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Whisk together the flours, baking soda, baking powder and salt. Set aside.
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In a separate bowl, mix together the coconut flakes, oats, baking pearls, rice cereal and white chocolate chunks. Also set aside.
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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.
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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.
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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.
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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.
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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.
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These cookies are best if eaten within about 36 hours of baking, and are best on the first day.