My favorite cookies have tons of stuff in them. So when we made them in the midst of Hurricane Sandy, we decided they should be hurricane cookies…because nothing brings rubble like a hurricane.
This recipe originated in Cook’s Illustrated Magazine but of course it includes some editing.
- 1 cup all-purpose flour
- 2 cups old-fashioned oats
- 1/2 tsp baking soda
- 14 Tbsp (1 3/4 sticks) unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp table salt
- 2 tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup chopped walnuts (toast them if you can; it makes all the difference)
- 1/2 cup dried cranberries
Move oven racks to middle positions. Preheat oven to 375 F. Line two flat baking sheets with parchment paper. Stir flour, oats, and baking soda together in medium bowl (or the large measuring cup you used to measure them, if you’re lazy like me).
Heat 10 Tbsp butter in skillet until melted. I always attempt to brown the butter and then I get wimpy because I think that it’s burning. Remove from heat and transfer butter to large heatproof bowl. Stir in remaining butter until completely melted.
Add both sugars, salt, and vanilla to bowl and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining. Let stand minutes, then whist 30 seconds. Repeat resting and whisking twice more (4 times total) until mixture is thick, smooth, and shiny. Don’t skip this step! It allows the sugar time to dissolve in the melted butter mixture. Dissolved sugar caramelizes at a lower temperature than undissolved sugar, so that when the cookies bake the sugars caramelize. This makes your cookies extra delicious…and who doesn’t like caramelized sugar?
Use a rubber spatula to stir the flour mixture into the butter/sugar/egg mixture. Only mix until just combined, but make sure not to miss any pockets of flour. Stir in chocolate chips, nuts, and cranberries.
Drop dough onto cookie sheets, and bake until cookies are golden brown and still puffy, 8-10 minutes. Edges should set but centers should be soft. Let cookies cool on the sheets for 2 minutes, then transfer to wire rack to cool completely.