Sunday, January 30, 2011

Monster Cookies a.k.a. Wisconsin Whoppers

 Recipe from: The Sunday Cook by Grace Howaniec
              "A two-fisted high-energy cookie designed for hiking, skiing and all manner of
outdoor           exercise. Made with lots of old-fashioned oats, peanut butter, apricot bits and chocolate chip, this is a cookie for cookie-lovers. I like to you Jif brand of peanut butter for best results. These are flourless cookies.


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

  1. Soften butter on paper plate in microwave on defrost or 30 percent power for 30 seconds.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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
Makes about 24 cookies

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