Page 135 - 2016TOHCookbook

PREPARATION
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer fitted with the flat beater attachment, beat together the butter and sugars on medium speed until light and fluffy. Add the vanilla and the eggs, one at a time, beating until combined.
3. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
4. Add the flour mixture to the butter mixture a little bit at a time, beating until well combined.
5. Add the oats, chips, coconut, raisins, cereal and nuts. Using a rubber spatula, stir into the batter by hand until well incorporated. Refrigerate the dough for at least 30 minutes.
6. Using a cookie scoop, spoon or your hands, form the dough into balls about 2 inches in diameter. Drop onto baking sheets.
7. Bake the cookies until just browned around the edges, 10 to 15 minutes. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
* You can customize the add-ins based on what you like. Increase one ingredient and decrease another based on what you like and what’s in the pantry. Don’t skip the Grape-Nuts, as they’re the secret ingredient.
* This cookie dough also freezes well. Make a batch, form into cookies on a baking sheet, then freeze on the baking sheet. When completely frozen, place in a freezer-safe bag or container. When ready to bake, simply remove the number of cookies you want, place on a baking sheet and bake as directed for a few additional minutes.
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