These cookies are very forgiving and flexible. They are great to make with kids because they will still turn out great without perfect accuracy. They 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 includes walnuts, pecans, oats, and cacao nibs but try this with almonds, shredded coconut, chopped dark chocolate, or raisins instead of chocolate. Also, this dough will benefit from some time in the fridge before baking, perfect for nap times, snack breaks, or short attention spans. 

Cooper's Cookies
~ adapted from New York Times Cooking
Makes 45 medium-sized cookies
3 cups/410g Flourist Sifted Red Fife Flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1tsp Salt
1 1/2 cups butter
1 1/2/300g granulated sugar
1 cup/130g coconut sugar or brown sugar
3 eggs
1 tbsp vanilla
2 cups/230g chocolate (cacao nibs, chopped dark chocolate, chocolate chips)
2 cups/170g rolled oats
2 cups/200g chopped nuts (pecans, walnuts or almonds)

Preheat your oven to 350 degrees. Combine the Flourist Sifted Red Fife Flour, baking powder, baking soda, salt, and cinnamon.

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.

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. 

Place cookie dough in the fridge until ready to bake.

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 the milk of your choice!