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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. 

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Reader Interactions

Comments

  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
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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

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