A soft and chewy oatmeal cookie, packed with delicious add-ins and loved by all.
Essential Ingredient Oatmeal
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
1cupunsalted butterroom temperature
1/2 cupalmond butter
1cuplight brown sugarfirmly packed
1teaspoonfine sea salt
1cupsweetened shredded coconut
4Tablespoonspure maple syrup
2teaspoonspure vanilla extract
2 1/2cupsrolled oats
1 cupsalted pretzelsbroken
1/2cupmilk chocolate chips
1/2 cupchopped dark chocolate
1/2 cupchopped chocolate mini eggsor M&M's
Preheat the oven to 325F. Line two baking sheets with parchment paper. Adjust oven racks to the top and bottom thirds of the oven.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, almond butter and brown sugar until they are the consistency of whipped cream, about 4 minutes. You will need to scrape down the sides of the bowl a few times.
Meanwhile, stir together the flour, cinnamon, baking soda and salt in a medium bowl. Toss in the coconut and stir to combine.
Add the maple syrup and molasses to the whipped butter and beat to combine. Crack in the egg and add the vanilla. Beat well, scraping down the sides of the bowl as needed.
Add the flour mixture to the bowl and mix on low until just combined - only a few seconds should do it. Tip in the oats and mix for a few more seconds. Finally add the remaining ingredients: pretzels, pepitas, chocolate chips, chocolate chunks and chocolate mini eggs. At this point I like to stir the cookie dough by hand with a wooden spoon or sturdy spatula. Mix only until the ingredients are combined.
Using a 1/4 cup dry measuring cup to scoop the dough, drop 12 cookies onto each pan. Keep them 2 inches apart if possible. Bake for 13-15 minutes, rotating the pans from top to bottom racks once, until the edges are a light golden brown. The centres will still be soft.
Cool the cookies on the pan for 5 minutes, then carefully remove to wire racks to cool completely. Store in an airtight container for up to 7 days. They also may be frozen for up to 3 months.