Peanutty Fruit and Chocolate Chip Cookies

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10 users rated this recipe an average rating of 4.0
  • Makes: 36 servings
  • Yields: about 120 mini cookies
  • Prep: 35 mins
  • Chill: 1 hr
  • Bake: 6 mins to 8 mins 350°
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Peanutty Fruit and Chocolate Chip Cookies
Ingredients
1 1/2
cups regular rolled oats
1/2
teaspoon baking soda
1/8
teaspoon salt
1/2
cup unsalted butter, softened
1/2
cup peanut butter
1/2
cup packed light brown sugar
1
egg
3
ounces semisweet chocolate, chopped or 1/2 cup semisweet chocolate pieces
1/2
cup dried cranberries
 
Strawberry ice cream (optional)
Directions
  1. In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.
  2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated and brown sugars; beat 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Using a sturdy spatula, stir in chocolate and dried cranberries.
  3. Divide dough in half; wrap each half in plastic wrap. Refrigerate at least 1 hour (or up to 2 days).
  4. Position oven racks to divide oven into thirds; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  5. Working with one half of the dough at a time, shape dough into 3/4-inch balls. Place balls about an inch apart on the prepared baking sheets, pressing down gently into rounds.
  6. Bake 6 to 8 minutes until just firm around the edges, rotating the baking sheets from top to bottom and front to back at the halfway point. Remove baking sheets from oven; let rest for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool. Repeat with remaining dough, always starting with a cool baking sheet.
  7. Serve with strawberry ice cream, if desired.
From the Test Kitchen
For standard size cookies

Shape dough into 1- to 1 1/4-inch balls. Place balls of dough about 2-inches apart on prepared baking sheets, pressing down gently into rounds. Bake in a 350 degrees F oven for 9 to 11 minutes or until just firm around the edges. Cool as directed. Makes about 45 cookies.

Nutrition Facts (Peanutty Fruit and Chocolate Chip Cookies)
    Per serving:
  • 31 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 4 mg chol.,
  • 14 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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