"A two-fisted high-energy cookie designed for hiking, skiing and all manner of
2/3 cup unsalted butter
1 1/4 cup light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 cups chunky style peanut butter
6 cups old-fashioned oats
2 tsps. baking soda
1 1/2 diced dried apricots or craisins (dried cranberries)
4 squares (1 ounce each) semisweet chocolate
1 package (6 ounces) semisweet chocolate chips
1/2 tsp. vanilla extract
- Soften butter on paper plate in microwave on defrost or 30 percent power for 30 seconds.
- With heavy-duty mixer, cream butter in large mixing bowl until light colored, about 1 minutes. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.
- Beat in eggs, 1 at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beating only until blended, about 30 seconds; set aside.
- Dice apricots by hand with sharp knife or processor bowl of food processor using off/pulse button until diced in 1/4 inch pieces. (If using craisins, add whole to cookies.) Add to creamed mixture
- Cut squares of chocolate in half with sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.
- Using a 1/4 cup metal measuring cup or a number 20 stainless steal scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly-greased baking sheets. Flatten cookies to 3 inches in diameter with bottom of glass tumbler that is dipped frequently in water. Place cookies 2 inches apart. Bake at 350 degrees about 15 minutes. Remove to cool on wire rack