Everything Oatmeal Cookies
makes about 3 dozen
This recipe is infinitely alterable. Just keep the butter/sugar/egg ratio the same and you can add anything -- whole wheat flour, baking spices, or anything else you think might go well in a cookie.
Read more about this recipe at hogwash.
2 sticks unsalted butter, room temperature
1 packed cup brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground green cardamom
1/2 teaspoon salt
2 cups old-fashioned oats
1 1/2 cups chocolate chips or chunks
1 cup chopped toasted walnuts
1 cup dried cranberries
1/2 cup toasted coconut
prep: 10 minutes
total: 40 minutes
2 baking sheets
parchment paper
stand mixer
ice cream scoop
wire racks
1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside.
2. In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed for about 3 minutes. With the mixer on low, add the eggs one at a time, blending until incorporated between additions and scraping the sides of the bowl if necessary; add the vanilla.
3. Meanwhile, combine the flours, baking soda, cardamom and salt together in a mixing bowl and whisk to blend.
4. Add the flour mixture to the butter/sugar mixture and mix on low speed until the flour is just incorporated. Add the remaining ingredients and mix well.
5. Use an ice cream scoop to portion the cookies out onto the baking sheets, about 12 per sheet, and bake until golden brown at the edges and set in the center, 12 to 15 minutes. Cool 5 minutes on the baking sheet, then transfer to wire racks to cool completely and repeat with remaining dough.
