Name: Anytime Chocolate Chip and Oat Cookies
Yield: Makes about 22
Ingredients: ½ cup chopped pecans or walnuts; ½ cup raw seeds (such as pumpkin, sunflower, sesame, flaxseed, and/or hemp); ¼ cup unsweetened coconut flakes; 1 cup (125 g) all-purpose flour; ⅔ cup (83 g) whole grain flour (such as buckwheat, spelt, or rye); 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 1¼ tsp. baking soda; 1½ cups (packed; 300 g) light brown sugar; 1 cup (2 sticks) unsalted butter, melted, slightly cooled; 2 large eggs, room temperature; 1 Tbsp. vanilla extract; 8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves); 1 cup old-fashioned oats

seed and chocolate studded oat cookie with a big bite taken out of it

Photo by Laura Murray, Food Styling by Susie Theodorou

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

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Recipe notes

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