Another day, another batch of Nut-free Chocolate Chip Grand Finale Cookies. I only had one cup of quick cooking oats (recipes needs two) so I substituted old fashioned oats. The result? Fabulous texture but fragile! Several broke when I lifted them to a cooling rack. You don’t see those here because, well, breakfast …… #chocolatechipcookies #oatmealraisincookies #grandfinalecookies #nutfreecookies #cookies #cookiesofinstagram

NUT FREE CHOCOLATE CHUNK GRAND FINALE COOKIES

• 1 cup all-purpose flour
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 1 large egg
• 1/4 cup orange juice
• 1-1/2 teaspoons vanilla extract
• 2 cups quick cooking oats
• 2 cups chocolate chips
• 1 cup shredded coconut
• 1/2 cup raisins
Preheat the oven to 350 degrees. Lightly grease cookie sheets. Mix the flour, baking soda, baking powder, cinnamon and salt in a bowl and set aside. In the bowl of an electric mixer, beat the butter, brown sugar and sugar at medium speed for about 2 minutes or until smooth, creamy and well blended. Add the egg, orange juice and vanilla extract and beat them in, blending thoroughly. Add the flour mixture and blend it in thoroughly. Add the oats, chocolate chunks, coconut and raisins and mix them in. Scoop heaping tablespoons of dough and place on the cookie sheets, leaving some place between the blobs for the cookies to spread. Bake for 14-16 minutes or until golden brown and crispy. Let cool on the cookie sheets for 3 minutes then remove to a cake rack to cool completely.

Makes 36-42 cookies