Thank you so much to my Secret Valentine - Geri Saucier from My Southwest Kitchen! Geri sent me Peanutty Fruit and Chocolate Chip Cookies. She found the recipe in the latest issue of Better Homes and Garden Magazine. It is a Dorie Greenspan recipe. She said she thought they would be the perfect cookie for a Dorista Secret Valentine and she was so right!!
Look at those yummy cookies!! I loved all the ingredients in them ... chocolate, peanut butter, oats and dried cranberries.
Geri had them packed in this cute container and also sent a couple of Valentine kitchen towels! I have this "thing" for kitchen towels ... they are a great addition to my collection Geri!
A special THANKS to Alice Mizer for organizing the FFWD Valentine Cookie Event!!
Peanutty Fruit and Chocolate Chip Cookies
by: Dorie Greenspan
- 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
- In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.
- In a large mixing fowl 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 oven 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 sheet 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.
Makes about 120 bite-size cookies.
For standard-size cookies
Shape dough into 1 to 1 1/2 inch balls. Place balls about 2 inches apart on prepared baking sheets, pressing down gently into rounds. Bake at 350 degrees F oven for 9 to 11 minutes or until just firm around the edges. Cool as directed. Makes about 45 cookies.
Keep in an airtight container at room temperature for up to 3 days.