My new favorite go-to cookie, for my office mates. Chewy and crispy, with a good balance of fruit, nuts, and chocolate. Adapted from BraveTart.
Double Oat Cookies
Chilling Time: 4 hours or overnight
Makes about 64 cookies
2/3 cup all-purpose flour (84 grams)
3/4 cup whole-grain oat flour (90 grams)
2 cups minus 2 tablespoons old-fashioned rolled oats (170 grams)
1 1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter, room temperature (226 grams)
2/3 cup light brown sugar (148 grams)
1/2 cup granulated sugar (100 grams)
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 cup bittersweet (60% cacao) chocolate chips (163 grams)
1 1/2 cup toasted pecans, coarsely chopped (160 grams)
1 cup dried cranberries or dried cherries (160 grams)
In a medium bowl, whisk together flours, baking soda, salt, and cinnamon. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat butter and sugars 1 to 2 minutes, until creamy. Add vanilla and egg. Beat 1 to 2 minutes, until light and fluffy. Set mixer speed to low. Gradually add flour mixture, until just incorporated. Stir in oatmeal, chocolate chips, pecans, and cranberries. Chill for 4 hours or overnight, to hydrate the oats.
Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.
Using a medium cookie scoop, such as #50, form 1 tablespoon of dough into 1 1/4-inch balls. Place on prepared sheets, spacing about 2 1/2 inches apart. Flatten to 1/3- to 1/2-inch thickness. Bake for 14 to 16 minutes, until golden brown. Cool for 3 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container, at room temperature, for up to 1 week.
Baker’s Note: Toast pecans 5 to 7 minutes, at 350°F, until fragrant. You can substitute 178 grams of apricots for the 160 grams of cranberries or cherries.