Oatmeal Cherry Crispies

Linda Mericle


I love dried cherries and keep my eyes open for opportunities to use them. This is a wonderful recipe with the chew from oats and cherries, a crunch from the crispy rice and nuts, moistness from the coconut. Its all around delicious. Almost like eating a granola cookie.


★★★★★ 1 vote

makes about 3 dozen, depending on the size you make the cookies.
15 Min
15 Min


  • 1 c
    butter, 2 cubes
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 1
  • 1 c
    flour, all purpose
  • 1 c
    whole wheat pastry flour or whole wheat (sifted for bran)
  • 1 tsp
    cream of tartar
  • 1/2 tsp
    baking sode
  • 1/2 tsp
  • 1/2 c
    oats, old fashioned
  • 1/2 c
    crispy rice cereal
  • 1/2 c
    flaked coconut
  • 1/4 c
    toasted, chopped nuts
  • 1 c
    dried cherries

How to Make Oatmeal Cherry Crispies


  1. Preheat oven to 350.
    Soak the dried cherries in just enough very hot water to cover and soak for 5 minutes. Then drain and blot dry.
    Cream together the butter and sugars until well mixed. Add the egg and mix.
  2. In another bowl, whisk together the dry ingredients. If using the regular whole wheat, either white or traditional, I like to sift it a bit with a mesh strainer and take out a little of the bran. But you dont have to do this. Whisk the flours, tartar, soda, salt. Mix in with the butter/sugar mixture.
  3. When well combined, stir in the oats, crispy cereal, coconut and nuts with a spoon. Add the cherries.
    Scoop out little balls of dough, perhaps with a cookie scoop or spoon onto a parchment lined baking sheet. Bake about 15 minutes, rotating pan after 8 minutes and keeping an eye. When they start turning golden, remove from oven. The first batch always takes a few minutes more than the following, due to hotter oven and hot pans. These turn out crispy, nutty, sweet and a bit chewy. Yum!

Printable Recipe Card

About Oatmeal Cherry Crispies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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