Well, today was a chill-out kinda day around here. Didn’t have to work (should have worked), house was clean (no it wasn’t), there were no errands to run (except for the grocery, bank, and post office), and the weather was delightful (except for the snow, wind and gray skies).
I decided that cookies were necessary, but I also am on a strict diet regimen in order to loose, like, what feels like hundreds of pounds. I thought I would try a Vodka and potato chip diet just to be different, but I’m missing my protein. I’ve already blown that, but I did compromise today with a yummy, healthy cookie (except for the stick of butter and the chocolate chips).
- 3 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour (today I used Buckwheat flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup natural peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups salted whole peanuts
- 2 cups semisweet chocolate chip
- 1 cup dried cranberries
- 3/4 cup chopped hazelnuts
- 3/4 cup pretzels chopped
1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in hazelnuts, cranberries, pretzels and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.