Gorp Cookies

Tate's Bake Shop Cookbook--thick and chewy cookies.

• Ready In: 47 mins
• Yields: 14 large cookies

Ingredients

• 1⁄2 cup all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 cup unsalted butter, softened to room temperature
• 1⁄2 cup  firmly packed brown sugar (dark or light)
• 1⁄4 cup sugar
• 1  large egg
• 1  teaspoon vanilla
• 1  teaspoon water
• 1 1⁄2 cups rolled oats
• 1  cup  semi-sweet chocolate chips
• 1⁄2 cup roasted peanuts
• 1⁄2 cup raisins

Directions

1. Preheat oven to 350°; grease two cookie sheets or line them with Silpat.
2. In a bowl, mix the flour, salt, and baking soda.
3. In a bigger bowl, cream the butter and sugars; beat in the egg.
4. Add in the vanilla and water; mix together until they are just combined.
5. Add in the flour mixture and oatmeal; mix until combined.
6. Add in the chocolate chips, peanuts, and raisins; mix until combined.
7. Drop 1/4 cup dough, 3 inches apart, onto baking sheets; press the cookies down lightly.
8. Bake for 15-17 minutes; remove the cookies and cool them on a wire rack.