These are high energy cookies designed for hiking, skiing and all manner of outdoor exercise. Made with lots of old-fashion oats, peanut butter, apricot bits and chocolate chips, this is a cookie for cookie lovers. These are flourless cookies.
2/3 c. unsalted butter
1 ¼ c. light brown sugar
¾ c. granulated sugar
3 large eggs
1 ½ c. chunky-style peanut butter
6 c. old-fashioned oats
2 t. baking soda
1 ½ c. diced apricots &/or craisins
4 squares (1 oz. each) semisweet chocolate
1 package (6 oz.) semisweet chocolate chips
½ t. vanilla
With a heavy-duty mixer, cream butter in a large mixing bowl until light-colored, about 1 minute. 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 minute at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beat only until blended, about 30 minutes; set aside.
Dice apricots by hand with a sharp knife or process in bowl of food processor using the Off/Pulse button until diced in ¼ inch pieces. (If using craisins, add whole to cookies. I usually use craisins only.) Add to creamed mixture.
Cut squares of chocolate in half with a sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.
Using a ¼ c. metal measuring cup or a number-20 stainless-steel 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 a diameter with bottom of a 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
This recipe came from “The Sunday Cook” by Grace Howaniec, @1993 Amherst Press, Amherst, WI. I first made these in 1997. Then I started to make them for the basketball team. Out of all the players, Ryanne loved them the most.