• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Maple, White Chocolate and Cherry Oatmeal Cookies

January 6, 2013 by Joy the Baker 101 Comments

maple, cherry, white chocolate and oatmeal cookies

Alright Alright Aaaalllllright!  This whole 2013 business is real.  There’s no denying it.  We’re seven days in… and there’s just no stopping this year from happening.  That, in fact, is a total blessing.

January is such a strange month.  I can’t be the only one that thinks so.

Half of my friends are majorly enthusiastic about their New Year’s resolutions.  I am in total support of this… I’m just bummed that we can’t have drinks because they’re on a juice cleanse.  Half of my friends are freaking out about Valentine’s Day, and I firmly believe that it’s a) TOO SOON, and b) we’re totally too old to freak out about that holiday.  The last half of my friends (because I have three-halves of friends) are so majorly task driven that they’re emailing the world into oblivion.

In other words… help!  Where is the room for cookies in this odd summation of friends?

I’m glad you’re here.  Let’s just take this goodness in together.

ps.  HAPPY (dang) NEW YEAR!

maple, cherry, white chocolate and oatmeal cookies

Truth be told, these cookies were just an excuse to buy white chocolate.  As if I need an excuse.

In these cookies, white chocolate is combined with tart dried cherries and sweet, enticing maple syrup.

Pancake syrup will not do for these cookies.  We’re talking about real-deal maple syrup.  The stuff that comes from trees.

maple, cherry, white chocolate and oatmeal cookies

Old-fashioned oats and a hearty amount of cinnamon.

These cookies are homemade, salt-of-the-earth cookies.

maple, cherry, white chocolate and oatmeal cookies

Maple syrup adds a really lovely round sweetness to the cookies… different from granulated sugar,

It’s a round sweetness that feels like it comes from trees… because it does.

maple, cherry, white chocolate and oatmeal cookies

I like to guarantee that my cookies have white chocolate and dried cherry visible on the top of the cookie after they’ve finished baking.

For this reason, I add a chunk of dark chocolate and a single dried cherry to the top of the cookie dough before baking.

I appreciate a sure thing.

maple, cherry, white chocolate and oatmeal cookies

These cookies might be considered mega-ultras.  The oatmeal cookies are crisp around the edges and soft through the center.  The brown sugar and maple syrup give these cookies an extra rich flavor.  The cherries and white chocolate are just icing on the cake… so to speak.  If you’re not a fan of white chocolate and cherries, pecans and dark chocolate would bake an incredible substitute.

These cookies are miraculous straight out of the oven.  They’re delicious a few hours after baking… a few days after baking… and they’re even a good cookie to ship across the country.

In other cookie related business, you might consider:

Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies

Lemon Meringue Cookies

and

Cappuccino Cookies with Espresso and White Chocolate 

You know… just a (cookie) thought.

Maple, White Chocolate and Cherry Oatmeal Cookies

makes just over 2 dozen cookies

adapted from Big Fat Cookie Book

Print this Recipe!

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup packed brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup pure maple syrup

1 3/4 cups old-fashioned uncooked oatmeal

3/4 cup dried cherries

1 cup white chocolate chunks

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, combine butter, brown sugar, and granulated sugar.  Beat on medium-low speed until thoroughly combined and slightly fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the bowl.  Add eggs, one at a time, beating for 1 minute between each addition.  Add vanilla extract and maple syrup and beat to combine.

Add the flour mixture and beat just until incorporated.  Fold in oats, dried cherries, and white chocolate chunks.  Stir until thoroughly combined.

Spoon batter onto prepared pans by the heaping tablespoonful.  Leave  about 2 inches of space between cookies.  Bake cookies for 10 to 12 minutes, or until beautifully golden brown throughout.  Remove from the oven and cool cookies on the sheet for 5 minutes.  Remove cookies from the pan and allow to cool on a wire rack.

Cookies can be stored in an airtight container for up to four days. 

Previous PostNext Post

Categories: Chocolate, Cookies, Fruit, Recipes

Previous Post: « Honey Mustard, Broccoli & Apple Salad
Next Post: Spinach, Kiwi & Chia Seed Smoothie »

Reader Interactions

All Comments
I Made This
Questions
  1. Niki Barker

    February 14, 2019 at 1:06 pm

    Where are the most recent comments?

