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Cherry Macadamia Oatmeal Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 3 - 4 dozen cookies
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups quick oats, uncooked
  • 1 pkg. (12 oz.) semi-sweet chocolate chunks
  • 1 cup coarsely chopped macadamia nuts
  • 1/2 cup maraschino cherries, drained and quartered
  • 1 cup powdered sugar
  • 2 to 3 tablespoons water
  • Reynolds Parchment Paper


Step 1

PREHEAT oven to 375°F. Line cookie sheets with Reynolds Parchment Paper; set aside.

Step 2

COMBINE flour, baking soda, and salt in a medium bowl; set aside.

Step 3

BEAT brown sugar, butter and sugar together in a large bowl on medium speed for about 3 minutes or until light and fluffy. Beat in eggs, milk and vanilla. Reduce speed to low. Gradually add flour mixture, beating after each addition until well blended. Stir in oats, chocolate chunks, nuts and cherries until well blended. Drop by rounded tablespoons 2 inches apart onto parchment-lined cookie sheets.

Step 4

BAKE 10 to 12 minutes or until golden brown. Slide parchment paper with cookies onto a wire rack to cool.

Step 5

STIR together powdered sugar and water in a small bowl. Drizzle over cooled cookies on parchment paper.

Baking Tip

Blot maraschino cherries with paper towels to dry well and prevent the cherry juice from coloring cookie dough pink.

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