Active time: 30 mins
Total time: 5 hours, including chilling
Makes 14-16 Cookies
Dairy
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2 sticks (16 tablespoons) unsalted butter, room temperature
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2 large eggs
Pantry
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¾ cup all purpose flour (105 g)
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⅓ cup whole wheat flour (43 g)
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1 ½ cups whole rolled oats (180 g)
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1 tsp baking soda
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1 ½ tsp salt
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2 tsp turmeric
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1 tsp cinnamon
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1 tsp cardamom
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2 tablespoons flax seed (20g)
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⅔ cup finely shredded coconut flakes (40g)
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8 ounces (1½ cups tightly packed cups) dark brown sugar
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2 ½ teaspoons vanilla extract
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1 cup sour cherry jam (Divina brand sour cherry spread is best)
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Flaky sea salt, for sprinkling
1. Combine the Dries:
In a medium bowl, stir together ¾ cup all-purpose flour (105 g), ⅓ cup whole wheat flour (43 g), 1 ½ cups whole rolled oats (180n g), 1 tsp baking soda, 1 ½ tsp salt, 2 tsp ground turmeric, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 2 tablespoons whole flax seed (20g) and ⅔ cup finely shredded coconut flake (40g).
2. Cream the butter and sugar:
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine 2 sticks of butter and 8 ounces (1½ tightly packed cups) of dark brown sugar. Beat on medium until fluffy and light tan in color, about 2 minutes.
Scrape down sides of bowl. Add 2 eggs and 2 ½ teaspoons vanilla extract. Beat again on medium-low just to incorporate.
3. Combine and Scoop:
Add the dry ingredients and mix on low until combined, 30 seconds to 1 minute.
Line a small baking sheet or plate with parchment. Using a 2-ounce ice cream scoop or ¼ cup measure, scoop and portion out 12 cookies, and arrange them side by side on parchment. We’re not going to bake them here so it's okay if they touch.
Using the backside of a teaspoon measure, make a fairly deep divot on the top of each cookie. Fill each divot with about 2 teaspoons sour cherry jam. Cover with plastic wrap and transfer to the fridge to let dough hydrate and chill for at least 2 hours and up to overnight.
Once chilled, transfer the plate or baking sheet to the freezer to freeze until firm (or until ready to bake at a later date.) Once frozen, cookies can be transferred to a resealable container and kept frozen at this point for up to several months).
4. Bake:
Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Arrange 5 cookies on each sheet, or as many as you’d like to bake off.
Bake, rotating the sheets 180 degrees halfway through, until no longer wet on top and golden brown at the edges, 15-18 minutes. If they come out misshapen at all, you can use a spatula to scoot the unruly edges back in towards the center to create a more perfectly round cookie. Or just embrace their wild side.
Let cool slightly, then sprinkle with flaky sea salt and transfer to a wire rack to finish cooling completely.
