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Black Forest Oatmeal Cookies


5 dozen cookies


1 cup vegetable shortening (butter flavored or regular)
1 cup light brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 cups quick oats (not instant or old fashioned)
1 (6 ounce) white chocolate baking bar, coarsely chopped
3 (2 ounce) semi-sweet chocolate baking bars, coarsely chopped
3/4 cup dried cherries, coarsely chopped
3/4 cup almonds, sliced or chopped
2 cups confectioners’ (powdered) sugar
1 to 2 teaspoons Kirsch or apple juice
2 to 3 tablespoons water


Preheat oven to 350°F. In a large mixing bowl, combine shortening, sugars, eggs and vanilla. Beat at medium speed until well blended. In a medium mixing bowl, combine flour, baking soda, salt and baking powder. Add flour mixture to shortening mixture. Beat a low speed until well blended. Stir in with spoon, one at a time, oats, white chocolate, semisweet chocolate, cherries and nuts. Drop dough by rounded teaspoonfuls 2" apart onto ungreased cookie sheets.

Bake 10 to 12 minutes or until set. Cool on cookie sheet for 2 minutes. Remove cookies from cookie sheet and cool on a wire rack.

In a small bowl, stir together powdered sugar and Kirsch. Gradually stir in enough water for desired drizzling consistency. Drizzle over cooled cookies.


Black Forest Oatmeal Bars: Spread dough evenly into ungreased 15" x 10" jelly-roll pan. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool completely. Prepare drizzle as directed above. Drizzle over bars. Cut into bars. Yield: 48 bars.

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