Black Forest Oatmeal Crisp Cookies | Recipes

Black Forest Oatmeal Crisp Cookies

(78) Ratings:
Prep Time:
Baking Time:
Makes:about 72 cookies

These crisp cookies have the great tasting combination of chocolate and cherries that your family has been pining for.


1 cup 250 mL Crisco® All Vegetable Shortening
1 cup 250 mL packed brown sugar
3/4 cup 175 mL granulated sugar
2 eggs
2 tbsp 30 mL milk
1 tsp 5 mL almond extract
1 2/3 cups 400 mL Robin Hood® All Purpose Flour Whole Wheat Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2.5 mL salt
2 1/2 cups 625 mL Robin Hood Oats
1 1/2 cups 375 mL chopped red candied cherries
1 1/4 cups 300 mL white chocolate baking chips
1 cup 250 mL semi-sweet baking chips
3/4 cup 175 mL slivered almonds


  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Beat shortening, brown sugar, granulated sugar, eggs, milk and almond extract together in large bowl until creamy.
  3. Combine flour, baking soda, baking powder and salt in a separate bowl. Add to creamed mixture, mixing on low speed until blended. Stir in oats. Mix well then stir in remaining ingredients. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets.
  4. Bake in centre of preheated oven for 10 to13 minutes, or until lightly golden. Cool 5 minutes then transfer to racks; cool completely.


  • Replace almonds with pecans and replace cherries with candied pineapple for a flavour variation.

Nutritional Information

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!