Our families favorite cookie,
We’ve been making these for over 13 years.
🍪🍪
The number number number one rule to these is make one batch after an hour in the freezer and then promise to make the rest 12-24 Hours later... It’s a completely different cookie!
Our favorite and only way to make this possible is make a batch in the early am as you are cleaning up breakfast :) you won’t really be tempted to eat a batch and you can hold out until after dinner atleast! 24 hours is key. The dough and oats need a good while to absorb all the buttery and coconutty goodness. Have you ever experienced a crunchy oatmeal cookie? Mmhmmm they aren’t supposed to be that way ;)
2 cups sugar
2 cup brown sugar
3 sticks butter (room temp)
1/2C. coconut oil
1.Stsp espresso powder
4 eggs
- cream sugar, butter and eggs, then add
2 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp vanilla
4 cups flour
5 cups oats
1 package semi sweet chocolate chunks/chips
1 cup chopped dark chocolate bar (never milk)
1 cup of home made toffee or holiday almond roca
Scoop+top each with maldon flake salt
Preheat oven to 385°
Bake 8-11 minutes. Then let cool on usheet for 2 mins. before placing on wire rack.
Another option for non chocolate lovers, we omit the chocolate and swap caramel bits or a few handfuls of mini marshmallow for a chewy texture.
Try adding a tsp of cinnamon for a classic oatmeal.
A zest of orange and handful or two of craisins are delish too.
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