his is another great cookie
to put in your children's lunch box or have as an after school snack. It
combines a chocolate chip cookie with an oatmeal
cookie. In fact, they
are much more than that as they have just about everything in them - hence the name. They are sweet and
buttery and full of nuts, chocolate chips, raisins, coconut, and oatmeal.
I have been making these cookies for years and they are an adaptation from
a couple of Canadian cookbooks; Marion Kane's 'The Best of Food' from The
Toronto Star and the 'That's Trump - The Best of Bridge'.
There is always the
question of what type of rolled oats to use in baking; old-fashioned or
quick-cooking. Both start with oats that are cleaned, toasted, and hulled
to become what we call oat groats. The difference between the two
is in the thickness of the oats after the oat groats have been steamed and flattened. Old-fashioned rolled oats are thicker because to make quick-cooking
rolled oats the oat groats are first cut into pieces before being
steamed and flattened. Either one can be used in this recipe,
although I do recommend using old-fashioned rolled oats
as I prefer their
thicker texture and better flavor.
To
toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for
8-10 minutes until lightly browned and fragrant. Let cool and then chop into
pieces. Set aside.
Increase the oven
temperature to 375 degrees F (190 degrees C). Line two baking
sheets with parchment paper.
In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugars until
creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating
well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt,
and rolled oats. Add the flour mixture to the creamed mixture and beat
just until incorporated (the batter will be sticky). Stir in the nuts, raisins,
coconut, and chocolate
chips.
Drop the batter by
tablespoonfuls (can use a small ice cream scoop) onto the prepared baking sheet, spacing the cookies
about 2 inches (5 cm) apart. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25
cm) thick. Bake the cookies for about 10 minutes or until golden brown around
the edges. The longer the cookies bake the more crisp in texture they will
be. Remove from oven and let the cookies cool a few minutes on the baking
sheet before transferring them to a wire rack to cool.
Makes about 48
cookies.
Sources:
Kane, Marion. 'The
Best of Food'. The Toronto Star. Toronto: 1997.
'That's Trump -
More Recipes From The Best of Bridge.' The Best of Bridge Publishing Ltd.
Calgary: 1995.
Everything Cookies:
1 cup (110 grams) walnuts
or pecans, toasted and chopped
1 cup (226 grams) unsalted
butter, room temperature
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
his is another great cookie
to put in your children's lunch box or have as an after school snack. It
combines a chocolate chip cookie with an oatmeal
cookie. In fact, they
are much more than that as they have just about everything in them - hence the name. They are sweet and
buttery and full of nuts, chocolate chips, raisins, coconut, and oatmeal.
I have been making these cookies for years and they are an adaptation from
a couple of Canadian cookbooks; Marion Kane's 'The Best of Food' from The
Toronto Star and the 'That's Trump - The Best of Bridge'.
