Our recent gloomy beach weather - and visions of the snowy East Coast - always makes me want to bake, and I finally got to introduce Mari to my all-time favorite oatmeal cookies this week. I've always loved anything oatmeal, even more than my favorite chocolate chip cookie, and these ranger cookies are the perfect balance of chewy, crunchy, salty and sweet.
This is a chunky, big batter that makes for a fun baking experience with kids. With everything measured out, there's lots of dumping and mixing in which Mari participates. She also is known to steal tastes of the cookie dough right out of the mixing bowl, just like her dad. And mom, for that matter.
Makes about 4 dozen cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, at room temperature
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups rolled oats
2 cups Kellogg's Corn Flakes
1/2 cup shredded coconut
1/2 cup chopped walnuts (optional, but so worth it!)
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Beat in eggs, one at a time.
In a medium-sized bowl, whisk together (or sift) flour, baking powder, baking soda and salt. Gradually add the flour mixture to the sugar mixture in three batches, scraping the sides of the mixing bowl in between additions.
Add in vanilla, then oats, cereal, coconut and nuts. Mix until just blended together.
Drop dough with a rounded teaspoon or ice cream scoop onto cookie sheet and bake for 8-10 minutes, or until the edges of the cookies are just barely golden brown.