    Reply
    • Anna

      September 20, 2021 at 11:20 am

      I’ve been making these cookies for several years now! Both my daughter & daughter-in-law claim these as their favorite cookies! I usually reduce regular sugar. Cherries, nuts, & white chocolate are interchangeable, so recipe is super flexible.

      Reply
  2. Jess

    March 15, 2014 at 10:31 am

    These look delicious and I can’t wait to make them. I’m a maple syrup purist, so these are right up my alley. It seems like a lot of sweetness, though, with brown sugar + white sugar + maple syrup — do you think I could dial back the white sugar and still have a delicious result?

    Reply
  3. Coco

    September 22, 2013 at 3:58 am

    hi there, do you sift flour in the cookie recipes?

    LOVE your site!

    Reply
    • joythebaker

      September 22, 2013 at 5:50 pm

      I don’t sift the flour. Not that serious.

      Reply
  4. Caterina

    March 11, 2013 at 11:46 am

    Major yum!!!! I used the dark chocolate/ pecan option and they are amazing – crisp on the outside and chewy with a nice texture from the oats on the inside. Perfect with a big cup of tea. Thanks Joy :)

    Reply
  5. Judi

    January 26, 2013 at 7:08 pm

    OMG! I made these last week for a weekend trip to Tahoe with friends. We dubbed them breakfast cookies and they were a huge hit!

    Reply
  6. Sarah

    January 24, 2013 at 11:25 am

    I made these and they were excellent! Your printable recipe link isn’t working, though.

    Reply
    • joythebaker

      January 24, 2013 at 11:43 am

      im so happy you made these! i checked the link and it should be working.

      Reply
  7. Tiffany

    January 22, 2013 at 8:57 pm

    My sister has made these cookies twice in the past couple of weeks and they are simply to die for. Would love to try them with the dried cranberries or even the pecan and dark chocolate version. Definitely winners!

    Reply
  8. Niki C.

    January 21, 2013 at 8:25 am

    Just made these, and you are so right, they would benefit from good real maple syrup. I had just run out so used the fake stuff that I had, and they are still good, but a tad too sweet. Note to self: listen to Joy!!

    Reply
« Older Comments

Trackbacks

  1. Soul-Saving, Heavenly Maple, Chocolate Chip & Walnut Oatmeal Cookies says:
    March 18, 2016 at 12:24 pm

    […] Recipe adapted from joy the baker […]

    Reply
  2. Stir it up Sunday. – Milk Market says:
    January 2, 2016 at 6:55 pm

    […] yummy treats on offer! I headed over to my very favourite food blogger in the whole wide world joy the baker and have successfully made some maple, white chocolate and cranberry cookies. (I had to swap dried […]

    Reply
  3. White Chocolate Cherry Oatmeal Cookies | Em's Bytes says:
    March 4, 2013 at 9:24 am

    […] Adapted from Joy the Baker […]

    Reply
  4. grains | Starting from Scratch says:
    March 3, 2013 at 7:35 pm

    […] What are they? A common cereal grain, oats are a wide, flat grain with no distinct flavour. Types of oats include (in order of nutritional value) steel cut, scottish, rolled and quick. Oats contain the highest amount of protein among cereals and are a good source of soluble fiber, which has been proven to reduce cholesterol. Uses: Most commonly used as livestock feed, but also delicious as a breakfast porridge and in cookies. Can easily be made into oat milk and oat flour. Cooking Instructions: Recipes vary depending on the type of oats. Basic rolled oats require 1 to 1/2 ratio of oats to water and/or milk. Cook on low until porridge has reached desired consistency. Oats can also be soaked over night and eaten at room temperature or warmed. Recipe: This oatmeal cookie recipe from joy the baker has some delicious twists! […]

    Reply
  5. Totally Loaded Oatmeal Cookies | Gluten Free | So…Let's Hang Out says:
    January 25, 2013 at 1:31 pm

