Servings: 15 cookies
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 cup unsalted butter at room temperature
- 1 1/2 cup dark brown sugar
- 3 large eggs at room temperature
- 1 1/2 tbsp pure vanilla extract
- 1/4 cup maple syrup
- 1 ripe banana mashed
- 4 1/2 cups oatmeal
- 1 1/2 cup sliced almonds
- 3/4 cup dried cherries
- 1 can Lucky Leaf blueberry fruit filling
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set to the flour mixture to the side.
- In bowl to standing mixer, use paddle attachment to cream together butter and sugar for 3-4 minutes on medium speed, until light in color and fluffy in texture.
- Reduce mixer speed to low, add in one egg at a time, then vanilla extract, maple syrup, followed by mashed banana; allowing each ingredient to fully incorporate before adding in the next.
- Add in flour mixture, followed by oatmeal, almond and dried cherries.
- Once cookie dough comes together, stop the mixer (overmixed cookie dough results in a bad kind of chewy).
- Use 1/4 cup or ice cream scoop to scoop out two balls of dough.
- First, take one cookie dough ball, flatten it with the palms of your hand to about 3 inches in diameter and create an edge around the perimeter of the cookie (to hold the filling).
- Place 2 tbsps of blueberry filling in the center of the cookie. Then, use the other cookie dough, flatten to a round circle and place on top of the filling, covering the entire base cookie area.
- Pinch together the edges to seal the cookie.
- Repeat steps and place cookies in freezer.
- Freeze for at least 30 minutes. When ready to bake, preheat oven to 350F.
- Bake for 22-27 minutes; or edges are golden brown.
- Allow cookies to cool for 20 minutes before touching to avoid them breaking apart.
Video
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