Dandelion has graciously offered their recipe for their delicious hearty Chocolate Oatmeal Cookie! You can give these to Dad for Father’s Day, to the Grads in your life on their special day, or for yourself any day of the week!
1 cup unsalted butter, room temperature
1 cup + 2 tablespoons brown sugar
½ cup sugar
1 teaspoon vanilla extract
1 ½ cup Cup 4 Cup (gluten free flour)
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
3 cups old fashioned oats
½ cup unsweetened shredded coconut
½ cup dried cranberries
½ cup cocoa nibs
1 ¾ cup 70% chocolate chips
Preheat oven to 350°F. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until mixture is creamy, about 3 minutes.
Add eggs and vanilla, and mix on medium speed until combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Add flour mixture to the wet ingredients in two additions, mixing on low speed to combine after each addition. Scrape down the sides of the bowl as necessary. Mix on low speed until just combined, about two minutes.
Add oats, coconut, cranberries, cocoa nibs, and chocolate chips to dough and mix on low speed until evenly distributed.
Scoop the dough into ¼ cup (2 ounces) portions onto a baking sheet lined with parchment paper or a silicone baking mat. Do not crowd the cookies; we recommend placing no more than 6 cookies on each baking sheet.
Bake for 12-14 minutes until light golden brown, rotating the cookie tray 180 degrees halfway through baking to ensure even coloring.