Quick! What's your favorite kind of cookie? Is it a golden, bumpy, chocolate studded masterpiece? Crumbly cross-hatched peanut butter? Virtuous oatmeal cookie with raisins and a punch of cinnamon? I'm here to announce that you don't have to choose. Problem solved!
I present to you Three Cookies in One, a Trifecta of cookie perfection. It's every good thing held together with a little bit of dough. Perfect, right?! What's even better is you can mix your dough, bake one pan of cookies to kill the craving, then save the rest to bake later. I usually put the mixing bowl full of dough right in the fridge, then try to muscle it out with a scoop. I've broken a scoop or two this way and bent some of my spoons. Oh the horror!
This time, I scraped the dough out into a shallow container, snapped on the lid, and the next day, the dough popped right out of the container in a perfect slab of dough. AHA! I cut it into squares with my bench scraper (of course a knife will do the trick) and roughly formed the squares into balls. Into the oven and voila! The revelation was so exciting I just had to share.
When I described my glee to my friend Ashley, her expression did not match my excitement. Then she told me she'd rather live on the edge and eat the dough raw. We all have our weaknesses. (if we're confessing…mine is fried chicken. and anything spicy! Good thing I moved to Louisiana!)
Three Cookies in One (aka Trifecta Cookies)
- 1 stick butter (1/2 cup), slightly softened
- 1 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3/4 teaspoon coarse salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup PB powder*
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 cups rolled oats
- 1 cup dark chocolate chips
- 1/2 cup raisins or dried cherries
- 1/2 cup chopped walnuts or peanuts
HEAT the oven to 350. CREAM the butter and peanut butter together and mix in the sugars and salt. MIX well and add the eggs, vanilla, PB powder, cinnamon and baking soda, mixing to incorporate. ADD the oats, chocolate chips, raisins, and walnuts and stir to blend. DROP teaspoonfuls of the dough onto parchment-lined baking sheets about 2 inches apart. BAKE for 10 minutes until golden (for a chewier cookie) or 12 minutes for crunchy cookies. COOL on the sheets before storing in an airtight container.
Counter Intelligence tip! Scrape your dough out into a shallow container with a snug-fitting lid and press it into an even layer. Snap on the lid and chill it overnight or up to 3 days. Turn the slab of dough out onto a cutting board and cut into small squares (looking for about 48 cookies total). Shape the dough squares into balls and bake as above. (If the dough is still cold--Louisiana kitchens tend to warm the dough quickly!--the cookies may need an extra minute or two).
Makes about 4 dozen