Happy Friday! We’re finally into fall here and there’s nothing better than a batch of warm cookies on a chilly fall evening. Leaning into some fall flavors, I’m excited to share Mickey’s Oatmeal Cherry Chocolate Chip Cookies! These delicious oatmeal cookies are packed with dried cherries and dark chocolate and are topped with Mickey chips!
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To make these cookies, first whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg in a small bowl.
Then, in a medium bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined.
Gradually add in the flour mixture, beating on low speed until fully incorporated. Finally, add the oats, dried cherries, and chocolate chips and mix until combined. Dried cherries pair well with the dark chocolate chips, but you could also swap in dried cranberries or raisins.
Use a cookie scoop to drop dough balls onto a wax paper lined baking sheet. Chill the dough in the refrigerator for 30 minutes. While the dough is chilling, make the Mickey Chips.
For the Mickey Chips, I used dark cocoa melting wafers as they set a bit faster. Place cocoa candy melts in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.
Pipe the cocoa candy melts into a Mickey Mouse silicone mold. I used some molds I found at Daiso, but there are also some great ones on Amazon. Once filled, tap the mold on the counter to clear out any air bubbles. Scrap off excess chocolate using an off-set spatula.
Place the filled mold into the refrigerator to harden, about 15 minutes. Pop out the chocolate Mickeys and store in an airtight container until ready to use.
Once the dough has chilled, place the dough balls onto baking sheets lined with parchment paper, placing the balls about 2 inches apart. Bake the cookies at 350 F for 12-14 minutes or until lightly brown around the edges.
Let the cookies cool for 5 minutes on the pan. During this time, gently press 1-2 Mickey Chips onto the top of each cookie. Then, transfer the cookies to a wire rack to cool completely.
Enjoy Mickey’s Oatmeal Cherry Chocolate Chip Cookies!
Mickey’s Oatmeal Cherry Chocolate Chip Cookies
Ingredients
Oatmeal Cherry Chocolate Chip Cookies
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tablespoon vanilla
- 1 ½ cups old-fashioned oats
- ½ cup dried cherries
- ½ cup semi-sweet chocolate chips
Mickey Chips
- 4 ounces cocoa candy melts
- piping bag
- Mickey Mouse silicone mold
Instructions
Oatmeal Cherry Chocolate Chip Cookies
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In a small bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
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In a medium bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
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Add the egg and vanilla and beat until combined.
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Gradually add in the flour mixture, beating on low speed until fully incorporated.
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Add the oats, dried cherries, and chocolate chips and mix until combined.
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Use a cookie scoop to drop dough balls onto a wax paper lined baking sheet.
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Chill the dough in the refrigerator for 30 minutes. While the dough is chilling, make the Mickey Chips.
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Preheat the oven to 350 F and line baking sheets with parchment paper.
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Place the chilled dough balls onto prepared baking sheets, placing about 2 inches apart.
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Bake the cookies for 12-14 minutes or until lightly brown around the edges.
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Let the cookies cool for 5 minutes on the pan. During this time, gently press 1-2 Mickey Chips onto the top of each cookie.
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Transfer the cookies to a wire rack to cool completely.
Mickey Chips
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Place cocoa candy melts in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.
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Pipe the cocoa candy melts into the silicone mold. Once filled, tap the mold on the counter to clear out any air bubbles.
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Scrap off excess chocolate using an off-set spatula.
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Place the filled mold into the refrigerator to harden, about 15 minutes.
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Pop out the chocolate Mickeys and store in an airtight container until ready to use.