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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Stoner Cookies Recipe

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This recipe for JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Stoner Cookies is from The Barbosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup (½ stick) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed dark brown sugar
2 large eggs
1 ¼ teaspoons baking soda
1teaspoon vanilla
1cup extra-crunchy peanut butter, at room temp
3 cups gluten free old fashioned rolled oats
½ cup toasted nuts (pepitas, sunflower seeds, peanuts, pecans, walnuts, cashew or mix as you desire)
½ cup dried fruit (cherries, currants, small dark raisins) chopped if large
8 oz. chocolate bars roughly chopped to 1/4 inch pieces (milk or semisweet or dark)
Directions:
Directions:
Heat oven to 350º F
Beat together butter and sugars in large bowl
Beat in eggs, one at a time until smooth and creamy
Beat in baking soda and vanilla
Beat in peanut butter until incorporated
Use wooden spoon to stir in oats, nuts, dried fruit and chocolate pieces

Make dough into 1 inch balls
Dough does not hold together well, keep adding chips back in or on top of cookie.
place on parchment lined baking sheets, flatten slightly
bake until set and bottoms slightly golden, about 12 minutes

Cool cookies on pan for 5 minutes.
transfer to wire rack to cool completely
Number Of Servings:
Number Of Servings:
90
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
Do NOT double this recipe. Makes a lot and dough gets too unwieldy.
as I noted, dough does not hold together well when raw, but comes together well after baking.

 

 

 

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