monster cookies | fresh milled flour

yield: ~20 cookies

prep time: 20 min
rest time: 20–30 min
bake time: 11–14 min
total: ~1 hr

watch bake with me video here

ingredients

• 1 cup + 2 tbsp salted butter, softened
  
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temp
• 1 egg yolk
• 1 tbsp vanilla extract
• 250 g fresh milled soft white wheat flour, fine grind
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups rolled oats
• 1–2 tbsp milk or cream
• 1 1/4 cups m&m’s
• 1 cup crushed pretzels
• 1 cup chopped semi-sweet chocolate
• 1/2 cup mini peanut butter m&m’s

instructions

1. preheat your oven to 350 f (177 c). line baking sheets with parchment paper.
2. in a medium bowl whisk together the flour, baking soda, baking powder, and salt. set aside.
3. in a large bowl or stand mixer cream the butter and sugars together until light and fluffy (2–3 min).
4. beat in eggs, egg yolk, and vanilla until smooth.
5. gradually add the dry ingredients to the wet, mixing just until combined.
6. mix in oats and 1 tbsp milk or cream. dough should be soft and slightly sticky. add more if needed.
7. fold in all mix-ins evenly.
8. cover and rest dough in the fridge for 20–30 min.
9. scoop dough into 2–3 tbsp portions and space evenly on baking sheets.
10. bake 11–14 min or until edges are set and centers look slightly underdone.
11. cool 5–10 min on the baking sheet, then transfer to a wire rack to cool completely.

fresh milled flour tips

• resting the dough helps hydrate the bran and improves texture. this keeps cookies soft instead of crumbly.
• fresh milled flour absorbs more moisture. adjust with a small amount of milk or cream if the dough feels dry.
• don’t over bake. whole grain cookies brown faster and will continue to set as they cool.
• letting cookies cool on the pan first helps them finish setting without falling apart.