These cherry chocolate oatmeal cookies have not one, but two secret ingredients! Pure maple syrup to cut down on the amount of refined sugar necessary and shredded coconut to add moisture and chewiness!
So…Valentine’s Day is next week. Trying to think of something to make your honey? Consider these. They are your basic chocolate chip cookie with a ton of extra yumminess packed in. No Valentine’s plans, no problem. This cookie dough is extremely delicious eaten straight out of the bowl. I may actually venture to say the dough is better than the actual cookie, but that’s how I like to roll.
Cherry Chocolate Oatmeal Cookies
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1/3 cup pure maple syrup
- 1 egg
- 1 teaspoon baking soda
- 1/2 cup shredded, sweetened coconut
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 2 1/2 cups old fashioned oats
- 1 cup dried cherries
- 1-12 ounce bag semi-sweet chocolate chips
- Pre-heat oven to 350 degrees. If using a stand mixer, fit with paddle attachment.
- Cream together butter and brown sugar until light and fluffy.
- Add in the maple syrup and egg. Beat to combine.
- Turn mixer speed to low. Add in baking soda, whole wheat flour, all purpose flour, and coconut.
- Beat until just combined. Stir in oats, cherries and chocolate chips.
- Scoop tablespoons of dough onto a greased cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 15-17 minutes.
- Allow to cool.
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To make things a little easier in the kitchen, I’ve created a handy printable conversion chart (cause honestly, who can remember how many teaspoons are in a tablespoon?). Sign up below and I’ll send it to you!