Peanut Butter and Chocolate Chunk Cookies |
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Prep Time: 120 Minutes Cook Time: 14 Minutes |
Ready In: 134 Minutes Servings: 6 |
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This was rated a favorite by the staff of Coastal Living Magazine. *Update* I just made these and they are wonderful! It reminds me of a combination of a chocolate no-bake cookie and a peanut butter cookie combined. These make the biggest cookies and I have 1/2 of one left out of the whole batch. Prep time includes 2 hours in fridge. Ingredients:
2 cups creamy peanut butter |
3/4 cup butter or 3/4 cup margarine, softened |
1 cup sugar |
1 cup firmly packed light brown sugar |
3 large eggs |
1 teaspoon vanilla extract |
3 cups uncooked oats |
2 teaspoons baking soda |
1/4 teaspoon salt |
1 (11 1/2 ounce) package semisweet chocolate chunks, chopped or 3 (4 ounce) semisweet baking chocolate, bars chopped |
1 1/2 cups coarsely chopped pecans, toasted |
Directions:
1. Beat peanut butter, butter, and sugars at medium speed with an electric mixer until fluffy.
2. Add eggs and vanilla; beat until blended.
3. Combine oats, baking soda, and salt. Add to butter mixture, beating until blended. Stir in chocolate chunks and pecans. Cover and chill dough 2 hours.
4. Drop dough by 1/4 cupfuls 3 inches apart onto ungreased baking sheets; press to 3/4-inch thickness.
5. Bake at 350 for 14-15 minutes or until edges are browned. Cool on baking sheets 3 minutes; remove to wire racks to cook completely.
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