Prep 15 mins
Cook 30 mins
Cookie making is an art, and I am not only an artist, but a perfectionist. After many tweaks to this recipe, I've decided that it's as good as it possibly can become.
- 1 2⁄3 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3⁄4 cup brown sugar, firmly packed
- 1⁄8 teaspoon almond extract
- 7⁄8 teaspoon vanilla extract
- 2 eggs
- 1⁄2 cup chunky peanut butter
- 6 ounces fine milk chocolate candy bars (I use Symphony with almonds and toffee)
- 2 cups oats
- 11 ounces semisweet chocolate chunks
- Preheat oven to approximately 360 degrees.
- In a mixing bowl, combine flour, ginger, salt and baking soda, set aside.
- Melt chocolate bar in double boiler or microwave.
- In a large mixing bowl, cream butter, sugar, brown sugar and extracts until thoroughly mixed.
- Add one egg at a time, mixing on low speed, scraping down sides of bowl between each egg.
- Add melted chocolate bar and peanut butter, mixing on low until throughly combined.
- Slowly add flour mixture to batter.
- Stir in oats and chocolate chunks by hand.
- Form balls by rolling between hands or drop by heaping tablespoons onto baking sheet then slightly flatten balls on baking sheet.
- Bake for 9-11 minutes, until slightly golden, rotating sheets halfway through cooking time.
- Let cool on sheet for 5 minutes, then transfer to wire rack or wax paper to cool completely.
Great "everything cookie"! Used Marabou's milk chocolate with Daim bits for the chocolate bars - excellent choice! I did have to add some more flour (about 1/4 cup or so) to get a dough that could be formed into balls and flattened (maybe because different brands of flours tend to behave differently!). Also, I used my 1-inch cookie scoop and got 65 cookies! When I realised my cookies were probably a lot smaller than they were meant to be, I adjusted the cooking time too: 8-9 minutes at 175 C was perfect! Thank you very much for a delicious cookie recipe!
invisible chef...you are an artist!! these cookies are wonderful. i used a german chocolate bar instead of the symphony candy bar, and i put in a whole teaspoon of vanilla because i didn't want to try and figure out 7/8 of a teaspoon ;) (clearly, i'm not a perfectionist like you are). i also used creamy peanut butter because my husband doesn't like nuts in his cookies. i was a little nervous about the ginger because the dough smelled stronly of ginger, but the taste was very subtle and good. these cookies turned out wonderful...i will definitely be making them again!!
these cookies are VERY GOOD. such a great flavor combination. the ginger is very subtle. i also used the symphony candy bar. i used semi-sweet chocolate chips as i didn't have the chocolate chunks. otherwise followed the recipe to the t. i doubled the recipe and made about 6 dozen cookies. brought to my husband's office and they were devoured in minutes :) thanks for a great cookie recipe.