This is a modified version of a recipe I found on the King Arthur Flour site. I get asked for this recipe every time I share them with someone. I love to make a big batch and freeze them for later. They thaw well in the microwave for about 30 seconds and go great with a latte or cup of strong coffee in the morning (though my husband will tell you they are great any time of day!). If you don't like my "add-ins" you can substitute your choice of dried fruit, chips, oats and nuts (a total of 4 1/2 cups). Enjoy!

Ingredients

24 serv.

butter, softened↗1⁄2 cup
crunchy peanut butter↗1 cup
brown sugar↗1 1⁄4 cups
vanilla extract↗2 teaspoons
eggs↗2
milk↗1⁄3 cup
white whole wheat flour↗1 1⁄4 cups
non-fat powdered milk↗1⁄3 cup
cinnamon↗1 teaspoon
salt↗1 teaspoon
old fashioned oats↗1 cup
semi-sweet chocolate chips↗1 1⁄2 cups
peanut butter chips↗1⁄2 cup
dried cherries↗1⁄2 cup
raisins↗1⁄2 cup
cup golden raisin↗1⁄2

Step-by-step instructions

1
Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
2
In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
3
Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
4
On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
5
Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
6
Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!

Source: food.com

Original recipe ↗

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