Chef notes
I love this recipe for the holidays because it’s a less sugary option than many traditional cookie recipes. Using oats, cherries and pistachios really amps up the flavor, too. It has the holiday look with the red and green specks and, most importantly, I love it's an ode to my home state of Michigan.
Technique tip: Do not over mix the batter.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1¾ sticks unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 3 tablespoons maple syrup (such as Great Lakes)
- 2½ tablespoons whole milk
- 1 tablespoon vanilla extract
- 1 cup oats
- 1 heaping cup dried Michigan cherries (or any dried cherries)
- 1 heaping cup pistachios
- 1 cup confectioners' sugar
- 2½ tablespoons whole milk
Preparation
1.Preheat the oven to 375 F and line 3 baking sheets with parchment paper.
2.In a bowl, whisk the flour, salt, baking soda and cinnamon until well combined.
3.In a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar and sugar, scraping down the sides and bottom of the mixer, as needed, until light and fluffy, about 5 minutes.
4.Add the egg, syrup, milk and vanilla and mix until well combined.
5.Add the dry ingredients and mix on low just until the dough comes together.
6.Add the oats, cherries and pistachios and fold to combine.
7.Using a 1-ounce (2 tablespoon) cookie scoop, portion the dough and place on the prepared baking sheets, spacing each ball 2 inches apart to account for spreading.
8.Bake, rotating the sheet pans halfway through, until golden around the edges, for 8 to 12 minutes.
9.Transfer to a cooling rack to cool completely.
Make the Drizzle:
10.In a bowl, mix the sugar and milk until a smooth glaze forms.
11.Using a fork, drizzle the cookies with the glaze in a zig-zag pattern.
12.Let set before serving.
