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Chunk Wild Cookies
This recipe was the junior grand prize winner in King Arthur's first-ever baking contest, held back in 1991. Submitted by Sarah Nist of Montpelier, Vermont, it yields a light, crunchy/crisp cookie whose flavors of chocolate, peanut butter, and oats blend perfectly.
Ingredients
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 2/3 cup white chocolate chunks or chips
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup peanut butter chips
- 1 cup semisweet or bittersweet chocolate chips
- 1 1/2 cups chopped pecans or walnuts
Instructions
- Preheat your oven to 375°F. Lightly grease (or line with parchment) four baking sheets, or as many as you have.
- Beat together the butter, sugars, baking powder, baking soda, and salt.
- Beat in the eggs and vanilla.
- Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.
- Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.
- Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets.
- Bake the cookies for about 12 minutes, until they're just set. They may be barely starting to brown around the edges, but the tops won't be brown at all.
- Remove the cookies from the oven, and cool.
- Yield: 5 dozen cookies.
Nutrition Information
- Serving Size 1 cookie (31g)
- Servings Per Batch 60
Amount Per Serving:
- Calories 140
- Calories from Fat 70
- Total Fat 8g
- Saturated Fat 3.5g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 90mg
- Total Carbohydrate 18g
- Dietary Fiber 1g
- Sugars 11g
- Protein 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- This recipe is easily halved. In fact, we like to halve the recipe, then scoop the cookies into teaspoon-sized balls, using our teaspoon cookie scoop. You'll end up with about 5 dozen 2" cookies, a kid- and diet-friendlier size.
- Not fond of peanut butter chips? Substitute butterscotch, cinnamon, cappuccino, or your favorite flavor chips; or dried cranberries or chopped dried apricots.
