The Best Oatmeal Cookies!

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A couple weeks after my husband and I moved into our current neighborhood, we gave a half dozen of these cookies to the neighbors on each side of us. They all loved them and one family asked for another batch!

This is my take on Laura Bush’s

COWBOY COOKIES

Ingredients:

  • 170g butter
  • 150g white sugar
  • 125g brown sugar
  • 1 1/2 eggs (or 2 small ones)
  • 1/2 TBS vanilla
  • 100g AP flour
  • 90g wheat flour
  • 1/2 TBS baking powder
  • 1/2 TBS baking soda
  • 1/2 TBS cinnamon
  • 1/2 tsp salt
  • 150g rolled oats (not quick oats)
  • 125g pecans (or unsalted dried fruit/nut mix), chopped fine
  • 150g chocolate, chopped
  • 70g shredded unsweetened coconut flakes

Method:
1. In a stand mixer, cream butter and sugars until white and fluffy. Add egg one at a time, beating in between each. Add vanilla last.
2. While mixer is creaming, sift dry ingredients in a separate bowl.
3. Into the stand mixing bowl, gently fold in the dry ingredients. Right before the flour disappears, fold in the nuts, chocolate and coconut. Scrap the bottom of the bowl to make sure all the flour is incorporated.
4. Get on some gloves and weigh out 50 or 60g balls of dough (or really you can scoop them into whatever size you want). Refrigerate or freeze for at least 24 hours (I promise you, the baked cookies will taste MUCH better!)
5. On the next day, preheat the oven to 325F. Space the dough balls 3-inches apart on a parchment-lined baking sheet. Bake for 15-20 minutes until the edges turn brown and the center is set.
6. Let cookies cool for about 5 minutes before digging in. Pair with a bowl of your favorite icecream!
7. Store in leftovers in an airtight container at room temperature for a up to 3 days. I like to keep mine in the freezer and either eat cold or warm up in the toaster oven for a couple minutes (that way they always taste fresh).

Notes:

  • This recipe makes 2-dozen 60g cookies! Feel free to half the measurements.
  • The dough freezes well in pre-rolled balls. Bake at 325F convection for 15-20 minutes until tops are golden brown at the center is set.
  • You can also freeze the baked cookies for up to a few months. Thaw at room temperature for a few hours or in a warm oven for 15 minutes.
  • This recipe is flexible with the flavors you want to add. Feel free to fold in different nuts and fruits or substitute the vanilla extra for different flavors. I’d love to try a chocolate orange flavor or a white chocolate cranberry and pistachio one day. Let me know in the comments what adventures you take!
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