If you offered me the choice between a chocolate chip cookie and an oatmeal chocolate chip cookie, I’d choose oatmeal any day. Make those chips into chunks and add lots more goodies, and it’s perfection! These cookies are hearty, and the almond flour takes the sweetness of the dough down a level, allowing the other sweet ingredients to shine. This is the cookie you’ll want for dessert, but also for breakfast with your coffee.

If you like a sweeter cookie, eliminate the almond flour. I promise the cookie will still be great, even without any additional proportion changes. And, if you want more fun ingredients, consider pretzels as that added salty flavor is, I’m betting, something I should have tried …

This recipe makes a TON (5-6 dozen), so be prepared to freeze some. In fact, as the holidays approach, consider this recipe as one to bake in October or November and freeze. Then, your December will be so much easier as you’ll already have treats for gifts, homemade with love (and no one needs to know they were made two months prior!).

 

Kitchen Sink Oatmeal Chocolate Chunk Cookies

Liza Graves (inspired by recipe in FALL BAKING)
Inspired by a recipe in the 2017 FALL BAKING magazine.
5 from 1 vote
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Course Dessert
Cuisine American, American/Southern
Servings 5 dozen
Calories 1890 kcal

Ingredients
  

  • 1 cup unsalted butter soften
  • 1.5 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2.75 all-purpose flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • .5 tsp baking powder
  • .5 tsp salt
  • .5 tsp cinnamon
  • .25 tsp nutmeg
  • 3 cups quick cooking oats
  • 2 cups dried cranberries
  • 1 cup chopped dates
  • 1 cup semi-chocolate chunks
  • 1 cup toffee bits
  • 1/2 cup shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, cream the butter and sugars at high speed until well blended and fluffy (about 3 minutes). Then, add each egg, one at a time, and the vanilla. Set aside.
  • In another bowl, combine all the rest of the ingredients and mix until well combined.
  • Slowly combine the butter/sugar/egg mixture to the dry mix. Combine until thoroughly mixed.
  • On parchment-lined baking sheets, drop balls of dough, that you've formed by hand, and place about one inch apart (each ball should be about 1.5-2 inches wide. When lined up on the baking sheet, softly press down with a spoon to take a disc shape, not a ball shape.
  • Cook for 12 minutes (start checking at 10 minutes).

Nutrition

Serving: 1dozenCalories: 1890kcalCarbohydrates: 241gProtein: 21gFat: 102gSaturated Fat: 47gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 2gCholesterol: 247mgSodium: 374mgPotassium: 858mgFiber: 17gSugar: 183gVitamin A: 1854IUVitamin C: 1mgCalcium: 221mgIron: 7mg
Keyword Cookie
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