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Oatmeal Cookies with Cocoa Puffed Rice Cereal, Coconut Flakes and White Chocolate Chunks

Tongass Forest Cookies

Adapted from David Muniz and David Lesniak
Course Dessert
Cuisine Cookies
Keyword cereal
Author TheSpicedLife

Ingredients

  • 200 g (1 1/3 cups) AP flour
  • 100 g (2/3 cup) white whole wheat flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t kosher salt
  • 1 cup flaked coconut, lightly toasted
  • 2 cups old fashioned rolled oats
  • 1/2 cup Valrhona dark chocolate baking pearls
  • 1 1/2 cups cocoa puffed rice cereal
  • 2 3-oz white chocolate bars chopped into chunks
  • 8 oz (1 cup/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed, light brown sugar
  • 2 large eggs
  • 1 t ground vanilla beans (sub more extract if you don't have ground vanilla beans)
  • 2 t vanilla extract
  • vanilla salt for sprinkling

Instructions

  1. Whisk together the flours, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl, mix together the coconut flakes, oats, baking pearls, rice cereal and white chocolate chunks. Also set aside.
  3. Beat the butter, preferably in a stand mixer, until smooth and creamy. Scrape down the sides and bottom of the bowl. Add both sugars and beat until light and fluffy on medium high speed, about 5 minutes total.
  4. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating to incorporate after each one. Beat in the ground vanilla beans and vanilla extract. Beat on medium speed to completely incorporate for 2 minutes.
  5. Scrape down the sides and bottom of the bowl again. Add the flour mixture and mix on low speed. When it is mostly mixed in, add the mix-ins (coconut flakes, rice cereal, oats, etc). I was able to completely and evenly incorporate them using the low speed on the mixer, but if you have trouble dampen your hands and use your fingers.
  6. Scrape the cookie dough into a bowl with an airtight seal. Press waxed paper over the dough to create a complete seal, and then also seal the bowl. Let chill in the refrigerator for at least 1 hour and up to 36 hours.
  7. When you are ready to bake the cookies, preheat the oven to 350 F. Line your cookie sheet with parchment paper or a silicone mat. Scoop 3-tablespoon sized balls of dough onto the sheet-6 cookies to a sheet. Flatten slightly and sprinkle with vanilla salt. Bake for 10-12 minutes, until browning at the edges and set in the middle. Let cool for 10 minutes on the cookie sheet and then transfer to a cooling rack.
  8. These cookies are best if eaten within about 36 hours of baking, and are best on the first day.