There is some nutrition in this family favorite, but this recipe is for pure enjoyment. Square Meal Dieters have no need to deny themselves the simple pleasures of life.
I wrote this recipe by weight for greater accuracy and precision, and because it is so much faster to weigh things out into a bowl on top of a scale.
This recipe makes at least 144 cookies (8 packs of 18), each weighing a bit more than 22 grams.
1. Warm a pound of butter, 4 sticks (4 ounces; 113 g), to room temperature.
2. Preheat the oven to 350 degrees.
3. In a small dish, add a large egg at a time; if acceptable, add to a very large (5-6 quarts) mixing bowl (we’re making 3 kilograms of cookies here!) Total of 4 large eggs, a little more than 200 grams.
4. Add 25 grams of high quality vanilla (I use Papantla vanilla purchased in Mazatlan).
5. Add 4 sticks of softened butter.
6. Add 200 grams of white sugar.
7. Add 200 grams of dark brown sugar.
8. Mix these ingredients with an electric beater.
9. Add 450 grams of white flour.
10. Add 12 grams of baking soda.
11. Add 6 grams of salt.
12. Add 500 grams of rolled oats.
13. Add 200 grams of dried cranberries.
14. Add 200 grams of raisins.
15. Add 100 grams of crumbled walnuts.
16. Add 100 grams of almond slivers.
17. Add 700 grams of chocolate chips (semi-sweet are best)
18. Add 150 grams of unsweetened coconut
19. Mix slowly at first with the electric beater. Then mix well.
20. Line cookie sheets with parchment paper.
21. Pack a mini ice cream scoop with dough (this weighs a little more than 22 grams).
22 Put on the cookie sheet.
23. Allow a little space for expansion and fill the sheet, leaving two boundaries on opposite sides for comfortably grasping and turning the sheet, midway through the baking, and removing at the end.
24. Add the cookies to the preheated oven.
25. Bake 18 minutes for CHEWY. 20 minutes for CRISPY. 20+ minutes for extra crispy.
26. Set two timers – one for the midpoint. Midway through the cycle, turn the cookie sheet 180 degrees.
27. Cool on a wire rack. Tent parchment paper over them. Takes at least 45 minutes to drive off the excess moisture.
28. Wrap bundles of 2 cookies, bottom to bottom, in plastic wrap.
29. Tightly pack 9 bundles of 2 cookies into a standard quart size freezer bag. Push out as much air as possible to keep them fresher.
30. Enjoy some cookies at room temperature and freeze the rest of the bags of cookies.
31. Cookies taste great right out of the freezer. No need to thaw.
32. Great with milk, coffee or tea.
33. Bags of cookies make great gifts. They travel well through the mail.