Tuesday, February 18, 2014

Oatmeal Peanut Butter & Honey Chocolate Chip Cookies

There are cookies and then there are COOKIES!!!  
I have to say, that this is the one for me.  This cookie is absolutely delicious!
Last month I needed a dessert for the Super bowl and this cookie came to be.  I had a basic peanut butter cookie recipe and gave it a twist.   The honey and the two types of chocolate give this cookie a really good combination of flavor. 
 As for the Cherrios, did you ever wonder what to do to with that little bit of broken cereal that is left in the bag? Well, this is it! Throw it into your next batch of cookie dough. It adds both flavor and texture.  I hope you give this cookie recipe a try.  I promise, it is a winner.  People will be asking you for the recipe as they did with me :-)
Happy Cooking!

Oatmeal Peanut Butter & Honey Chocolate Chip Cookies
Makes approx. 24 LARGE COOKIES

2 cups all purpose flour
2 cups quick oats
1 cup Honey Nut Cheerios (grinded down its about 1/2 cup)
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sweet cream butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup cream peanut butter
3 tablespoons honey
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
3/4 cup semi sweet chocolate chips
3/4 cup dark chocolate chips

Prep work:
1. Line cookie sheet with parchment paper
2  Pre heat oven to 350f degrees
3. Grind the Honey Nut Cherrios (set aside)


1. In a large bowl add Flour, Oats, Cherrios, baking soda and salt.  Whisk together and set aside

2. Beat together butter, brown sugar and granulated sugar until smooth. (in your Kitchen Aid or a Bowl and using an electric hand mixer)

3. Add the Peanut butter and honey. Blend until smooth

4. Add Eggs amd Vanillla to the peanut butter mixture. Do not over beat.

5. Gradually add the flour into the Peanut butter mixture till all combined. Do not over mix.

6. Stir in the chocolate (recommend you mix  the semi and dark together first before putting into batter)

7. Using a cookie scoop, place scoops of dough on the prepared baking sheets.  Bake for 11-13 minutes.

8. Cool on pan for about 3-5 minutes then transfer to cooling rack.


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