Really! Of course to look at us, you'd assume I was the one who had a sugar addiction, but my darling is most certainly the culprit.
So to sate his tastes, I configured this chocolate chip cookie recipe. It's the best of all worlds, but definitely not allergy friendly.
If you're allergic to nuts or gluten, I apologize in advance. We're fortunate enough to be clear of those allergies, though the tree pollen is wicked this year.
~ Groovy Choco Chip - P B - Raisin Cookies ~
bar style cookies
oven - 375F
time - bake for 25 minutes
lightly oiled 15 x 10 casserole
1/2 C unsalted butter
1/2 C peanut butter
1 + 1/2 C sugar
1 tsp vanilla
2 large eggs
1/2 tsp baking soda
1 C choco chips
1 C raisins
1/8 C flax seeds (whole)
2 + 1/2 C flour
helper 1: Allow butter and peanut butter to come to room temp. Plan ahead by setting the butter out overnight along with the peanut butter.
helper 2: Allow eggs to set out at room temp for 20 minutes.
helper 3: pre-heat the oven.
Step 1 - Cream butter and PB in your mixer on medium to high speed until smooth. Scrape down the sides.
Step 2 - Add your vanilla and sugar. Mix well.
Step 3 - Add eggs one at a time, mixing after each. Scrape down. Combine.
Step 4 - In a separate bowl combine flour with baking soda. Set aside.
Step 5 - Slowly add your flour mixture to the butter/sugar combo. Mix slowly to ease the mess!
Step 6 - Once you've added all of the flour mixture to the butter/sugar combo, add your choco chips, raisins and flax seeds. Mix on slow speed until evenly blended.
Step 7 - Using your hands or wooden spoon, move the cookie dough into your prepared casserole dish. Spread the dough evenly throughout the pan.
Step 8 - Put your cookies into the oven and bake for 25 minutes or until golden and rather firm in the middle. Be careful. :o)
Step 9 - Remove from oven and allow to cool for 10 minutes before cutting. Enjoy!
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I think it's time for a cookie! :o)