A friend pressed this recipe into my hand (OK, sent it in an email from her iPhone) and said it was the best cookie recipe ever. I was intrigued because it’s a flourless oatmeal cookie. When I adapted the recipe, I left out the M&Ms and increased the chocolate chips; I also lessened the total amount of sugar, but increased the brown sugar by 1/2 cup. The cookies are plenty sweet and nicely chewy — every bit as delicious as she promised.
| ||3 || eggs |
| ||1¾ || cups packed light brown sugar |
| ||¼ || cup granulated sugar |
| ||½ || tsp. salt |
| ||½ || tsp. vanilla extract |
| ||1½ || cups crunchy peanut butter |
| ||½ || cup butter, softened |
| ||1 || cup chocolate chips |
| ||¼ || cup raisins, optional |
| ||2 || tsp. baking soda |
| ||4½ || cups rolled oats |
- Preheat oven to 350 degrees.
- In a very large mixing bowl, cream the eggs and sugars together with an electric mixer. Add salt, vanilla, peanut butter, and butter. With a spatula, mix to blend well. Add chocolate chips, raisins, baking soda, and oats. Stir until everything is combined.
- With a tablespoon, scoop up cookie batter and drop onto cookie sheets, 2 inches apart. Bake for 10 to 12 minutes. Let stand about 3 minutes before transferring to wire racks to cool.
If you prefer dried cranberries to raisins, feel free to use them. Also, if you prefer to use creamy peanut butter, that’s OK, too.