Super-Duper Oatmeal Cookies
Prep 25 minutes
Cook 16 minutes
Total 41 minutes
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups rolled oats
- 1 cup roasted, unsalted sunflower kernels
- ¼ cup flax seed (or partially crushed flax seed)
- 1 cup whole raw almonds
- 1 cup pecan pieces
- 1 cup raisins or currants
- 1. Position racks in the upper and lower thirds of the oven and preheat to 350F. Lightly grease 2 large, heavy baking sheets or line them with silicone baking liners. (You could also bake in two separate batches, using just one prepared baking sheet.)
- 2. Using an electric mixer, beat the butter and the sugar in a large bowl until very light and fluffy. Beat in the eggs, one at a time. Mix in the vanilla.
- 3. Stir together the flour, baking powder, baking soda, and salt in a medium bowl. Gradually mix the flour mixture into the butter mixture. Slowly stir in the oats, sunflower kernels and flax, then mix in the almonds and walnuts, raisins and dried fruit. Stir in the coconut.
- 4. Drop the dough onto the prepared baking sheets by ¼ cupfuls, spacing the dough evenly, 16 per baking sheet. Bake until the cookies are golden brown, rotating the baking sheets between top and bottom oven racks halfway through, about 16 minutes total. Transfer the cookies to a wire rack to cool. (Cookies keep nicely for up to 1 week in an airtight container.)
Slightly adapted from Jeanne Kelley's "The Portable Feast"