Author Notes
These are inspired by the Everything Cookie sold at Rudi's Bakery in Bloomington, Indiana in the mid-eighties. These are crunchier and less "doughy" than Rudi's but just as tasty. With thanks to Kate Scarlata's Buckwheat Oat Raisin Breakfast Cookies for approximate ingredients. If you prefer a softer texture, you can add 1 packed cup of finely shredded carrots or mashed bananas with the wet ingredients and use a softer flour than brown rice flour. These are also gluten free. —renee.twersky
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Ingredients
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5 cups
rolled oats (not quick cooking)
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1/2 cup
ground flax
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1/2 cup
brown rice flour
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1 teaspoon
baking soda
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1 teaspoon
cinnamon
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1 pinch
sea salt
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1/2 cup
coconut, shredded and unsweetened
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1/2 cup
nuts, toasted and chopped (I like pecans)
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1/2 cup
chopped dried fruit (I like cranberries or raisins)
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1/2 cup
turbinado sugar or light brown sugar
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4
eggs
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1/2 cup
canola oil or melted butter or coconut oil
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1/2 cup
milk (as needed)
Directions
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Preheat oven to 350⁰. Line four baking sheets with parchment paper and set aside.
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Place the oats in the bowl of a large food processor fitted with a steel blade and pulse until oats are roughly chopped.
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In a large bowl, add chopped oats, ground flax, brown rice flour, baking soda, salt, and cinnamon. Stir until well combined and set aside.
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In a medium sized bowl, add canola oil. Beat eggs in one at a time, beating until well combined with the oil. Beat the sugar into the eggs and oil until well combined.
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Stir dried fruit, nuts, and coconut into the wet ingredients until well combined.
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Add wet ingredients to dry until just combined. The dough should be wet enough to hold together -- add milk a couple of tablespoons at a time until the dough is the right consistency.
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Scoop 1/4c of dough using an ice cream scoop or spoon and place on cookie sheet. Pat them to flatten a bit. You can place them fairly close to one another on the baking sheets because they neither spread nor puff up much.
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Bake the cookies for 25 to 30 minutes until golden brown all over and crispy looking. Allow to cool on a rack. I freeze these and microwave them as I need them.
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