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There's a party goin' on right here! A cookie party, that is. So much going on, so much fun.

Additional flavours not included in the cookie title (it was getting absurdly long..) are toasted oats, orange zest, and vanilla. Make the whole batch and freeze what you don't eat...haha, if that actually happens.

P.S. oat flour is simply ground up oats, which you can do in a blender. The oat flour makes for a more tender, delicate cookie, but still holds all the party guests together!

Ingredients
  • 3 cups rolled oats
  • 1 1/4 cup softened butter*
  • 1 1/4 cups brown or coconut sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 tsp orange zest
  • 2 2/3 cups oat flour OR 2 1/4 cups all-purpose flour
  • 1 tsp each baking powder and baking soda
  • 1/2 tsp salt
  • 1 cup milk chocolate covered almonds, chopped
  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup yogurt or white chocolate chips
  • 3/4 cup dried cranberries or cherries, coarsely chopped
  • 1 cup coarsely chopped salted pretzels**
Instructions

  1. Preheat oven to 350°F (180°C). Place oats onto large sheet pan, in one even layer, and toast in oven for 10 minutes. Cool completely and set aside. Leave oven on.

  2. In a large bowl, beat butter with brown sugar until fluffy. Beat in eggs, one at a time; stir in vanilla and orange zest, if using.

  3. In a separate bowl, mix oat flour, baking powder, baking soda and salt. Add to butter mixture and stir until combined. Stir in toasted oats and remaining ingredients.

  4. Scoop out dough into 2-inch (5 cm) balls; place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Bake, in batches, for 9-11 minutes or until golden; transfer to rack to cool completely. Cookies freeze well, stored in air-tight container, for up to 3 months.

  5. Makes about 60 cookies.

Recipe Notes

*use coconut oil in place of butter, but prepare for cookie to be more crisp

**use gluten-free pretzels and oat flour to make these cookies GF 😊