White Chocolate Cherry Oatmeal Cookies

Image

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.

Image

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

Advertisements

Banana Cream Pudding Cookies

DSC_0573-2

 Unexpected flavors, with the crunch of Nilla wafers, and the added sweetness of white chocolate pieces, these Banana Cream Pudding Cookies took me by surprise– in the best way possible.

DSC_0567-2

With the help of pudding mix, the cookies stay moist in the center, while still being sturdy. You could try using any type of chocolate chip in these cookies, and if Nilla wafers are not your thing, they can easily be omitted.

DSC_0580-2

Banana Cream Pudding Cookies

Adapted from Two Peas & Their Pod

Makes 3 dozen cookies

1 cup butter, unsalted

3/4 cup brown sugar

1/4 cup sugar

1 pkg. banana cream instant pudding (3.4 oz)

2 large eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup chopped wafers

1 1/2 cups white chocolate chips

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

In large bowl, beat butter and sugar together until fluffy. Stir in pudding, eggs, and vanilla.

In a separate bowl, mix flour, baking soda, and salt. Slowly add this dry mix to the wet mix. Stir until incorporated. Fold in chopped wafers and chocolate chips. 

Drop by the tablespoonful onto sheets. Bake for 10-12 minutes, until edges are golden brown. Let cool on sheets for 2 minutes, then transfer to wire cooling rack.

DSC_0566-2

Pistachio White Chocolate Chip Cookies

I shocked myself with these Pistachio White Chocolate Cookies. On a gorgeous late-August day, surrounded by good friends at a barbecue, these cookies went before my eyes. These treats have texture from the oatmeal, but also a tantalizing sweet-salty combination, which makes it hard to eat just one. In fear of sounding like I always say “these are the best…,” I want to make it loud and clear that I just found the holy grail of cookies.

Pistachio White Chocolate Chip Cookies

Adapted from Honest Fare

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup dark brown sugar

1 egg

1 tsp milk

1 tsp vanilla

1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup of rolled oats

1 1/4 cups pistachios, chopped (dry roasted, salted)

1 1/4 cups of white chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs, milk, vanilla and mix until combined. 

In a separate bowl, mix flour, soda, powder, salt and rolled oats. Add this dry mixture to the wet mixture slowly. 

Fold in pistachios and white chocolate chips. Drop teaspoonfuls of dough on parchment paper-lined cookie trays. Bake for 8-10 minutes, until golden brown.