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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Cookie making is an art, and I am not only an artist, but a perfectionist. After many tweaks to this recipe, I've decided that it's as good as it possibly can become. Ingredients:
1 2/3 cups all-purpose flour |
1 teaspoon salt |
1/2 teaspoon ground ginger |
1 teaspoon baking soda |
1 cup unsalted butter, room temperature |
1 cup granulated sugar |
3/4 cup brown sugar, firmly packed |
1/8 teaspoon almond extract |
7/8 teaspoon vanilla extract |
2 eggs |
1/2 cup chunky peanut butter |
6 ounces fine milk chocolate candy bars (i use symphony with almonds and toffee) |
2 cups oats |
11 ounces semisweet chocolate chunks |
Directions:
1. Preheat oven to approximately 360 degrees.
2. In a mixing bowl, combine flour, ginger, salt and baking soda, set aside.
3. Melt chocolate bar in double boiler or microwave.
4. In a large mixing bowl, cream butter, sugar, brown sugar and extracts until thoroughly mixed.
5. Add one egg at a time, mixing on low speed, scraping down sides of bowl between each egg.
6. Add melted chocolate bar and peanut butter, mixing on low until throughly combined.
7. Slowly add flour mixture to batter.
8. Stir in oats and chocolate chunks by hand.
9. Form balls by rolling between hands or drop by heaping tablespoons onto baking sheet then slightly flatten balls on baking sheet.
10. Bake for 9-11 minutes, until slightly golden, rotating sheets halfway through cooking time.
11. Let cool on sheet for 5 minutes, then transfer to wire rack or wax paper to cool completely.
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