Because these are not your standard cookies--they are dense and chewy. They are packed with good healthy stuff: peanut butter, oatmeal, fruits and nuts and yes--chocolate chips. Though you can leave out the chocolate and add anything else you like. You make the batter, then mix in 4 1/2 cups of add-ins of your choice, so the variety is endless and can be as healthy or as decadent as you wish.
The original cookies were fairly heavy, so I took a tip from another commenter on the KA Flour blog, and added a teaspoon of baking powder to this last batch. It definitely helped lighten the cookies--may play with baking powder and baking soda some more in future batches. I also cut the brown sugar down by 1/4 cup and may try cutting it even more--with the chocolate and fruit these are sweet already!
The hardest thing is probably measuring out the peanut butter. I have a wonderful little device called a Wonder Cup, which is comprised of a plastic cylinder and a rubber plunger.. It's perfect for peanut butter or honey or other sticky stuff.
Hi Maize flour is a product of King Arthur Flour. It's not inexpensive, but if you want to add extra fiber to baked goods it's useful. Get on King Arthur's mailing list and you will be tipped off to sales--the worst thing about ordering from them is shipping costs, so free shipping is worth waiting for!
(adapted from a recipe on the King Arthur Flour web site: www.kingarthurflour.com )
- 1/2 cup butter, softened
- 1 cup peanut butter (any kind you like)
- 1 cup brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1/3 cup milk
- 1 1/4 cup unbleached all purpose flour
- 1/3 cup King Arthur Hi-maize Fiber (use additional AP flour if you don't have this)
- 1/3 cup non-fat dry milk
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 1/2 cups total add ins of your choice.
(My mix is usually 2 cups old fashioned oatmeal, 1 cup each of Craisins and semi-sweet chocolate chips and 1/2 cup chopped walnuts, but you can use anything from granola to M&Ms in this)
Preheat the oven to 350 F. Line cookie sheets with parchment paper.
Combine the butter, peanut butter, brown sugar and vanilla in a large bowl or the work bowl of your mixer. Blend well.
- Add the eggs and the liquid milk and mix to blend. Don't beat hard--it toughens the eggs.
- Add the flour, dry milk, cinnamon, salt and baking powder.Mix to blend.
Add your mix-ins and blend well.
- Use an ice cream scoop to scoop up balls of batter and drop them on your cookie sheets. These cookies don't spread a lot, but they are big--I get about 6 per cookie sheet. Wet your hands and flatten them slightly.
Bake for 18-20 minutes.You don't want the cookies to brown much or they will get too hard.
Makes about 15 cookies. These keep well for several days--if they last that long!