While many aspects of the holidays will be different this year due to COVID, one thing can remain the same… the baking. While cookie swaps may have to take a back seat this year that doesn’t mean you can’t enjoy the holiday goodies yourself and with those in your quarantine circle. With that being said welcome to Cookie Palooza 2020. Each day this week I will bring you a new cookie recipe that will hopefully make it on your holiday baking list. Up first a loaded oatmeal cookie. While the recipe called these a White Chocolate Chunk Cookie, I decided to refer to them as a Kitchen Sink Oatmeal Cookie for the title of this blog post thanks to the walnuts, coconut, golden raisins, white chocolate chips and of course oatmeal added to the dough. That’s quite a mouthful. And while the recipe for these cookies makes 4 dozen, you could easily halve the recipe to suit your needs.
Here’s a look of all of the add-ins together before I added them to the dough…
And what the dough looked like after stirring them all in.
And while these cookies do have a lot going on, not one thing overpowers the other. And don’t worry, if you are not a fan of coconut, you won’t even notice the coconut in the cookies. Or, you could just leave them out to be on the safe side.
White Chocolate-Chunk Cookies
1 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
2 cups old-fashioned oats
12oz. bag white chocolate chips
1 cup sweetened coconut flakes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 F. Line two cookie sheets with parchment paper.
In a large bowl cream the butter and both sugars together with a hand mixer on medium speed until creamy. Mix in the eggs one at a time until combined and then stir in the vanilla extract.
In a medium bowl sift together the flour, baking soda, baking powder and salt. Gradually add the flour mixture into the butter mixture until combined. Stir in the oats, chocolate chips, coconut, raisins and walnuts.
Using a cookie scoop, drop the dough onto the prepared cookie sheets about 2 inches apart. Flatten the dough slightly. Bake in the preheated oven for 14 to 16 minutes, or until the cookies are golden. Transfer the cookies to wire racks to cool completely.
Recipe from Martha Stewart’s Cookies