Few things in life can beat a batch of warm and tempting cookies fresh from the oven.

Following the wildly popular Classic Vanilla Crème Brûlées recipe, it’s time to divulge another easy baking recipe for dessert lovers. This time, cookies take the spotlight – specifically, these irresistible Cooper’s Cookies from Flourist. Flexible and crowd-pleasing, they are perfect to make at home with your little helpers because they will still turn out great without perfect accuracy.

This recipe recommends using Flourist Sifted Red Fife Flour, milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves, this flour serves as a healthier and more flavourful substitute for white all-purpose flour from the grocery store. That said, these cookies can be made with any type of (freshly milled) wheat flour, any type of sugar, and the add-ins can change based on what you have in your pantry. 

This version of Cooper’s Cookies includes walnuts, pecans, oats, and cacao nibs but you can also experiment with almonds, shredded coconut, chopped dark chocolate, or raisins. It is worth mentioning that this dough will benefit from some time in the fridge before baking, ideal for nap times, snack breaks, or short attention spans. These cookies get even better the second day too, making them a great cookie to make ahead!

COOPER’S COOKIES

Note: This recipe makes 45 medium-sized cookies.

Ingredients

3 cups or 410g Flourist Sifted Red Fife Flour or any freshly milled wheat flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 1/2 cups butter
1 1/2 cups or 300g granulated sugar
1 cup or 130g coconut sugar or brown sugar
3 eggs
1 tbsp vanilla
2 cups or 230g chocolate (cacao nibs, chopped dark chocolate, chocolate chips)
2 cups or 170g rolled oats
2 cups or 200g chopped nuts (pecans, walnuts or almonds)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Combine the wheat flour, baking powder, baking soda, salt, and cinnamon.

2. Cream softened butter in a stand mixer on medium speed for 3 minutes. Add sugar and mix until well combined. Add one egg at a time into butter and sugar, mix until well combined. Add vanilla.

3. With the mixer on low, slowly add the dry ingredients to the mixer. Mix until just combined. Remove bowl from the mixer and add in the nuts, oats, and chocolate. Mix with a spatula until just combined. 

4. Place cookie dough in the fridge until ready to bake.

5. For each cookie, drop roughly 1/4 cup of dough onto a parchment-lined cookie sheet. Bake for 15 minutes, rotating the pan once. Transfer to a cooling rack. Enjoy with a glass of milk of your choice!