I think the best flavors in cooking/baking involve a combo – sweet and salty, spicy and sweet. Salty peanut butter and sweet chocolate pair well, this much is obvious, but these particular cookies contain a texture combo as well. Crispy outside, soft chewy interior with the occasional crunch – that’s my kind of cookie.
The second thing I like is that I started making these at the start of a Sex and the City episode (the one with the “new yankee”) and as the credits were rolling the cookies were already in the oven. No eletric mixer and no softened butter! The dough isn’t sticky so they’d be a GREAT cookie to make with kids. These aren’t terrible for you, but they aren’t healthfood by any means. Definitely a treat; that being said, when I splurge I want to make sure it tastes good. Like whoever tries the wedding cake first between my mom and I says to the other, “is it worth it?”. I’d rather have no treat than an “eh” treat. These are not “eh”. I’m actually down the shore and my Aunt just ate a cookie without knowing that I was in ear shot – she said to my dad “who made these? Try one! They’re delicious!” I mean – it’s chocolate and peanut butter, you can’t really go wrong.
Peanut Butter and Chocolate Crunchy Cookies
Makes 4 dozen small cookies
1/2 c. canola or vegetable oil
1/2 c. creamy peanut butter
2 large eggs
1 tsp. vanilla
1 c. packed brown sugar
1 c. sugar
2 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 c. cornflakes, lightly crushed*
3/4 c. old fashioned oats
3/4 c. bittersweet chocolate chips
*place cereal in a ziplock bag and crush with the bottom of a glass or mug.
1. Preheat oven to 350 degrees. Spray two baking sheets with nonstick spray.
2. Whisk oil, peanut butter, eggs and vanilla in a large mixing bowl until smooth.
3. Add both sugars and whisk until smooth.
4. In a medium sized mixing bowl, whisk flour, baking soda and salt.
5. Add dry ingredients to peanut butter mixture and stir until combined.
6. Add corn flakes, oats and chocolate chips and stir until just combined.
7. Roll dough into heaping tablespoon sized balls (about the size of a ping pong ball) and place on baking sheet (12 per sheet).
8. Bake for 9 minutes, switching the position of the sheets half way through. One sheet should go top right, one on bottom left (racks should be in the top middle and bottom middle positions) to start, and positions should be reversed half way through baking time. This is called “stagger and switch”.
9. Remove cookies to cooling rack to cool completely. Cookies will keep in an airtight container at room temp for three days.
