I have been making these the last couple of winters since I moved north. I don't know where I got the recipe initially. Below the recipe are some tweaks I have made to it.
I am going to be making these today because in the next day or so with the extra new snow we are getting, I can go out and do some snow shoeing and picture taking.
Yield: About 2 dozen.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1-1/2 cups packed light-brown sugar
- 1/3 cup molasses
- 1/3 cup smooth peanut butter
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 cup toasted wheat germ
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups uncooked rolled oats
- 1 cup raisins
- 1 cup chocolate chips
- 1 cup chopped walnuts or peanuts
Cream the butter, brown sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flours, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture until evenly blended. Stir in the oats, raisins, chocolate chips, and nuts. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F and lightly grease cookie sheets. Shape dough into balls using 1/4 cup of dough per cookie. Place onto sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.
My tweaks;I replaced the white flour with spelt flour.
I substituted Splenda sugar for the brown sugar and only used 1 cup. I used 1 cup applesauce and soaked dates for 1/2 of the butter. I lowered the temperature to 325 and baked only 12 minutes. They turned out moist and soft. I might add some coconut next time to jazz it up.