Choco Chip - Peanut Butter - Raisin Cookies!

My husband is a cookie hound.

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

Ingredients =

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

Directions =

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!

* * * * * * *

I prefer to bake cookies in bar shape because it saves energy. You only heat the oven for the period it takes to bake the batch vs. wasting energy while you roll or spoon out individual cookies. It also produces a thicker, moister cookie which is always nice.

You will find that this recipe doesn't use the typical 12 - 16 ounces of chocolate chips that most choco chip cookie recipes call for. I just don't feel this is necessary. If you only use 1/2 a bag at a time, that bag goes twice as far and the cookies still taste good.

I think it's time for a cookie! :o)