar to balance the tartness.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough feels too sticky, you can chill it in the refrigerator for about 30 minutes. This makes it easier to handle. If you still find it sticky, a little extra flour or oats can help adjust the texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place a sheet of parchment paper between the cookies in a freezer-safe container and freeze for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help with texture. The results will still be delicious and chewy!
