Anyhow, I made these cookies for donation last week and was not even sure I would post them here. However, I did receive a call that the recipients raved about them, so it changed my mind.
The best thing about these cookies is that they are have a myriad of textures and flavors. With ingredients like granola, oats, nuts and chocolate chips, the cookies are quite hearty. The strange thing about the cookies is that after baking, they are left on the cookie sheet and covered with foil for about 4 minutes before you transfer them to the cooling rack.
Also, the recipe stated it makes about 20 cookies and to mix 6 of the ingredients in a small bowl. 20 cookies are made with an ice cream scoop of dough, but I halved the size and got 7 dozen..you read it right-7 dozen! So that would mean that scooping as they stated would have made 3 1/2 dozen. Perhaps they were creating edible frisbees to get only 20 cookies?? Small bowl-not sure how they got over 11 cups of ingredients mixed up in a small bowl either. Luckily this recipe can easily be halved for a smaller number of cookies.
Babbling Brook Inn's Famous Cookies
adapted from Recipes from American Country Inns & Bed & Breakfasts
Ingredients
2 1/2 cups chopped walnuts (I used pecans)
2 1/2 cups semi sweet chocolate chips
1 cup white chocolate chips
1 cup of raisins (I omitted)
2 cups orange almond granola (I used vanilla almond)
2 1/2 cups of rolled oats (I used quick cooking)
2 tsp baking powder
4 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup water
4 eggs
2 tsp vanilla extract
2 cups or 4 sticks of butter
2 tsp vanilla extract
2 cups granulated sugar
2 cups brown sugar
Preheat oven to 375 degrees.
In one bowl, sift together flour, baking soda, baking powder and salt. Set aside. In another bowl, sitr together the first six ingredients. Set this bowl aside also.
Cream together the butter and two sugars in a large mixing bowl. Once it is light and fluffy, beat in the vanilla extract, eggs and water until all is smooth and evenly distributed. Fold in the flour mixture until no dry streaks remain. Lastly add the mix of the first six ingredients using a wooden spoon or clean hands.
Using a cookie scoop (if you want really large cookies) or a soup spoon, drop mounds of cookie dough onto baking sheet, spacing about 2 1/2 inches apart for large cookies or 1 1/2 inches apart for the smaller ones. For the cookie scoop size, you should have about 9 cookies per baking sheet and the smaller size, about 11 cookies per sheet.
Place filled baking sheet in oven and bake for 7-8 minutes. Then open the oven door, turn sheet and bake for an additional 4-5 minutes. While cookies are baking, take out the foil and tear off a piece big enough to cover the baking sheet. Remove baking sheet and, using pot holders to protect your hands, place the foil over the sheet of cookies. Let cool on pan for 5 minutes, the transfer to a rack with a spatula to finish cooling.
Repeat the forming and baking steps for the rest of the dough.
LAST YEAR: S'more Cookie Bars**