Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- kosher salt, to taste
Mix-ins
- 6 tablespoons cold unsalted butter
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup chocolate chips
- ⅓ cup chopped dates
Wet Ingredients
- ½ cup heavy cream (plus extra for brushing)
- 1 tablespoon vanilla extract
- ⅓ cup melted peanut butter
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Measure all ingredients beforehand to keep the butter cold throughout the process.
- Mix Dry Ingredients and Butter: In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and a generous pinch of kosher salt. Grate the cold unsalted butter over the dry ingredients and stir thoroughly to distribute the butter in tiny pieces evenly, ensuring no large pockets remain.
- Add Mix-ins: Stir in the sliced almonds, flaked coconut, chopped dates, and chocolate chips into the flour and butter mixture.
- Combine Wet Ingredients: In a measuring cup, whisk together heavy cream and vanilla extract.
- Form Dough: Make a well in the center of the dry ingredients and add the melted peanut butter. Stir to start incorporating, then add the cream and vanilla mixture. Mix until the dough comes together, using your hands if necessary. If the dough feels too dry, add extra heavy cream a tablespoon at a time until it forms a cohesive dough.
- Shape Cookies: Divide the dough into 10 equal portions (about 2-3 tablespoons each) and form each into a cookie shape roughly just under 1 inch thick. These cookies will not spread much during baking.
- Arrange and Brush: Place the shaped cookies 1-2 inches apart on the prepared baking sheet. Brush each cookie lightly with extra heavy cream for a slight glaze.
- Bake: Bake the cookies for 10-12 minutes or until they turn golden brown around the edges.
- Cool and Store: Let the cookies cool completely on the baking sheet. Store wrapped in foil or an airtight container at room temperature; they also keep well chilled.
Notes
- Ensure the butter is cold to achieve a flaky, tender texture in the cookies.
- If the dough feels too dry, add heavy cream gradually to help bring it together.
- Cookies won’t spread much, so shaping the dough into relatively flat rounds is important.
- Dates add natural sweetness and chewiness, but you can substitute with raisins or dried cranberries.
- Store cookies in a sealed container to maintain freshness for several days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
