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So I think I'm going to start calling these the "Peacemaker Cookies" or the "Something for Everyone Cookies". I don't know, I'm still comming up with a good name! But it cracked me up when I read the comments before that said something like "Want to make some cookies, but don't know what kind you want? Try these, they have it all!" Totally true!
Ingredients1 cup (1/2 lb.) unsalted butter, at room temperature1 cup granulated sugar1 cup firmly packed light brown sugar3/4 cup creamy peanut butter2 large eggs1 teaspoon vanilla2 cups all-purpose flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/2 teaspoon salt2 cups chocolate chips (12 oz.)1 1/2 cups quick-cooking rolled oats1 cup unsalted roasted peanuts, chopped
Preparation1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Recipe from Sunset Magazine
So I think I'm going to start calling these the "Peacemaker Cookies" or the "Something for Everyone Cookies". I don't know, I'm still comming up with a good name! But it cracked me up when I read the comments before that said something like "Want to make some cookies, but don't know what kind you want? Try these, they have it all!" Totally true!
Ingredients1 cup (1/2 lb.) unsalted butter, at room temperature1 cup granulated sugar1 cup firmly packed light brown sugar3/4 cup creamy peanut butter2 large eggs1 teaspoon vanilla2 cups all-purpose flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/2 teaspoon salt2 cups chocolate chips (12 oz.)1 1/2 cups quick-cooking rolled oats1 cup unsalted roasted peanuts, chopped
Preparation1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Recipe from Sunset Magazine
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