Tuesday, March 24, 2009
I have a new favorite cookie. Back in December one of the gals brought this cookie and recipe to our cookie exchange. What I love about it is that it stays chewy for a few days. I hate cookies that are great warm, but then turn into bricks the next day. Besides that, it has the best combination of oats, chocolate chips, and peanut butter.
I've also had to play with this recipe and it still works. You'll see that it calls for 4.5 cups of oatmeal. Twice now I have started the recipe only to get to the end and realize that I don't have enough oatmeal. So I've had to add flour to finish it off properly.
An important note is that it says "do not overbake". In fact, you want to pull them out just a tad underdone than you normally would. Then, let them cool completely before transferring them to a rack or lifting them. They are too soft when hot and will fall apart otherwise.
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.