These Easy Maraschino Cherry Chocolate Chip Cookies are a fun and tasty twist on the classic cookie! With sweet maraschino cherries and rich chocolate chips, they are sure to please anyone.
Who doesn’t love a cookie that has both chocolate and cherries? I usually eat these warm right out of the oven—so yummy! 🍪❤️
Making these cookies is a breeze! Just mix the ingredients, scoop onto a tray, and bake. They always disappear fast at gatherings—they’re that good!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling saltiness. If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter substitute. I often use room temperature butter for easier mixing.
Maraschino Cherries: Maraschino cherries add a sweet, vibrant pop to the cookies. If you’re feeling adventurous, you can try using dried cherries or even cranberries for a less sweet option.
Oats: Quick-cooking oats add a nice texture. If you prefer a chewier bite, you can swap in old-fashioned rolled oats. Just keep in mind that they may change the texture slightly.
Chocolate Chips: Semisweet chocolate chips are a classic choice. For a twist, use milk chocolate, dark chocolate, or even white chocolate chips. I love mixing mini chocolate chips in for extra chocolatey goodness.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is crucial for achieving the right cookie texture. Here’s how to do it well:
- Make sure your butter is softened, not melted—leave it out for about 30 minutes before using.
- In a large bowl, use a hand mixer or stand mixer on medium speed to beat the butter until it’s smooth.
- Gradually add the granulated sugar and brown sugar, mixing until the mixture is light and fluffy. This usually takes about 3-5 minutes.
- Keeping this step right will ensure your cookies are airy and chewy!
Easy Maraschino Cherry Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup semisweet chocolate chips
- 3/4 cup maraschino cherries, drained and chopped
How Much Time Will You Need?
This cookie recipe will take about 15 minutes for prep and 10 minutes for baking, totaling around 25 minutes. Plus, you’ll want to give the cookies a few minutes to cool after baking before diving in and enjoying them!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C). While it’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer, beat them together until the mixture is light and fluffy. This step is important because it incorporates air, helping your cookies rise.
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your leavening agent is evenly distributed in the flour.
5. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as that can make your cookies tough!
6. Fold in the Oats, Chocolate Chips, and Cherries:
Now it’s time for the fun part! Stir in the quick-cooking oats, chocolate chips, and chopped maraschino cherries. Make sure everything is evenly distributed throughout the dough.
7. Scoop the Cookie Dough:
Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches between each scoop to allow for spreading.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 8-10 minutes. The cookies should be lightly browned around the edges and set in the center.
9. Cool Before Enjoying:
Once the cookies are baked, let them cool on the baking sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
10. Store and Enjoy:
These cookies are perfect enjoyed warm or at room temperature. If you have leftovers (which is rare!), store them in an airtight container to keep them fresh.
These cookies are soft, chewy, and packed with flavors from the cherries and chocolate chips—a delightful treat for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh cherries! Just make sure to pit and chop them before adding them to the dough. Keep in mind that fresh cherries won’t have the same sweetness as maraschino cherries, so you may want to adjust the sugar slightly if desired.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, you can refrigerate them, but they might lose some of their soft texture.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time!
What Can I Substitute for Quick-Cooking Oats?
If you don’t have quick-cooking oats, you can use old-fashioned rolled oats instead. Just keep in mind that the texture will be a bit chewier, which can be a delicious variation!
