True three-day weekends don’t come around too often, especially when I have put my mind to take the weekend off completely — not replying to emails (I left an out-of-office response) or researching recipes for work (I left my chef notebook on my desk). Even my co-workers felt the three-day-weekend-bug, and one of my co-workers brought chocolate chip cookies for the office. Inspired, I decided to bake an embellished chocolate chip cookie by adding oats, dried cranberries, shredded coconut flakes, and basically anything else I could find in the pantry that amounted to less than 1 cup. It became a clean-out-the-pantry cookie with good results, fortunately. I scooped them using a 2-oz disher, so they turned out quite large – the size you’d find in coffee shops. With the oats, nuts, and fruit, it was more like a breakfast cookie, really, and strong justification for eating one as a meal replacement.
The recipe is based on Ghirardelli chocolate chip cookies
1 lb (4 sticks) butter, softened
1.5 cups granulated sugar
1.5 cups brown sugar, packed
4 large eggs
1 Tablespoon pure vanilla extract
3 cups white rice flour
0.75 cup almond flour
0.75 cup tapioca starch
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups whole oats
0.5 cup chopped, blanched almonds
0.5 cup dried cranberries
0.25 cup dried unsweetened coconut flakes
11.5 ounces Semi-Sweet Chocolate Baking Chips
1) In a stand mixer with a mixing paddle, beat together the softened butter and sugars. Add the eggs, one at a time, and beat until creamy. Beat in the vanilla.
2) In a separate bowl, whisk together the rice flour, almond flour, tapioca starch, baking soda, and kosher salt. In three parts, slowly incorporate the flour mixture into the butter mixture, mixing well after each addition.
3) Once the last portion of flour is added, mix in the oats, almonds, cranberries, chocolate chips, and coconut flakes. Mix until ingredients are incorporated evenly.
4) Scoop large mounds of cookie dough onto parchment-lined baking sheets.
5) Bake at 375 degrees Fahrenheit for 12 to 15 minutes, rotating the trays halfway through baking.
6) Leaving the cookies on the pans, pull the whole parchment sheet off the trays and allow to cool completely.
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