Oatmeal cookies, sans raisins

Brad loves him some oatmeal cookies. But oatmeal cookies usually go with raisins, and raisins don't go with Cassie, so we don't often make oatmeal cookies. With Cassie away for a little bit, Brad and I decided to whip up some oatmeal cookies. Ironically, the ones we made are loaded with goodies—chocolate chunks, dried cranberries, and nuts—but no raisins. We did include some coconut (another Cassie no-no), so it wouldn't feel like we were cheating Cassie out of any cookies. These are so tasty even Mom ate (at least) her share, even though they're gluten-full. We'll definitely make them again, just without the coconut when Cassie's around.

[Update: As of October 2020, Brad has now pronounced these his favorite cookies, better even than Katherine Redford's Chocolate Chip Cookies. 🤯]

Soft Trail Mix Oatmeal Cookies

Adapted from The King Arthur Flour Cookie Companion (2004)

Time: 18 minutes to make the dough + 18 minutes to scoop and bake each batch + 15–30 minutes for the dough to rest

Dry ingredients
180 grams (1½ cups) unbleached all-purpose flour
½ teaspoon fine salt
½ teaspoon baking soda
½ teaspoon cinnamon
200 grams (2 cups) rolled oats
1 cup dried tart cherries (140 grams); or dried cranberries (113 grams); or golden raisins (150 grams)
113 grams (1 cup) chopped pecans or walnuts
113 grams (⅔ cup) chocolate chips or chunks
21 grams (⅓ cup) unsweetened flake coconut (optional)

Wet ingredients
113 grams (1 stick/½ cup) unsalted butter, softened
27 grams (2 tablespoons) vegetable oil
200 grams (1 cup) brown sugar
1 large egg (~57 grams in the shell), lightly beaten
85 grams (6 tablespoons) sour cream or plain yogurt (regular or low-fat, not nonfat)
2 teaspoons (10 grams) vanilla extract

    1. Place the oven racks in the middle two positions; heat to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
    2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon.
    3. In a medium bowl, stir together the oats, dried fruit, nuts, chocolate, and coconut, if using.
    4. In a large bowl or stand mixer, cream together the butter, oil, and brown sugar. Add the egg, beating until fluffy, then beat in the sour cream or yogurt and vanilla. Scrape down the sides of the bowl. Stir in the flour mixture until just combined. Stir in the oat mixture until just combined. Refrigerate the dough for 15 to 30 minutes.
    5. Using a #40 (1½ T) cookie scoop, drop the dough onto the prepared baking sheets (about 12 per sheet). Bake until the cookies are light brown, about 12 to 14 minutes, rotating the baking sheets from front to back and top to bottom after 6 minutes. Remove from the oven and transfer to a cooling rack. Wait for the baking sheets to cool, then repeat with the remaining dough. Makes about 40 cookies.