Make an ice cream sandwiches with some scoops of your favorite ice cream – I used my Easy Homemade Vanilla Ice Cream!
Ingredients
- 2 sticks butter (salted)
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt*
- 1 teaspoon baking soda
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups old fashioned rolled oats
- 1 1/2 cups white chocolate chips*
- 3/4 cup dried cherries*
- 3/4 cup dried blueberries*
Instructions
- Preheat oven to 350 degrees F. I always double check my oven temperture with a separate inexpensive oven thermometer.
- I use a hand mixer or stand mixer to mix this cookie dough.
- Melt butter in skillet over medium low heat – stirring until both sticks are melted – let gently simmer for 1 min. Take off heat and stir in sugars.
- Pour melted butter and sugar mixture into mixing bowl and let cool about 5 minutes. (you don't want to scramble the egg you'll be adding next)
- While it's cooling, combine flour, salt and baking soda into a small bowl and stir together.
- Mix the eggs and vanilla into the cooled melted butter and sugars. It will come together into a homogenious mixture (you won's see the separated "oily" melted butter anymore).
- Mix in the flour, salt, baking powder and baking soda.
- Stir in the oats, chocolate chips and dried fruits – let sit for 10-15 minutes. Will thicken up a bit (as the flour hydrates), but still be a little softer than traditional cookie dough.
- Scoop 2 tablespoon portions onto baking sheet. I use a light colored 13 x 18" baking sheet lined with parchment. I fit 12 portions on the baking sheet and bake 1 batch at a time. Use a cool baking sheet for 2nd batch. (ungreased baking sheet in case you don't use parchment)
- Bake for 8-10 minutes or until golden brown on edges and not quite set in the center.
- Let cool on baking sheet 1-minute before removing to cooling rack.
Notes
Add-Ins:
I use 3 cups total “Add-Ins” chocolate chips and dried fruits – you can always tweak with whatever add-ins you like!Salt:
I use coarse Kosher salt – you may want to use less traditional iodized salt (which is a smaller grain and tends to taste saltier.)Oven Temperature: (flat cookies?)
I highly recommend double checking your oven temperature with an inexpensive oven thermometer. I find that my oven tends to run cooler than it says and takes longer to preheat too. When I bake these cookies and the oven is not hot enough – they tend to flatten out too much.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 285kcal (14%) | Carbohydrates: 39g (13%) | Protein: 4g (8%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg (13%) | Sodium: 190mg (8%) | Potassium: 138mg (4%) | Fiber: 2g (8%) | Sugar: 23g (26%) | Vitamin A: 413IU (8%) | Vitamin C: 1mg (1%) | Calcium: 47mg (5%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
I may be Tina’s husband, but these cookies rock!
It doesn’t say, but assuming you stir/fold? in the oats when you add the dried fruit into the batter?
Correct – Thank you for catching – I fixed it! Appreciate your help!