Cookiefinity-Triple Play (Triple Oatmeal Cookies from BraveTart)
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature (not too soft)
- ⅔ cup 5 ounces packed light brown sugar
- ½ cup 3 ½ ounces granulated sugar
- 1 ½ teaspoons Diamond Crystal kosher salt a bit less if you use Morton’s kosher salt, half the amount if it’s regular table salt plus additional salt (if you wish) for sprinkling
- 1 ¼ teaspoons baking soda
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 large egg
- ⅔ cup 3 ounces all-purpose flour
- ¾ cup 2 ½ ounces oat flour (alternatively, grind old-fashioned rolled oats in a blender)
- 1 ⅔ cups 6 ounces old-fashioned rolled oats (not quick-cooking)
- ¼ cup 1 ½ ounces steel-cut oats
- 1 ¼ cups 5 ounces toasted pecan pieces
- 1 cup 6 ounces dried cranberries or cherries, if you use raisins the cookies will spread a bit more
Instructions
- Preheat oven to 350 degrees.
- In bowl of a stand mixer, combine butter, brown sugar, granulated sugar, salt, baking soda, cinnamon and vanilla. Beat until combined. Add egg and continue beating until light and creamy.
- Whisk together flour, oat flour and both oatmeal types. Stir in pecans and cranberries. Add dry ingredients to wet and mix until just combined. Batter will be stiff.
- Arrange portions of dough (about 1 ounce or 2 tablespoons each) onto lined baking sheets. Flatten into disks and optionally sprinkle each with a bit of kosher salt.
- Bake in preheated oven 10 to 12 minutes, until golden brown on edges but still pale in the middle.
- Let cool on baking sheet a few minutes and then move to a cooling rack.