So, I have a question.
(If you have ever been in a relationship, ever, you know how serious things just got).
I mean, this is pretty serious. Possibly one of the most serious questions of all time.
Cookies or cupcakes?
You guys, I’m so sorry I had to drag you in to this. The thing is, I just cant decide. I mean, I loooovvveee cupcakes. They’re perfect because they’re smaller than a piece of cake so you can eat like six of them and be totally fine (someone please check my math… actually, don’t.) Frosting is pretty much the greatest thing ever. And if the cupcakes are filled with some sort of deliciousness, it’s pretty much game over.
But then cookies kind of sneak up on you. They take, like, half the time to whip up and the recipes pretty much never fail. Since they’re even smaller than cupcakes you can eat at least a bakers dozen (math…nevermind). And you can add in all sorts of crazy things like cranberries, pistachios, coconut and white chocolate, which makes them super special and maybe a little healthy and it’s just like…. Boom, cookies.
Had I just eaten one of these cookies and Ina Garten were to hold me at knifepoint and asked me “Cookies or cupcakes, Jamie?!” I would yell “COOKIES!” at the top of my lungs. These are chewy, flavorful, and just really unique in a very good way. You make the dough one night and bake them up the next day like it’s no big deal. They’re great for a meal, for snaking, for sharing, hoarding, showing off to your friends … whatever you want to do with these cookies, they really will be pretty much perfect.
So, you guys, what’s it gonna be? Cookies or cupcakes? Try these and I guarantee you’ll be on Team Cookie. At least for a few days.
Prep time: At least 3 hours (mostly idle) | Bake time: 20-22 minutes |Total Time: At least 3.5 hours
Yield: Approximately 20 cookies
- 1 3/8 sticks unsalted butter (1/2 cup plus 3 tablespoons) at room temp
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 ¼ cup plus 2 tablespoons all purpose flour
- 2/3 old fashioned rolled oats (no substitutions!)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup white chocolate chips
- ¾ cup shelled pistachios, crushed
- ¾ cups dried cranberries
- 1 cup shredded coconut, sweetened
In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugars until the mixture is light and fluffy, about 3-5 minutes, making sure to stop the mixer a few times to scrape down the side of the bowl. Add in eggs, one at a time, then vanilla and mix for another 2-3 minutes on medium.
In a separate bowl, mix together the flour, oats, baking soda, salt and coconut. Slowly add the dry ingredients to the wet and mix until just combined. Gently fold in the chocolate chips, pistachios and cranberries. Cover the dough with saran wrap and pop it in the fridge for at least 3 hours and up to 24 hours to let the flavors blend and the dough solidify slightly (I did mine overnight and it was perfect!).
When the dough is ready, preheat your oven to 350 ° F. Line a cookie sheet with parchment paper and scoop out heaping tablespoons of dough, spacing them about 2 inches apart. Bake for 20-22 minutes, or until edges are firm and slightly golden brown and the centers look just underdone. Remove from oven and let cool on the sheet for about 5 minutes, then transfer to wire rack to cool completely. Team Cookie!
Adapted from Flour Cookbook.