ANYTIME CHOCOLATE CHIP AND OAT COOKIES
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.
Provided by Claire Saffitz
Categories Bon Appétit Dessert snack Cookies Chocolate Dark Chocolate Oat Nut Pecan Walnut Coconut Seed Egg Bake Freezer Food Freeze/Chill Back to School Vegetarian Soy Free Peanut Free Kid-Friendly
Yield Makes about 22
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
- Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
- Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
- Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
- If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
- Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.
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julianna archer
[email protected]I can't wait to try this recipe! It looks so delicious.
Hasan Roy
[email protected]These cookies are always a hit with my friends and family.
rupesh Gurung
[email protected]I love how versatile this recipe is. I've added nuts, dried fruit, and even peanut butter to the dough.
Valerie Chiiya
[email protected]I made these cookies for a bake sale and they sold out in minutes!
Slaye Dum
[email protected]These cookies are a great way to use up leftover chocolate chips.
Md. Noman
[email protected]I highly recommend this recipe to anyone who loves chocolate chip cookies.
Paullette Garcia
[email protected]I've tried this recipe with different types of chocolate chips and they all turn out great.
Rabeel Gago
[email protected]These cookies are the perfect combination of chewy and crunchy.
StarLuxd
[email protected]I love that these cookies don't require any special ingredients. I always have everything on hand to make them.
Anas Saoui
[email protected]These cookies are the perfect treat for any occasion.
Muheeb Khan
[email protected]I'm not really a baker, but even I was able to make these cookies! They were so easy to follow.
Maseed Khalil
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Olaniran Emmanuel
[email protected]These cookies were amazing!!! Thank you for sharing this recipe!
Md Nesar
[email protected]My favorite chocolate chip cookie recipe! I've tried many different recipes over the years, but this one always comes out perfect. The cookies are chewy and chocolatey, with just the right amount of sweetness.