Wednesday, December 31, 2008
Quadruple Peanut Cookies
Happy New Year's Eve! I created these cookies, which include chunky peanut butter, chopped peanuts, peanut M&Ms, and peanut chips, when trying to recreate some cookies given to me by a friend. The recipe for those cookies was top secret, so I decided to see what I could come up with. These are not those cookies, but they're also very good. My base recipe was from Dorie Greenspan's peanut butter crisscrosses. Quadruple Peanut Cookies 2 c flour 1/2 c oatmeal 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 2 sticks of unsalted butter, room temp. 1 c chunky peanut butter 1 c light brown sugar, packed 3/4 c sugar 2 eggs 1/2 c peanuts, chopped (if you use salted, you can omit the salt above) 7 oz peanut M&Ms (approx.) 6 oz mixed peanut and milk chocolate chips Preheat the oven to 350 degrees. Mix the flour, oatmeal, baking soda, baking powder, and salt together in a medium bowl and set aside. In a mixer, first cream the butter and then add the peanut butter, mixing for about a minute. Then add in the sugars and beat well, 2-3 min. Add the eggs, one at a time, and scrape down the sides of the bowl. Then add the dry ingredients, mixing only until just blended. Stir in the chopped peanuts, the M&Ms, and the peanut and milk chocolate chips. The dough will be very soft and sticky. On cookie sheets lined with parchment paper, drop the cookies by tablespoons spaced about 2 inches apart. Bake the cookies for about 12-14 min., rotating the trays from top to bottom and back to front halfway through. You don't want to overcook these. The cookies should be light brown on the bottom, lighter on top, and they will still be soft and moist. Let them cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.