I thought I would end cookie week with something slightly healthy. We're not talking applesauce and yogurt replacing all the butter. No no no, it's not that time of year. Yet. I'm talking about healthy and delicious additions to these cookies.
Sure, I could have made a regular oatmeal cookie, but there are a million recipes out there for the Best Oatmeal Cookie you'll ever put in your mouth. I didn't want to compete. Instead I found this recipe with ridiculous inclusions and said - Yes Please!
The dough is made with toasted and ground oats and then it's stuffed full of dried cranberries, toasted almonds, toasted sunflower seeds and sweet figs. I'm so happy this recipe made oodles of cookies because I want them in my life forever.
Happy cookie week! I hope you enjoyed all the sugar as much as I did!
One Year Ago: Pinata Cookies
Two Years Ago: Spicy Sesame Noodles
Three Years Ago: Chorizo & Vegetable Soup
Amazing Oatmeal Cookies
Adapted from Christmas Cookies Magazine
2 1/2 cups rolled oats
1/2 cup butter, room temperature
1/2 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup robust molasses
1 1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup dried figs, cut into pieces with kitchen shears
1 cup chopped walnuts, toasted
1/2 cup dried cranberries
1/3 cup sunflower seeds, toasted
Preheat oven to 350 ºF. Toast oatmeal for 5-7 minutes, or until fragrant and delicious smelling. Allow to cool. Take this time to toast your walnuts and sunflower seeds.
Once oatmeal is cooled, grind up in your blender or food processor until a fine powder.
In the bowl of your stand mixer, beat butter and shortening on medium until combined and fluffy. Scrape down the sides of the bowl and add sugars, baking powder, baking soda and salt. Beat until combined. Scrape down the bowl again and add eggs, molasses and vanilla extract and beat until smooth. Dump in the flour and ground oats and mix, the mixture is going to get really stiff and your mixer will complain! Add figs, walnuts, cranberries and sunflower seeds and mix until evenly distributed.
Drop about 2 teaspoons of dough, 2-inches apart on a parchment paper lined baking sheet. Bake cookies for 8 minutes. Cool cookies on a wire rack for 2 minutes, remove from the baking sheets and allow to cool completely on a rack. Each ALL THE COOKIES!