Chewy Chocolate Chip Oatmeal Cookies
Chewy Chocolate Chip Oatmeal Cookies made with brown sugar, cinnamon, along with chunks of dried cherries and dark chocolate chips
Servings: 18 large cookies
Ingredients
- 250 grams all purpose flour
- 240 grams old fashioned whole oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 220 grams dark brown sugar packed
- 100 grams granulated sugar
- 227 grams unsalted butter softened at room temperature
- 2 large eggs room temperature
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cherries chopped
- 1/2 cup 70% dark chocolate bar or chips chopped
Instructions
- In a medium bowl hand whisk together flour, oats, salt, baking soda, cinnamon nutmeg, and salt. Set aside.250 grams all purpose flour, 240 grams old fashioned whole oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon fine sea salt
- In bowl of stand mixer fitted with paddle attachment, beat together softened butter and sugars.220 grams dark brown sugar, 100 grams granulated sugar, 227 grams unsalted butter
- Add vanilla, maple syrup. and eggs one at a time. Scrape bottom and sides of bowl as needed.1 tablespoon maple syrup, 1 teaspoon pure vanilla extract, 2 large eggs
- Slowly spoon in flour and oats until dough is formed.
- Take a small spatula and scrape dough from paddle.
- Add in cherries and chocolate, then mix on low a couple spins to spread throughout cookie dough (or by stirring in with spoon).1/2 cup dried cherries, 1/2 cup 70% dark chocolate bar or chips
- Cover bowl with plastic wrap and set in fridge to chill for 30 minutes.
- Preheat Oven to 375℉ (190℃) and line a rimmed cookie sheet with two layers of parchment paper.
- Using a cookie dough scoop or 2 Tbsp Scoop to measure out cookie dough. (dough will be thick and sticky)
- Scoop cookie dough balls and place on baking sheets 2 inches apart.
- Bake on the middle oven rack for 10-12 minutes. Edges should be brown and center still soft. Cookie will firm as they cool. Don't over bake them!
- Let cookies cool on pan for 3-4 minutes, then transfer to wire rack to cool completely.
Notes
Tips
- Dark Brown Sugar and Light Brown Sugar can be swapped interchangeably.
- Maple Syrup can be swapped for honey or molasses.
- Use room temperature unsalted butter. If you're in a hurry, simply microwave 2 sticks of butter for about 15 seconds.
- Cookie dough can be made the day before and stored in the fridge.
- Store baked cookies in an air tight container for up to 1 week.
- Freeze cookie dough balls in air tight freezer safe container for up to three months. Frozen cookie dough balls may take a couple extra minutes to bake in the oven.