White Chocolate Cherry Oatmeal Cookies

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These remind me of the oatmeal raisin cookies I used to eat in my elementary school’s cafeteria. Except that these White Chocolate Cherry Oatmeal Cookies are so much better. There is still the spice and chew that was so familiar in the grade school version, but now there’s a hint of maple, tang from the dried cherries, and a healthy amount of sweet white chocolate. A childhood favorite, totally revamped.

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White Chocolate Cherry Oatmeal Cookies

Adapted from Joy the Baker

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup unsalted butter, at room temperature

1 cup light brown sugar

1/3 cup granulated sugar

2 eggs

2 tsp vanilla extract

1/2 cup maple syrup

1 3/4 cups old-fashioned oatmeal, uncooked

3/4 cup dried cherries

1 cup white chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, mix flour, baking soda, salt, and cinnamon. 

In a separate, larger bowl, cream butter and sugars until fluffy. Add eggs one at a time. Then add vanilla and maple syrup. Beat until combined.

Slowly add flour mixture to butter mixture, beating until just mixed. Fold in oatmeal, cherries, and white chocolate. 

Scoop tablespoonfuls of dough onto lined sheets, leaving two inches between cookies. Bake for 10 to 12 minutes, or until the edges look golden. Remove from oven and let cool for five minutes before transferring to cookie rack. Image

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Healthier Pumpkin Chocolate Chip Cookies

I distinctly remember carving pumpkins as a child: the smell of the wet newspaper protecting the kitchen table, the rawness of your skin after hours digging around the orange goop, the sweet yet mild odor, the anticipation of putting a candle in the finished product, and the saltiness of baked pumpkin seeds.

Pumpkin, like banana and applesauce, is moist and acts as a healthier binding agent in baked goods than butter or oil. These Pumpkin Chocolate Chip Cookies use only a quarter cup of butter mixed with a quarter cup of pumpkin, making this recipe a great way to use up the rest of an opened can of pumpkin. Of course, with the sugar and the chocolate, these are still “treats.” But hey, everything in moderation, right? The oatmeal insures a true cookie dough texture, and the spices help bring out the autumn flavors.

Pumpkin Chocolate Chip Cookies

Adapted from Baking Bites

Makes 2 dozen cookies

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/4 cup butter, room temperature

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1/4 cup pumpkin purée

1 tsp vanilla extract

2 cups old-fashioned oatmeal

1 cup semi-sweet chocolate chips

Preheat oven to 350F. Line baking sheets with parchment paper. In medium bowl, mix flour, powder, soda, salt, and pumpkin pie spice. In a large bowl, mix butter and sugars until fluffy. Then add in egg, pumpkin, and vanilla. Slowly add in flour mix to wet mix until just combined. Fold in chocolate chips. Drop tablespoonfuls of dough onto sheets. Bake for 11-13 minutes until edges turn golden. Allow to cool on sheet and then transfer to wire rack.