Recently, I paid a visit to a certain classroom for career day. The students were very respective and permitted me to bore them with my photography stories. While I know many probably had no idea what I was talking about it still was a wonderful experience. I was very proud to have been summoned to visit and shortly thereafter I received thank you letters from each and every member of the class, including the ones that were absent for my visit 🙂 I felt it was very thoughtful of them to write those thank yous and decided to prove to them that I am not a one trick pony and made them some cookies!
Maple, Cherry, Oatmeal, White chocolate Chip Cookies
recipe courtesy of: JoytheBaker.com
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.
If you want to fill your home or kitchen with the illustrious aroma of maple syrup and what I thought smelled like pancakes baking, make these. These were akin to compost cookies minus the waiting time for the dough to cool! Soo much faster! I loved that these were drop dough and no refrigeration had to take place because my daughter and I made these on a school night. The next morning they were better than ever and apparently the children agreed. The troop from class 1-207 left me nothing and their teacher thanked me profusely for the cookies which it seemed she swooned on herself. Glad you enjoyed them!