Cookie Recipes
Wisconsin Whoppers
Yield: 3 to 4 dozen cookies
Ingredients
- 2/3 cup (1 1/3 sticks) unsalted butter (room temperature)
- 1 1/4 cups packed light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups chunky-style peanut butter
- 6 cups old-fashioned rolled oats
- 2 teaspoons baking soda
- 1 1/2 cups (one 6 ounce package) diced apricots or dried cranberries
- 4 (1 ounce) squares semisweet chocolate
- 1 (6 ounce) package semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Lightly grease a cookie sheet.
- With a heavy-duty mixer, cream butter in a large bowl until light-colored, about 1 minute.
- Gradually beat in sugars then scrape down sides of bowl. Cream until light and fluffy — about 3 minutes.
- Beat in eggs, one at a time; beat 1 minute more after final addition.
- Add peanut butter and beat until blended, 1 minute.
- Add oats and baking soda, beating only until blended, about 30 seconds; set aside.
- Dice apricots by hand or process in food processor using pulse button until diced in 1/4 inch pieces. If using dried cranberries, leave them whole. Add apricots and cranberries to creamed mixture.
- Cut squares of chocolate in half. Process in food processor until finely and evenly chopped, about 1 minute. Blend into cookie mixture with chocolate chips and vanilla extract.
- Using large spoon, divide batter into 1/4 cup portions of dough.
- Set on prepared cookie sheet about 4 inches apart.
- Flatten cookies to 3 inches in diameter with bottom of a glass tumbler that is dipped frequently in water. They should be 3 inches apart.
- Bake for 15 minutes or until lightly browned.
- Cool on a wire rack.