Ingredients
Equipment
Method
- Mix Dry Ingredients: In a large bowl, whisk together the old-fashioned rolled oats, flour, baking soda, and spices. This step is essential as it evenly distributes the leavening agent and spices throughout the mix. Set this bowl aside for later.
- Cream Butter & Sugars: In a stand mixer fitted with the paddle attachment, cream the unsalted butter and both types of sugar together at medium speed for about two minutes. You’re aiming for a fluffy, light texture. Keep an eye on the color; it should turn from yellow to pale creamy.
- Add Eggs: Once the butter and sugars are creamed, add the eggs one at a time, mixing on high just until combined. Follow this with the vanilla extract and unsulphured molasses, mixing just until incorporated. Scrape down the sides of the bowl to ensure everything is well mixed.
- Combine: Gently fold the oat mixture into the wet ingredients on low speed. Be careful not to overmix; just until you no longer see any dry flour. Next, beat in the dried tart cherries. Their bright color and tart flavor will be a wonderful addition to the dough.
- Chill: It’s important to refrigerate the dough for 30 to 60 minutes. This step allows the oats to absorb moisture and makes the dough easier to work with. Just be cautious not to chill for too long, as this can affect the cookie texture.
- Preheat: While the dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper or non-slip mats. This will prevent the cookies from sticking and help them bake evenly.
- Roll Balls: After chilling, use a cookie scoop to roll the dough into two-tablespoon balls. The dough may be sticky, so consider spraying your hands with cooking spray for easier handling. Place the balls about two inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are lightly browned. The centers will appear very soft and under-baked, but they will firm up as they cool.
- Add Kisses: After removing the cookies from the oven, let them cool on the baking sheet for about eight minutes. While they’re still warm, gently press a chocolate kiss into the center of each cookie. This adds a delicious chocolatey surprise!
- Melt Vanilla Almond Bark (Optional): If you choose to add the drizzle, place the chopped vanilla almond bark and coconut oil in a microwave-safe bowl. Microwave at 50% power for thirty seconds, then stir. Continue microwaving in fifteen-second increments until melted and smooth.
- Drizzle: Transfer the melted almond bark to a Ziploc bag and snip a tiny hole in one corner. Drizzle this over the cooled cookies for a beautiful finish.
Notes
Try out these tips to make your baking experience even better:
- Tip 1: Store leftover cookies in an airtight container at room temperature for up to one week.
- Tip 2: You can freeze cookie dough balls for later use. Just place them on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to three months.
- Tip 3: Instead of using chocolate kisses, consider mixing in chocolate chips or chunks for an extra chocolatey experience.
- Tip 4: You can experiment with different sugars such as coconut sugar or maple sugar for a unique flavor profile.
- Tip 5: Chopped nuts like walnuts or pecans can be added for a delightful crunch.