    […]  (Adapted from Joy The Baker) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

overhead shot of chocolate pudding with raspberries on a plate next to it
This is the Chocolate Pudding Recipe I Make Nearly Every Month

Sure, store-bought chocolate pudding is fine and good but this right here?  This double-chocolate pudding recipe made with raw cacao powder and coconut milk is elite. It’s also super easy to whip together and a delight to have tucked away in the refrigerator. The thing that I’ve come to love about TikTok is that our…

Read More

ice cream cones on a wooden board surrounded by coffee beans
My Favorite Coffee Ice Cream Without An Ice Cream Maker

Let’s make the easiest coffee ice cream! It’s creamy and scoopable, made with roasty-toasy coffee and a mega amount of crumbled chocolate cookies.  This is the dessert of summer that also sometimes doubles as dinner. Just here to introduce you to your newest kitchen superpower: ice cream without an ice cream maker. Really, this should…

Read More

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

Apple Butter and Cream Cheese Kolaches

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

LET’S MAKE COOKIES!

Candy Corn and Salted Peanut Rice Krispie Treats

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
I made @wyseguide’s Sausage Stuffed Dates and I’m never going back. ✨ This is your holiday appetizer - the full recipe is linked in my bio!
💖🎄Raspberry Lemon Linzer Cookies🎄💖✨⁣
⁣
On a steady diet of holiday cookies starting now. Full recipe for these gems linked in the bio! Xo
Making a case of 🧀🧀🧀 in pie crust because Making a case of 🧀🧀🧀 in pie crust because salty sweet is my favorite 🍎🍎🍎 pie! 
Apple Cheddar Pandowdy recipe linked in the profile.
T minus three days until we eat the most important T minus three days until we eat the most important pie of the year! Dad’s Sweet Potato Pie. There’s no more perfectly spiced pie! If you know you know and if you don’t? I’ll leave the recipe linked in the bio!
Friends! Here’s the easiest, most roasty toasty Friends! Here’s the easiest, most roasty toasty Friendsgiving appetizer: Toasted Marshmallow Sweet Potato Bites and, our secret ingredient:  @bluemoonbrewingco’s Pin Pint Seasoning.  This Thanksgiving seasoning brings a hint of sweetness, citrus, and hops to the roasted sweet potatoes layered between butter crackers and toasted marshmallows.  They’re a perfect salty-sweet bite! ⁣
⁣
#ad #21+ #BlueMoonSeasonings⁣
⁣
Here’s what you’ll need to make them: ⁣
-	Sweet potatoes, peeled, sliced ½-inch thick and cut into 1 ¾-inch rounds using a sharp cookie cutter⁣
-	Olive oil⁣
-	A generous sprinkle of Blue Moon Brewing Co’s Pie Pint Seasoning⁣
-	A sprinkle of pumpkin pie spice and ground coriander⁣
-	A generous sprinkle of flaky sea salt⁣
-	Round butter crackers (like Ritz)⁣
-	Large marshmallows, cut in half⁣
⁣
Preheat the oven to 400 degrees F.  Arrange sweet potato rounds on a parchment lined baking sheet and drizzle with olive oil.  Toss to coat. ⁣
⁣
Sprinkle generously with Pie Pint Seasoning, pumpkin pie spice, coriander, and sea salt.  Roast until tender, flipping once through baking – about 20 minutes. ⁣
⁣
Remove from the oven and, once cool enough to handle, layer each sweet potato round on a butter cracker on an unlined baking sheet.  Top each with half a marshmallow. ⁣
⁣
Set the oven to broil and place the bites under the broiler.  Keep a very close eye on the marshmallows as they’ll burn in literal seconds.  Remove from the oven and enjoy warm or at room temperature with a Blue Moon Belgian White Wheat Ale, of course!
Pumpkin pie who? We don’t know her. Fluffy CRANB Pumpkin pie who? We don’t know her. Fluffy CRANBERRY CREAM PIE is an absolute dream dessert this holiday! It’s light as a cloud, sweet, tart, and topped with soft whipped cream and chocolate dipped pretzels because… why not? ☁️ Full recipe linked in the profile babes! Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up