Nutty for Oats Cookies
Source of Recipe
King Arthur Whole Grain Baking Cookbook
Recipe Introduction
These are wonderful! Since I used M&Ms and milk chocolate in place of the chocolate chips, they tasted like Monster Cookies. I only got about 29 or 30 cookies instead of 38 but I'm not surprised since I used less "chips" than the recipe called for. They don't spread much, so no need to chill the dough before baking. Also, it doesn't specify "softened" butter but I went ahead and softened mine. And I used salted butter so I reduced the salt just a little.
List of Ingredients
2/3 cup smooth peanut butter (6 1/4 oz.)
4 T. unsalted butter (2 oz.)--half a stick
3/4 cup packed brown sugar (5 5/8 oz.)
1 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
2 large eggs
1 cup old-fashioned oats (3 1/2 oz.) ground for 30 seconds in a food processor
1 1/2 cups old-fashioned oats ( 5 1/4 oz.)
2 cups chocolate chips (12 oz.)--I used a mixture of M&M's, chopped Hershey bars, and a small amount of milk choc. chips and peanut butter chips--about a total of 1 1/3 cupsRecipe
Preheat oven to 350. Lightly grease 2 baking sheets or line w/parchment (I used my silpats).
Cream the peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in eggs, scraping the bowl once they're incorporated, then the ground oats, old-fashioned oats, and chocolate chips.
Drop the dough by tablespoonfuls (I used my cookie scoop) onto prepared pans.
Bake until barely set and just beginnning to brown around the edges, 11-13 minutes (I think I did about 8 or 9 min., can't remember exactly). It says to let them cool on the pans but I removed them to racks after 2 or 3 minutes.
Yield: 38 cookies
131 cal., 7 gm. fat, 1 gm. fiber
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