everything cookies.

One of my favorite things to do when I'm bored is figure out if I can bake anything worthwhile with the ingredients I have on hand (with boredom usually comes laziness, so going to the store would be out of the question). So on Saturday in the midst of all the nothing I was involved in, I decided to try my hand at these everything cookies.

I've had these cookies bookmarked since Sara posted them, and I couldn't decide how I felt about them, after reading the recipe. Would there be too much going on? And the added step of chilling them for an hour really disagrees with my need for instant gratification.

Sara has never steered me wrong though, via her blog or her cookbook, so when I realized I had most of the ingredients on hand, I was in.

The only ingredient I didn't have was chocolate chips, and while I'm sure they are incredible in the recipe, I really didn't miss them one bit. D and I both chowed down on these delicious cookies in two days (ok, it was mostly me). I think leaving the chocolate out actually makes all the other flavors really shine; when I make them again (and oh, I will), I will probably keep the recipe as modified. Also, it looks like I need to add Aran's cookbook to my stash.


Recipe from Small Plates and Sweet Treats by Aran Goyoaga, as adapted on Sprouted Kitchen.

// 1/2 cup unsalted butter, room temperature
// 1/2 cup natural cane sugar
// 1/2 cup dark brown sugar
// 1 tsp. vanilla extract
// 1 egg, room temperature
// 1 cup gluten free all purpose flour
// 2 tsp. baking powder
// 2 tsp. baking soda
// 1 tsp. salt
// 1 tsp. ground cinnamon
// 1/4 tsp. ground nutmeg
// 1/2 cup oats
// 3/4 cup coarsely chopped pecans
// 2/3 cup unsweetened coconut flakes, roughly chopped

Combine the butter, cane sugar and brown sugar in a bowl or stand mixer and mix for three minutes.

Add the vanilla and egg and mix to combine, scraping the sides.

Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until dough just comes together.

Add the oats, pecans and coconut. Mix until ingredients come together; dough will be sticky. Transfer the dough to a piece of parchment and roll into a tight log 16'' long and about 2'' in diameter. Refrigerate for one hour.

Preheat the oven to 350'. Cut the cookie dough log into 1/2'' thick disks. Place the cookies on a parchment lined cookie sheet, spaced 2'' apart. Bake the cookies for 8-10 minutes, you want them to look slightly underbaked. They get very crispy if overcooked, err on the side of undercooking.

The raw dough or baked cookies keep for 5 days.