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Everybody’s After School Cookies Recipe

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4.3 from 4 reviews

Everybody’s After School Cookies are a delightful combination of chocolate chip, oatmeal, and snickerdoodle flavors, perfect for a comforting treat that appeals to all ages. These cookies feature a soft, chewy texture with a cinnamon-sugar coating, making them irresistibly tasty and ideal for an after-school snack or anytime indulgence.

Ingredients

For the Dough:

  • 1 cup (225g) unsalted butter, at room temperature
  • 1 1/2 cup (300g) granulated sugar
  • 1/4 cup (57g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 1/2 cups (250g) old-fashioned rolled oats
  • 2 cups (256g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (256g) bittersweet or semisweet chocolate chips
  • 1 cup (145g) raisins

For Coating:

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • A big pinch of kosher salt

Instructions

  1. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, or using a medium bowl with electric hand beaters, cream the butter on medium speed for about 1 minute until smooth.
  2. Add Sugars and Beat: Add the granulated sugar and light brown sugar, then beat on medium speed for 3 to 5 minutes until the mixture is aerated and fluffy.
  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating for 1 minute between each addition to ensure full incorporation, then add the vanilla extract. Scrape down the bowl as needed.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the rolled oats, all-purpose flour, cream of tartar, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
  5. Combine Wet and Dry: Add all the dry ingredients at once to the butter mixture and beat on low speed just until combined.
  6. Stir in Chocolate and Raisins: Remove the bowl from the mixer and gently fold in the chocolate chips and raisins to distribute evenly through the dough.
  7. Chill the Dough: Cover the dough with plastic wrap or transfer it to a sealed container and refrigerate for at least 1 hour or overnight to firm up the dough and develop flavors.
  8. Prepare for Baking: Place an oven rack in the upper third of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Make Cinnamon Sugar Coating: In a small bowl, whisk together granulated sugar, ground cinnamon, and a pinch of kosher salt.
  10. Form and Coat Cookies: Scoop dough into 2 tablespoon-sized balls. Roll each ball thoroughly in the cinnamon sugar mixture to coat well.
  11. Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow space for spreading.
  12. Bake: Bake the cookies for about 12 minutes, or until golden and puffed. Rotate the pan once halfway through baking for even results.
  13. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  14. Storage: Store cooled cookies in an airtight container for up to 4 days. Unbaked dough balls (not coated in sugar) can be frozen; freeze on a baking sheet first, then transfer to a freezer-safe bag. Bake from frozen for approximately 14 minutes.

Notes

  • This recipe can be successfully adapted to gluten-free by using gluten-free oats, King Arthur Flour gluten free flour blend, adding 1/2 teaspoon xanthan gum, and an extra egg yolk to maintain texture.
  • Refrigerating the dough is essential for flavor development and dough handling.
  • The cinnamon sugar coating adds a snickerdoodle inspired finish, but can be omitted if preferred.
  • Chocolate type (bittersweet or semisweet) can be adjusted based on personal sweetness preference.

Find it online: https://cookedbysarah.com/everybodys-after-school-cookies-recipe/