Poolside Cookies
There’s something about summer that calls for a cookie that’s a little bit extra. That’s why I created Poolside Cookies—my signature mix of sweet cherries, gooey mini chocolate chips, buttery toffee bits, and those deliciously toasted oats that make them smell amazing in the oven. They’re big, chunky, and totally satisfying—the kind of cookie you pack for beach days, pool parties, or lazy afternoons on the patio. Grab a cold drink, kick back, and enjoy every bite of these summer-ready treats.
Poolside Cookies
These are just the most fun cookies, so I had to give them my signature name: Poolside Cookies. Packed with a full cup of tart dried cherries, signature toasted oats, and just the right amount of sweetness with mini chocolate chips, and toffee bits. They’ve got everything you want in a big, chunky cookie. Best enjoyed at the beach or by the pool with a cold drink in hand.
Equipment
- mixer
- measuring cups and spoons
- medium and large bowl
- whisk
- silicone scraper
- baking pans with parchment paper or silicone pads
Ingredients
- 3¼ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cornstarch
- ½ tsp salt
- 1 cup butter, cold and cubed
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup dried cherries roughly chopped 5 oz bag
- ½ cup oats, toasted
- ½ cup toffee bits
- ½ cup mini chocolate chips
Instructions
- Toast the oats in a saute pan over medium high for 3-5 minutes. Toss to cook both sides until fragrant and golden brown being careful not to burn. Set aside to cool.
- Gather the ingredients and equipment. In a medium bowl, use a whisk to combine the flour, baking powder, baking soda, cornstarch and salt. Set aside.
- In a large with an electric mixer, mix the butter, brown and white sugar until smooth but not creamed.
- Add the eggs one at a time, then the vanilla and mix until just combined. Stir in the cherries, toasted oats, toffee bits and chocolate chips.
- Use a #16 cookie scoop to make 3 oz size cookie dough balls. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350℉ and place the cookies on a baking sheet allowing space between for them to spread (4 to a baking sheet). Bake for 13-15 minutes until slightly golden brown. Adjust baking time depending on the temperature of the dough, less time for room temp or more time if frozen. Once baked, allow to rest on the pan for at least 10 minutes.
Notes
- Use can make the cookies as big or as small as you like, just adjust the baking time.
- Freeze the cookie dough to bake off at a later time. Add more time if dough is coming from the freezer.
- Allow to cool before eating.
- Store in airtight container a room temperature for up to a week.