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Preheat oven to 350 degrees F. (If you have a convection oven, preheat it to 325 degrees F, convection.)
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Line 3 cookie sheets with parchment paper.
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In a small bowl, combine the all-purpose flour, salt, baking soda and grated lemon or orange peel. Set aside.
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In a large mixing bowl or in the bowl of a standing mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, until they are fully incorporated. Add in the vanilla extract and orange or lemon extract.
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Add in the flour mixture, beating just enough to combine. Then add the oatmeal flakes. Beat to combine, followed by the chocolate chips, pine nuts and raisins. Beat again to combine.
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Using a tablespoon or ice cream scoop, drop a large mound of cookie dough onto the prepared cookie sheets, spacing them a few inches apart. (The cookies will spread while baking, so you want to be sure they are not too close together.) Sprinkle with sea salt.
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Bake until the cookies are crispy and golden about 12 to 15 minutes. Repeat as necessary.
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Cool on a wire rack.
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Store the cookies in an airtight container until you are ready to eat them. They also freeze well for later use.
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Written and owned by Dena Testa Bray.
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Dena Testa Bray Enterprises, LLC
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All rights reserved.
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Gathering Flavors
