Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- ½ teaspoon kosher salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 sticks unsalted butter, room temperature
- 3 large eggs
- 2 cups old fashioned rolled oats
- 2 cups carob or dark chocolate chips
- 1 ½ cups chopped pecans
- 2 cups unsalted, raw sunflower seeds
- 1 ½ cups raisins
Instructions
- In a very large mixing bowl (this makes a ton of dough. It was like a clown car of cookie dough 😉 ), cream butter, sugars, and vanilla until light and fluffy. Beat in the eggs one at a time until well combined. Slowly stir in the flour, baking powder, baking soda, and salt.
- Once just combined, stir in the oats, chips, pecans, sunflower seeds, and raisins. As long as you stick to the measurements, you can use any mix ins you like such as coconut, other nuts or seeds, Rice Krispies, potato chips – use your imagination.
- Form the dough into a large ball, cover the bowl with plastic and refrigerate 12 to 24 hours.
- When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment. Scoop the dough into golf ball sized portions and place on the sheet in four rows of three. You will have to bake in batches. I also put some of the dough in ramekins for a cookie cake. A regular sized cake pan or pie pan would work too!
- Bake 12 minutes until golden brown around the edges and barely baked in the center. Cookies will continue to firm up as they cool. Do not be tempted to overbake them. cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 1 week or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Whiskey in a Teacup by Reese Witherspoon
- Prep Time: 15 minutes
- Cook Time: 12 minutes