Oatmeal Pecan, Cranberry, and Coconut Cookies

IMG_2003First days of new semesters are tough. There is really no way of getting around it. That alarm goes off at 6am, and BOOM (sorry for the elementary sound effect, but that is the best way I can describe it). You are thrown into a whirlwind of lectures, labs, homework that was due yesterday, and weird social shenanigans that you managed to avoid all break.

IMG_2001I am not saying that these oatmeal cookies are a cure-all for information overload, but they definitely ease the tension on the brain while trying to get back into the groove. I enjoyed the largest cookie of the batch last night with a mug of green tea while staring blankly at some Calculus homework. At least I felt somewhat productive.

Ingredients

  • 4 tbsp butter, softened
  • 1/2 cup brown sugar (or white sugar plus 2 tsp molasses)
  • 1/4 cup maple syrup
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 egg (at room temperature)
  • 1/2 cup AP flour
  • 1/4 cup whole wheat flour
  • 1/4 cup oat flour (grind old fashioned oats in the blender)
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup old fashioned oats
  • 1 cup chopped pecans
  • 1 cup coconut
  • 1/2 cup raisins
  • chocolate chips (optional)

Directions

Preheat the oven to 350°.

In a stand mixer, beat the butter for a minute on high, and then add the sugar and maple syrup and continue beating for several more minutes until light and fluffy. Add the egg and vanilla and mix until combined. Scrape down the sides and mix once more.

In a separate bowl, combine AP, whole wheat, and oat flours with baking soda, salt, and spices. Make sure everything is fully incorporated before adding to the wet ingredients.

Mix dry and wet ingredients slowly until just combined. Add the oats, pecans, cranberries, coconut, chocolate chips, or any other add-ins desired to the batter. The basic dough is great for any kind of kitchen sink/compost cookie!

Using an ice cream scoop, dollop out the dough on a large cookie sheet. For fairly large cookies, it should make about a dozen. Place in the refrigerator for a 1/2 hour, and then bake for 10 minutes. Take out when they are still a bit gooey in the middle and allow to cool for two minutes on the sheet before transferring to a wire rack.

Tip: These cookies taste best when cooled! If you can’t wait that long, take a warm cookie and place it in the freezer for 10 minutes before eating.