It's been way too long since our last post. Over the last month, I've been distracted by foodgawker, the election (I'm supporting "that one") and Penn State Football. I've spent entirely too much time in front of the computer, mostly with foodgawker, making it hard to crank out a post. We've been cooking regularly, but I've been too tired/lazy to pull out the camera and tripod to document our meals.
Hungry Bear has constantly reminded me that I'm neglecting SND. To appease her and some of our loyal readers (I hope you are still out there), we present to you look-we-still-love-you-and-SND everything cookies. As someone who loves to eat anything and everything, this cookie has it all... chocolate chips, peanut butter chips, raisins, nuts, granola and rolled oats.
It's a great recipe that Hungry Bear got from a friend over a decade ago. As the name implies, the cookie has everything you'd want... soft, crunchy, chewy, chocolaty, fruity and peanut buttery. I like to think that they're sort of healthy with the low-fat granola and rolled oats. It lessens the guilt after you inhale half a dozen cookies in five minutes!
Everything Cookies Recipe
- 1 1/2 cups low fat granola
- 1 cup golden raisins
- 1 cup old fashioned rolled oats
- 1 1/2 cups chocolate chips
- 1 cup peanut butter chips
- 1 cup chopped walnuts
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. In a large bowl, toss in granola, raisins, rolled oats, chocolate chips, peanut butter chips and walnuts; set aside.
- In a small bowl, sift flour, baking soda, baking powder, salt and whisk together.
- In the bowl of a stand mixer, combine the granulated and dark brown sugar. Add a few pieces of butter at a time and beat until smooth and creamy. Add vanilla and beat in the eggs, one at time. Mix in flour mixture until just combined. Add the granola, raisins and chips and mix well together by hand.
- Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls onto baking sheets, spacing them at least 2 inches apart.
- Bake until the cookie edges turn golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 3 minutes. Transfer the cookies with a wide spatula to a wire rack. Let cool at least 30 minutes.
Makes about 3 dozen cookies
[tags]cookies, chocolate, raisins, chips, peanut butter, walnuts, granola[/tags]