Bring the kitchen sink for this recipe, this is a great alternative for the chocolate chip cookie from chef Tiffany MacIsaac that includes cherries and coconut.
1 cup butter, softened to room temperature
1 packed cup light brown sugar
2 tablespoons dark brown sugar
¼ teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
¼ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon powdered ginger
2½ cups oats
¾ cup dry cherries
½ cup whole hazelnuts
⅓ cup + 1 tablespoon chopped dark chocolate
2 tablespoons chopped candy ginger
¼ cup toasted sweetened coconut
Maldon salt (optional)
- Preheat oven to 325 degrees. Using a hand mixer or stand mixer, cream butter and sugars together until fluffy.
- In a separate bowl, whisk to combine eggs and vanilla. Resume mixing butter mixture and slowly add eggs, pausing to scrape sides of bowl.
- In a medium bowl, combine flour, baking soda, salt, and spices. Add to wet ingredients and mix to combine, scraping bowl. Use a spatula to stir in oats followed by cherries, hazelnuts, chocolate, candy ginger, and coconut flakes. Stir until just mixed. Transfer dough to refrigerator and chill for at least 45 minutes.
- Line a cookie sheet with parchment paper. Use a cookie scoop to portion out balls of cookie dough evenly onto tray. Gently tap the tops to flatten but don’t press down. Sprinkle 3 to 4 grains of maldon salt on top of the cookie dough.
- Bake for 8 minutes, turn tray, then bake for 6 to 8 more minutes—until golden on the edges but still slightly soft in the middle.
Recipe ByChef Tiffany MacIsaac formerly of Birch & Barley and Buttercream Bakeshop in Washington, DC
Contributing CityWashington DC