Oatmeal-Raisin Cookies adapted from Blue Smoke
Ingredients
- 4 cups + 2 tablespoons (500 g) all-purpose flour
- 2 cups (190 g) old-fashioned rolled oats not quick-cooking
- 1 ½ teaspoon Kosher salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon heaping
- 1 ½ cup (75 g) cornflakes lightly crushed with a rolling pin
- ⅔ cup (60 g) unsweetened coconut flakes
- ½ cup (70 g) golden raisins
- ⅓ cup (60 g) semi-sweet chocolate chips*
- ¼ cup (40 g) dried tart cherries
- 3 ½ cups (380 g) light brown sugar loosely packed
- ⅔ cup (75 g) granulated sugar
- 1 tablespoon vanilla extract
- 24 tablespoons (3 sticks) unsalted butter melted and cooled**
- 2 large eggs
- 2 large egg yolks
Instructions
- Preheat the oven to 325 degrees, placing the oven racks at the upper and lower thirds. Line two baking sheets with a silicon baking mat or parchment paper.
- In a large bowl, stir together the flour, oats, Kosher salt, baking soda, cinnamon, cornflakes, coconut, raisins, chocolate chips, and dried cherries.
- In the bowl of a stand mixer or in another large bowl, combine the light brown sugar and granulated sugar with the vanilla extract. Whisk in the cooled melted butter. Add the eggs and egg yolks, and whisk in at low speed until smooth.
- Pour about half of the dry ingredients into the wet batter and stir to begin incorporating everything. After 30 seconds or so, stir in the remaining dry ingredients and continue mixing until incorporated.
- Using an ice cream scoop or ¼ cup measure, scoop the dough into large rounds and place on the prepared cookie sheets about 2 inches apart. Alternatively, refrigerate the prepared cookie dough for at least 1 hour or up to 48 hours. (This will contribute to a more flavorful final cookie.)
- Bake the dough balls (at room temperature or straight from the fridge) for 13-17 minutes, until golden brown around the edges with a set center. Let the cookies cool at least 5-10 minutes on a cooling rack.
- Store cookies for up to 3 days in a tightly-sealed container.
Notes
*Don't be tempted to add more chocolate, too much will overwhelm the other flavors.
**It's best to melt and cool the butter at least an hour before you plan to make the cookie dough. Do this in a saucepan over low heat or in the microwave at about 50-60% power for 2 ½ to 3 minutes.