Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup old fashioned rolled oats
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- Pinch of kosher salt
Wet Ingredients
- 6 tablespoons cold unsalted butter
- ½ cup heavy cream, plus extra for brushing
- 1 tablespoon vanilla bean paste
- ⅓ cup melted peanut butter
Add-ins
- ½ cup sliced almonds
- ½ cup flaked coconut
- ⅓ cup chocolate chips
- ⅓ cup chopped dates
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Incorporate Butter: In a large bowl, combine the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and a generous pinch of kosher salt. Grate the cold unsalted butter over the dry ingredients and gently stir to distribute it evenly into tiny pieces, ensuring no large pockets of butter remain.
- Add Nuts, Coconut, Dates, and Chocolate Chips: Stir the sliced almonds, flaked coconut, chopped dates, and chocolate chips into the flour and butter mixture to incorporate these flavorful add-ins evenly.
- Combine Wet Ingredients and Form Dough: In a measuring cup, whisk together the heavy cream and vanilla bean paste. Create a well in the center of the dry ingredients, add the melted peanut butter, and stir to combine. Pour in the cream and vanilla mixture, stirring continuously to bring the dough together. Use your hands if needed to fully incorporate the ingredients. If the dough feels too dry, add more cream one tablespoon at a time until it’s manageable.
- Shape Cookies: Divide the dough into equal portions, about 2 to 3 tablespoons each. Form each portion into a cookie shape slightly less than one inch thick, noting these cookies will not spread much during baking.
- Arrange and Brush Cookies: Place the cookies on the prepared baking sheet, spacing them 1 to 2 inches apart to allow for baking expansion. Lightly brush the tops of the cookies with additional heavy cream for a glossy finish.
- Bake and Cool: Bake the cookies for 10 to 12 minutes until golden brown around the edges. Remove from the oven and allow them to cool completely on the baking sheet before transferring. Store wrapped in foil or in an airtight container at room temperature. These cookies also keep well refrigerated and can be enjoyed cold.
Notes
- Use cold butter grated finely into the flour to create a tender, flaky cookie texture similar to biscuit dough.
- The dough is thick and may require using your hands to fully bring it together.
- Adding more cream gradually helps manage dough consistency if it’s too dry.
- Cookies will not spread much during baking, so shaping them to desired size before baking is important.
- Store cookies at room temperature wrapped or in an airtight container for up to several days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
