As I was looking for something to cook for dinner in the freezer, this morning, I came across some great ingredients left from Christmas baking and decided to make a batch of cookies. This cookie recipe has a lot of leeway in what you want to add but here is how I devised my version.
2 cups creamy peanut butter
2/3 cup softened butter
1 1/3 cup granulated sugar
1 1/2 cup packed dark brown sugar
2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon corn syrup
1 tablespoon freshly grated orange zest
2 teaspoons ground cinnamon
3 cups uncooked oatmeal
3 cups all-purpose flour (I went gluten-free and used King Arthur’s Measure for Measure Gluten-Free blend)
1/2 cup chocolate chips
1 cup chocolate M&M’s
1 cup roughly chopped pecans
1/2 cup white chocolate chips
1/2 cup English toffee baking bits
In a large mixing bowl, cream together the peanut butter, butter, and sugars until fluffy. Beat in the eggs, baking soda, vanilla, cinnamon, orange zest. and corn syrup. Add in the oatmeal and flour and stir in to combine. Add in the the rest of the ingredients making sure to distribute them evenly in the dough.
Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop up 1/4 cup portions of the dough and place them on the prepared baking sheet about three inches apart to allow for spreading. Bake for approximately 15 minutes or until the cookies are nicely browned and set.