I came across these cookies in Mid-West Living magazine a few years back...wish I could remember the name of the person who made them...but I can't. It was before I joined Blogland. So...if the person who contributed this recipe to the magazine reads this...please let me know who you are and I'll mention your name! Anyway...these are the best triple flavored cookies I have ever tasted and it makes a HUGE batch so be ready to freeze some because I haven't found a cookie jar that will hold them all! I hope you enjoy these as much as we do and if you make some and like them...please drop me a line and let me know ok! Enjoy the rest of you weekend.
Triple Flavored Big Batch Cookies ( I like my name better)
3 C Unbleached all purpose flour ( I substitute a bit of whole wheat flour for the white if I'm feeling guilty )
2 C rolled oats ( I use Old Fashioned Oats ...cause I was feeling guilty)
3 Tbsp unsweetened coco powder
2 tsp baking soda
1/2 tsp salt
2 C butter softened ( remember the healthy oats and that bit about whole wheat flower!)
1 C peanut butter ( I use chunky cause I like chunks)
1 1/2 C white sugar
1 1/2 brown sugar slightly packed
3 eggs ( I use my farm fresh eggs...that helps if I start feeling guilty)
2 tsp vanilla ( If you follow Chickens In The Road Blog you can use your home-made vanilla!!)
3 C semi-sweet chocolate chips
Pecans ( I add about a cup of broken up pecns (I step on the little zip lock bag I put them in) it's not in the recipe but I love the taste so you don't have to add if you don't want to.
1) In large bowl stir together the flour, oats, coco powder, b.soda, and salt, set aside.
2) In VERY LARGE bowl ( I use my Kitchen Aid mixer) beat butter and peanut butter with an electric mixer on med speed until smooth. Add white sugar and brown sugar ad beat until combined scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. (my mixer will mix it all) Using a wooden spoon stirin any remaining flour mixture. Stir in chocolate chips (and pecans if you use them).
3) Drop dough by rounded teaspoonful 2 inches apart onto ungreased cookie sheets. Bake 350' for 12-14 minutes. Cool one minute before removing from sheet.
Makes 120-130 cookies (but I've never counted them)
Make ahead tips
To store dough place in an airtight container, cover and chill up to one week in fridge. OR Place in a freezer container and freeze up to 6 months. To use: Thaw in refridgerator.
Ok there you have it. Have fun!