Oatmeal-Craisin-Chocolate-Almond Bliss

by Anne

I got this cookbook for my birthday last year and I have solid plans to bake my way through the entire thing. Seriously, not a single recipe has failed me. In fact, I’ve revisited multiple recipes multiple times- a rare occurrence for this somewhat restless baker.

These cookies are faaaaan-tastic. And while I didn’t follow the recipe exactly as it was written, I’ve had absolutely no complaints from the household cookie monster (his mom liked them too!). They’re great as-is or crumbled over a big bowl of vanilla ice cream.  And because they have oatmeal, nuts, and craisins, they kind of taste like a granola bar. So you can definitely justify having a few of them with your morning coffee, right? 

A couple of notes:

• The dough will be stiff. And I mean, STIFF.  That’s a good thing- it means the cookies will be nice and dense.
• Use whole, rolled oats. Not the instant kind. I’ve used both and the former have a far better texture and way more flavor.
• I use "Baking Spice" from Penzey's instead of straight cardamom. If you can get your hands on some of it, do. It’s amazing stuff.
• Let the dough chill. Seriously. I usually bake my cookies in small batches so that I don’t eat all of them in one sitting “overindulge.” The dough will keep in your refrigerator for up to a week or you can freeze it for up to two months.

 Oatmeal-Craisin-Chocolate-Almond Bliss

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp baking spice
• 1 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 3/4 cups oats
• 1 cup craisins
• 1/2 - 3/4 cup chopped almonds
• 1 cup chocolate chips

Cream butter and sugars in an electric mixer until fluffy. Add the eggs, one at a time, beating until incorporated. Add the vanilla.

In a separate bowl, combine flour, baking soda, salt, and spices. Add half of this mixture to the butter mixture and beat for 15-30 seconds. Add the remaining flour mixture and beat until incorporated. Add the oats and beat for another 15-30 seconds. Fold in the craisins, almonds, and chocolate chips. Cover the bowl and chill for 6 hours.

Preheat the oven to 375 and line baking sheets with parchment paper. Form the dough into balls and place an inch or so apart on a cookie sheet. If desired, sprinkle with a pinch of sea salt. Bake for 10-15 minutes or until golden brown. Be sure to rotate the pan halfway through the baking time to ensure even heating.