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Tuesday, March 19, 2013

Maple, Chocolate, and Cherry Oatmeal Cookies

There are all kinds of cookie recipes out there and I have certainly tried a lot of them.  Well these cookies here, most notably, smell better than any other cookie I have ever smelled.  They taste pretty damn good too, but the smell of the maple syrup filling the house was sheer heaven.  I couldn't wait to taste them.  I had the patience to wait until after dinner to indulge, and let me tell you...they did not disappoint.  They have my favorite cookie consistency - crisp around the edges, super chewy on the inside.  The cherries add a nice tart punch to the sweetness of the chocolate, and the maple syrup make them perfectly sweet in a special sorta way.  This is now on my list of go-to cookies.  They are worth every calorie...and are they considered healthy if they contain rolled oats and dried fruit?  I'm going to say...yes.

Maple, Chocolate, and Cherry Oatmeal Cookies
adapted from Joy the Baker

I halved the following recipe and ended up with 20 cookies.

1-3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp ground cinnamon
1 stick unsalted butter, at room temperature
1 cup packed brown sugar
1/3 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1/2 cup pure maple syrup
1-3/4 cups old-fashioned uncooked oatmeal
3/4 cup dried cherries
1 cup dark chocolate chips

Place rack in the center of the oven and preheat oven to 350 degrees and line a baking sheets with parchment paper.  In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon.  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 12 minutes, 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.  I hope you can wait to taste one while having a nice cup of tea with a cozy blanket on your comfy couch.  #heavenonearth


  1. hi ms Faulkner, it's pei! just wanted to drop by and say i made these cookies today for the third time :) they turned out great as usual. it's nice to be able to bake again, i'll see if i can make the most of my spring break and try some of the other recipes on your blog. hope you're doing well :)

    1. So glad to hear it Pei! You should try the almond butter cookies this summer. I use them to make ice cream sandwiches- CRAZY good!!

      I hope all is well with you...I'd love to hear what wonderful things you have been up to lately!