Oatzravaganza Cookies Recipe
Adapted from Brigid Callinan
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Conservative types who favor only raisins in their oatmeal cookies may be shocked by the additions to this humble dough. Although the number of ingredients appears excessive, trust us—these flavors and textures were meant for each other.
Game plan: Oats can absorb major amounts of moisture from the other ingredients in your cookie dough, so the longer the dough sits before you bake it, the less your cookies will spread.
INGREDIENTS
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 3/4 cup sweetened coconut flakes
- 1/2 cup toasted finely chopped pecans
INSTRUCTIONS
- Heat the oven to 325°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl and whisk to aerate and break up any lumps; set aside.
- Combine butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl; add egg, milk, and vanilla; and mix on medium until smooth, about 1 minute.
- Reduce to low speed, add flour mixture, and mix until dough just comes together, scraping the bowl sides and bottom if necessary. Add oats, coconut, and pecans and mix for a few seconds on low speed until they are incorporated.
- Scoop the dough by rounded tablespoons onto the prepared baking sheet. Bake the cookies until they are light golden brown around the edges and still slightly soft in the center, about 15 minutes. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
I don't see how the skim milk whole wheat flour would hurt the cookies. May change flavor and texture. That's all. :) enjoy!
During the last phase of Step 3, add 3/4 cup of Mini semi-sweet chocolate chips... To die for.
what about a lowfat/skim milk & whole wheat flour?
These cookies are terrific! Great soft and chewy texture ! Everyone liked them. I used walnuts instead of pecans.
Dipped each cookie half way into melted dark chocolate. Luxurious!
Made these yesterday, halved the cinnamon as thought it would be overwhelming, added 1/2 hand-chopped semi sweet chocolate pieces and they are very good. I can't imagine that whole vs 2% on the milk would make a difference.
Made these last weekend ..... VERY good!!
I used to make a recipe (which I have since lost) where you put the oatmeal in a blender so it becomes the consistency of the flour. The chewiest cookies ever (added choc chips). I think it was in the NY Times. Need to search the archives. Can't wait to get these out of the oven!
Coconut (I used unsweetened) in oatmeal cookies = genius. Wonderful recipe!
looks great
what is the difference between using whole milk and lowfat?
This is a hit especially with the add of coconuts!