Ingredients
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½ pound (2 sticks/225 g) unsalted organic Butter
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1 cup (215 g) organic granulated Cane Sugar
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½ cup + 1 tablespoon (125 g) packed light Brown Sugar
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2 tablespoons blackstrap Molasses
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½ teaspoon ground Ceylon Cinnamon
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½ teaspoon freshly ground Nutmeg
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½ teaspoon fresh Orange Zest
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2 large pasture-raised Egg
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1 teaspoon pure Vanilla Extract
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1 cup (135 g) organic unbleached all-purpose Flour
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1¼ teaspoons Baking Soda
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½ teaspoon fine Sea Salt
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3 cups (280 g) thick-cut rolled Oats
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¾ cup (65 g) ground Oats
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½ cup (80 g) Chamomile Raisins
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½ cup (80 g) Earl Grey Raisins
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½ cup (50 g) unsweetened desiccated Coconut
Directions
Steps
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1
Done
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Combine the butter with the granulated and brown sugars, molasses, cinnamon, nutmeg, and zest in a stand mixer fitted with the paddle attachment. |
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2
Done
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Start the mixer on low speed to break down the butter with the sugar. Increase the speed to high and cream the butter with the sugars for 5 minutes. Scrape down, using a rubber spatula, being sure to scrape the bottom of the bowl. |
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3
Done
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Add the eggs, one at a time, to the butter mixture and beat in the vanilla. Scrape down the sides and bottom of the bowl. |
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4
Done
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Sift the all-purpose flour with baking soda and salt two times, then whisk in the rolled oats and oat flour. Add the flour mixture to the butter mixture and mix on low speed until evenly combined. |
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5
Done
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Add the raisins and coconut to the batter. Scrape down the bowl again, ensuring no butter chunks remain. Paddle to just combine. |
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6
Done
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Scoop the dough into heaping ¼-cup (50 g) balls, and place them on a parchment-lined half sheet pan, eight to a pan. Chill the dough in the fridge for 30 minutes before baking to prevent excess spreading. |
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7
Done
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Twenty minutes before you bake, preheat the oven to 325°F (165°C) convection. |
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8
Done
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Bake the chilled cookies in the oven for 10 minutes. |
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9
Done
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Turn the pan of cookies and bake for an additional 5 minutes, or until just golden around the edges and no longer wet in the center. |
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10
Done
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Transfer the cookies to a cooling rack to cool for about 15 minutes. When cooled, store in an airtight container at room temperature, or throw them in the fridge to have ready for fresh ice cream sandwiches. |
