I can’t believe this hasn’t been posted yet. Easily my all time favourite cookie recipe, plus the only one I can truly claim as my own. I’ve made it and tweaked it and made it and tweaked it what feels like thousands of times, but I think the recipe has finally reached its pinnacle. I made them this time in an effort to use up some Halloween candy (they’re not usually this colorful), so they are a little less healthy than usual, but mostly, these are cookies, but not terrible for you cookies. Plus they have a long shelf life; they will be fine in a cookie jar on the counter for a couple of weeks, which is a nice change from the cookies that need to be eaten or frozen within 12 hours of coming out of the oven. These are always a hit with adults and children alike and please personalize the trail mix part of the cookie to suit your preferences, that’s what really makes the cookie.
Makes 3 dozen good sized cookies
1/2 cup butter, softened
1/2 cup peanut butter or tahini (for a nut free version)
3/4 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
1 tsp cinnamon
1 cup plus 2 Tbsp flour
2 Tbsp cornstarch
1/2 tsp baking soda
1 tsp salt
3 cups oats (or 2 1/2 cups oats and 1/2 cup toasted wheat germ)
1/3 cup coconut (toasted or not, to your preference)
1/2 cup dried fruit (cherries or cranberries are my favourite)
1/2 cup seeds or nuts of your choice (I usually use pepitas, walnuts, or pecans)
1 heaping cup of chocolate chunks or smarties or a combination of both
1. Preheat oven to 325 and line your cookie sheets with parchment or silicone.
2. In a large mixing bowl, beat together (I use my electric mixer) butter and peanut butter/tahini until smooth and slightly fluffy. Beat in sugars until fluffy again, then beat in eggs, one at a time. Stir in vanilla and cinnamon.
3. In a small bowl, stir together flour, cornstarch, baking soda and salt. Add to butter mixture, stirring with a large wooden spoon now. Stir in oats, coconut, fruit, seeds, and chocolate.
4. At this point I usually grab a big hunk of dough and make a ‘snake’ with it, then break off in chunks (about 1 Tbsp each) to put on the cookie sheet. Flatten slightly.
5. Bake for about 13 minutes or until just starting to get golden on the bottom edge of the cookie. Let cool on pan for 5 minutes before transferring to a wire rack to cool.