Friday, September 30, 2005

Flat but good

Peanut Butter Jumbos
The Great American Cookie Cookbook Copyright 2001

½ cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 ½ cup peanut butter
3 eggs
2 teaspoons baking soda
1 teaspoon vanilla
4 ½ cup uncooked old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup candy-coated chocolate pieces

Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper.

Beat butter, sugars, peanut butter and eggs in large bowl until well blended. Blend in baking soda, vanilla and oats until well mixed. Stir in chocolate chips and candy pieces.

Scoop out about 1/3 cup dough for each cookie (I used my 2-tblsp cookie scoop). Place on prepared cookie sheets, spacing about 4 inches apart. Press each cookie to flatten slightly. Bake 15 to 20 minutes or until firm in center. (My smaller cookies took about 12 minutes.) Remove to wire racks to cool.

Makes about 1 ½ dozen cookies. (I got 4 1/2 dozen)

I didn't realize these were flourless cookies until I started making them. But it was too late to turn back so I gave them a try. These are very flat cookies. I don't mind the structural flatness but I think they could have used a touch of salt to perk up the flavor. I wasn't sure that I would make these again when I first tasted them, after baking them. But when I ate one (okay, two) for breakfast the next day, I decided that I would probably make these again, with a touch of salt added to the recipe. These are chewy and filling so they'll make a nice snack too. Oatmeal is healthy, right?

Another recipe from The Great American Cookie Cookbook. Previously I made the Cherry Butterscotch Bars. This cookbook is great for finding a recipe for just about any type of cookie or bar you could possibly want.

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