Cranberry Maple White Chocolate Chip Cookies

These are the most delicious gooey cookies I have ever made.  I am not normally a cookie person, but I love these.  They are just the right amount of sweet and they STAY chewy! They have a fall flavor to them with the cranberries and maple syrup but are great any time. You can also adapt them for a more summer feeling by switching the maple syrup for corn syrup and using dried tropical fruit instead of cranberries. 

Recipe:

1 1/2 stick unsalted butter, softened

1/2 c granulated sugar

1/2 c packed brown sugar

1 egg

1 tbsp maple sugar

1 tsp vanilla extract

1 1/2 c all purpose flour

1/4 c cake flour

1 tsp baking soda

1/2 tsp salt

1/2 c dried cranberries

1/2 c rolled oats

1/2 c sweetened coconut 

1/2 c white chocolate chips

Preheat oven to 325 degrees. Line cookie sheets with parchment paper.

Beat butter and both sugars until fluffy. Add the egg, maple syrup and vanilla.  Mix in half of the all purpose flour on low until combined. Add the other half.  Sprinkle the cake flour, baking soda and salt and beat until well blended. Stir in cranberries, oats, coconut and chocolate chips. 

Shape into 2" disks 1/2" thick. VERY important, cookies do not flatten if left in balls. Bake 15-16 minutes until are golden and centers are dry but soft. Flip halfway through to ensure even browning. Let cool one minute before transferring to cooling rack.  Store in airtight container. Can be stored in the  freezer. 

*If you don't like maple replace syrup for corn syrup. 

**These are also great with pecans or any other dried fruit mixed in.