Thought you’d find just one cookie recipe in this book? THINK AGAIN! This is my dad’s famous recipe, featuring just about any cookie add-in ingredient you can think of—two kinds of chocolate, dried fruit, oats, the works. The result is a super-chewy cookie that’s best stored in the freezer for any time a craving hits. I’d say you could rewarm them, but who are we kidding—if you’re like me, you eat them straight out of the freezer!
2 1/2 cups
(225 grams) old-fashioned oats, pulverized in a blender for 30 seconds until smooth
(200 grams) M&M’s
(175 grams) semisweet chocolate chips
(140 grams) dried cranberries
(130 grams) chopped dried apricots
In This Recipe
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large stand mixer, cream together the butter and both sugars for 2 to 3 minutes, until fluffy. Add the eggs one at a time, scraping down the sides of the bowl with a spatula in between additions. Add the vanilla and mix to incorporate.
In a large bowl, combine the flour, pulverized oats, baking soda, baking powder, and salt. Mix everything together. Add the dry ingredients to the wet ingredients in 2 batches, mixing on a low speed to incorporate.
Add the M&M’s, chocolate chips, dried cranberries, and dried apricot and mix by hand for a few seconds until just incorporated (you’ll need some elbow grease!).
Using a medium-size cookie scoop, scoop 12 balls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, depending on how chewy you want your cookies. I’m a 10 ½-minute kind of cookie baker.
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Repeat process with the remaining dough. Freeze cookies as needed so you always have some on hand.