Oatmeal Cookies with Dark Chocolate Chips, Walnuts, Hazelnuts and Raisins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup (8 ounces/1 stick) salted butter, softened to room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 cup dark chocolate chips
1/2 cup raisins or currants
1/2 cup roughly chopped walnuts
1/2 cup roughly chopped hazelnuts
Preheat your oven to 350 and line your baking sheet with parchment or silt-pat.
Whisk together the flour, baking powder, cinnamon and salt and set aside.
Cream the butter and sugars for about 4 minutes until light and fluffy. Add the eggs and vanilla and beat again until fluffy, about 2 minutes more.
Add the dry to the wet with a spatula or wooden spoon, then stir in the oats, chocolate chips, raisins or currants, and nuts.
I used about 3 tablespoons of dough per cookie and rolled it into balls with wet palms. I baked a few right away but rolled the rest of the dough into cookies and froze the dough balls on a cookie sheet, then transferred them to baggies for later baking. See this method also used with my Less Fussy Jacques Torres-esque Chocolate Chip Cookies and Whole Wheat Cardamom Snickerdoodles.
I didn't flatten these but I did flatten subsequent batches, which I preferred.
To bake, place the shaped dough on the cookie sheet, about 2 inches apart, and flatten slightly as these don't spread much. Bake for about 12-14 minutes until the edges look a little toasty but the centers are still pale and almost under-baked. This will give you a cookie that's gooey, crispy and slightly chewy too!!!
Cool the cookies on the baking sheets for a minute or two then transfer them to a rack to finish cooling. Eat warm or at room temp with cold milk!!!!!!!!!!!!!
