Prep 15 mins
Cook 12 mins
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter
- 3⁄4 cup unrefined sugar (turbinado or use white sugar if necessary)
- 3⁄4 cup packed brown sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 1 1⁄2 cups oatmeal
- 1 cup dried cherries
- 1 cup bittersweet chocolate piece
- 1 cup toffee pieces
- Don't overcook! Only bake until the outside is firm to the touch, 15 minutes max for most cookies it seems.
- They will set as they cool on the wire rack and stay moist if you don't overcook.
- I've yet to find a real peanut butter oatmeal cookie that isn't somewhat crisp thanks to the peanut butter.
- And the recipe I'm listing below gets crisp but its SO GOOD you really should try it anyway --.
- Peanut Butter Oatmeal Cookie 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup butter 3/4 cup unrefined s ugar (turbinado or use white sugar if necessary) 3 / 4 cup brown sugar 1 egg 1 tsp real vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate pieces 1 cup toffee pieces.
- Heat oven to 350°F.
- Sift together flour and baking soda and salt. In a mixer or large bowl, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla to butter and combine. Add flour a bit at a time and combine with butter mix.
- Fold in the oatmeal, cherries, chocolate and toffee pieces.
- Divide dough into 3 equal portions, roll into logs with plastic wrap about 1 1/2-inches in diameter.
- Cut logs into 3/4-inch pieces when ready to cook.
- Bake on parchment paper covered baking sheets until golden brown, 8 to 10 minutes.
- Cool on wire rack. It's the cherries that make these cookies really good.
- Use a quality chocolate bar (Ghiradellis is good domestic) that's chopped into pieces and a toffee candy bar (Skor, Heath) for the toffee pieces.
- This can easily be made vegan if you use dark chocolate, margarine and Ener-G egg replacer.