This is my take on Laura Bush’s…
These cookies are the best oatmeal cookies you’ll ever bake! Give them to friends and I guarantee they will ask you for more! Note: the ingredients are in metric so that the measurements are consistent. You can convert to volume but they might not turn out the same. Scales are only ~$15 and they are a life saver when baking, so I recommend having one on hand for recipes like this one :)
- 170g butter
- 150g white sugar
- 125g brown sugar
- 1 1/2 eggs (or 2 small ones), room temperature*
- 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 finely
- 150g chocolate, chopped roughly
- 70g shredded unsweetened coconut flakes
*If you forgot to take out the eggs from the refrigerator, put them into a glass of warm water for about 15 minutes.
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. Scrape the bottom of the bowl to make sure all the flour is incorporated.
4. Put 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 JUST set.
6. Let cookies cool for about 10 minutes before digging in. Pair with a bowl of your favorite icecream!
7. Store 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).
- 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, microwave for 10 seconds or heat up in a 200F oven for 10-15 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 extract for different flavors. I’d love to try a chocolate orange flavor or a white chocolate cranberry and pistachio. Let me know in the comments what adventures you take!