Spice in the Kitchen: Heavenly Lemon Cherry Oatmeal Cookies

I recently had to bake a large batch of cookies for a party so I asked some of my friends for suggestions on what type to make. It seemed like people were into fruit flavors and my bff suggested oatmeal, so I came up with this flavor combo. Several people independently said they were "heavenly." Well, why, thank you! Those types of compliments will get you more cookies!

Heavenly Lemon Cherry Oatmeal Cookies with White Chocolate Chips Recipe
(eggless, veganizable)
makes 18-48 cookies (depending on size)

  • 1 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter (or vegan margarine)
  • 1 cup brown sugar
  • 1/4 cup full fat Greek yogurt (or thick vegan yogurt)
  • 1 TB cornstarch
  • 1 TB grated lemon zest (the zest one lemon, yellow part of skin only)
  • 1 tsp vanilla extract
  • 2 3/4 cups old-fashioned rolled oats
  • 1 cup of dried cherries (I use Trader Joe's Montmorency tart cherries.)
  • 1 cup white chocolate chips (Trader Joe's has a vegan version.)

  1. Pre-heat oven to 350. Line a baking sheet with parchment paper.
  2. In a small bowl, mix flour, salt and baking soda.
  3. In a mixer with a paddle attachment, mix butter and sugar, then add yogurt, cornstarch, lemon zest and vanilla.
  4. Combine wet ingredients with dry mixture. Add oats until just combined.
  5. Fold in cherries and white chocolate.
  6. For super large cookies, use a 1/4 cup scoop (bake for about 14 minutes); for large cookies, use a 1/8 cup scoop (bake about 12 minutes); for politely sized cookies, 1 TB scoop (bake about 10 minutes). Flatten each cookie to about 1/2 inch thick and shape. Cookies do not spread very much.
  7. Cookies will be very soft when removed from oven. Let cool on sheet and then transfer to cookie rack with a spatula.

1 comment:

  1. these were so good!! you should post the choco ones too :)


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