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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.
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Reviews
The cookies are delicious.
These are very good, but a bit on the sweet side. The texture is great. They're crispy on the outside with a slight chew on the inside. They freeze well. I made them twice. The first time I followed the recipe without any changes, but the second time I subbed dark chocolate for the white chocolate to see if the cookies would be less sweet, and they were. The cookies with the dark chocolate are darker in color but the same texture as the ones with white chocolate. I also subbed chopped pretzels for the pecans in the second version, but preferred the pecans. My cookies are much bigger than the ones pictured. I used a #20 scoop which yielded 20 large cookies. They baked for 14 minutes and were just set around the edges and underdone looking in the center when I took them out of the oven. They firm as they cool so you have to be careful not to overbake.
I've made these cookies several times and each time they were a big hit. I followed the recipe exactly. Made them again tonight but this time substituted butterscotch chips for the peanut butter. They're delicious. This recipe lends itself to all kind of configurations. A good one to play around with. I think I'll be going back to it again and again.
We love the wonderful flavors in this great cookie! These are great scooped and frozen until you are ready to bake and enjoy. They are rich, so I make mine small.
Delicious. Increased pecans and tart cherries and didnt use regular choc. Only white. Spot on directions. I wonder, however, if i could use oat flour instead of grinding oats?In a pinch, you can use 2 1/2 cups of oat flour instead of the ground oats in this recipe. The cookies may be slightly more gummy because of the finer grind and more surface area of the milled flour, which causes more water absorption and retention. But don't let this scare you away; if you have oat flour on hand, go ahead and use it in this recipe and see how you like the results. It's worth trying! Kye@KAF
Just like the reviews state, this is a 5-star recipe for sure. The oats give the cookie a great structure and they taste great. You can't go wrong with this one. I follow all the recipes on this site to a T the first time around, and I will not make modifications to this recipe in the future, it is perfect just the way it is.
Love these cookies. I make them, scoop and freeze. Then bake a few after dinner while oven is still warm. Tonight I made them on the grill. We can't get enough of these. Couldn't get peanut butter chips this time so substituted butterscotch chips. Good alternative. If you are trying to decide whether to make or not...just do it! You won't regret it!
Fabulous cookies. Made exactly as directed. Perfect crunchy/crisp texture.
I'm always looking for a new & better/different chocolate chip cookie. These are great. Grinding up the white chocolate with the oats really makes a difference in the flavor &texture, and I like finding the occasional chunk of white chocolate in a cookie. I used a tablespoon scoop and baked as directed. While mine are not "light, crunchy/crisp" as described in the head note, they are chewy and very good. I used 1 cup of dried tart cherries instead of PB chips, and only 3/4 cup of nuts.
