30.05.2008 Ranger Cookies

Here is a chewy, chock-full-of-goodies cookie for you!
Feel free to sub different nuts for the peanuts, dried fruits…or whatever floats your boat.

1 cup (125 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (112 g) nondairy butter
1/4 cup (55 g) packed light brown sugar
1/4 cup plus 2 tablespoons (75 g) granulated sugar
1/4 cup (60 g) nondairy sour cream or plain soy yogurt
1 teaspoon pure vanilla extract
1/2 cup (39 g) quick-cooking oats
1/2 cup (47 g) shredded coconut
1/4 cup (39 g) granulated or chopped peanuts
1/4 cup (44 g) nondairy semisweet chocolate chips
1 cup (40 g) whole-grain cereal flakes

Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
In a medium bowl, sift together flour, baking soda, baking powder, and salt.
With an electric mixer, cream butter, sugars, and sour cream or soy yogurt together, until fluffy.
Fold dry ingredients into wet. Fold in oats, coconut, peanuts, and chocolate. Delicately fold in flakes, trying not to crush them too much.
Divide dough into 16 equal portions. Flatten on prepared cookie sheets: the cookies don’t spread much while baking, but leave about 1 inch (2.5 cm) between them.
Bake for 11 minutes or until nicely colored around the edges. Wait 5 minutes before transferring them to a wire rack to cool completely.

Yield: 16 cookies