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!
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.
Old-fashioned oats and a hearty amount of cinnamon.
These cookies are homemade, salt-of-the-earth 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.
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.
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:
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
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.