Friday, August 20, 2010
These cookies are called “camp cookies” because they ship well so you can send them to kids at camp. I think you could also call them breakfast cookies. The texture is reminiscent of muffins and the cookies include lots of hearty ingredients. I've discovered my favorite way to eat these is straight from the freezer.
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 sticks (16 tablespoons) unsalted butter, softened
¾ cup peanut butter
1 cup packed dark brown sugar
2 extra-large eggs
1/3 cup milk
1 tablespoon pure vanilla extract
2 cups oats, old-fashioned or quick-cooking
1 cup sweetened shredded coconut
1 cup dark raisins
1 cup dry-roasted salted peanuts
Preheat the oven to 350°F with a rack in the center of the oven. Line the baking sheets with silicone pan liners or parchment paper; set aside.
In a medium mixing bowl mix together the flour, baking soda, salt, and cinnamon.
Place the butter, peanut butter, and dark brown sugar in a large mixing bowl. Use the mixer on high speed to cream the mixture until it is light and fluffy, about 3 minutes. Add the eggs, one at a time, waiting until the first is incorporated before adding the second. With the mixer on medium speed, beat in the milk and vanilla. Continue to beat on medium speed while you gradually add the oats and then the flour mixture. Mix until all traces of flour disappear. With a rubber spatula fold in the coconut, raisins, and peanuts.
Use an ice cream/cookie scoop to drop dough onto prepared baking sheets. (I found it necessary to flatten each mound before baking as the cookies didn’t spread much when baking.) Bake for about 15 minutes, or until the cookies are golden brown and firm to the touch (if making regular-size cookies, check them at 10 minutes). Rotate each baking sheet 180° halfway through the baking time. Remove cookies from the oven and transfer them to wire racks to cool completely.
Recipe Source: Basic Baking by Lora Brody