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Tuesday, August 28 2018

INGREDIENTS
1 1/2 - cups regular rolled oats
1/2 - cup all-purpose flour
1/4 - cup unsweetened cocoa powder
1/2 - teaspoon baking soda
1/8 - teaspoon salt
1/2 - cup unsalted butter, softened
1/2 - cup peanut butter
1/2 - cup granulated sugar
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
In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.


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.
Divide dough in half; wrap each half in plastic wrap. Refrigerate at least 1 hour (or up to 2 days).


Position oven racks to divide oven into thirds; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.


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.


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.
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 , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 4 mg chol. , 14 mg sodium , 4 g carb. , 0 g fiber , 2 g sugar , 1 g pro.

Posted by: AT 12:16 am   |  Permalink   |  Email