It's been so hot here for the past week, that the only cooking being done was on the grill. But today the temps were in the 80's, so I decided to take advantage of the cooler weather and do some baking.
I combined a couple of different recipes to come up with these cookies. After modifying it a few times, I'm happy with how they turn out... chewy, but crispy, and on the thin side! And, as you can see in my photo, they have lots of texture.
1 cup of Smart Balance olive oil buttery spread (Use butter if you prefer)
2 Eggland's Best eggs
1 cup of light brown sugar (packed)
1 1/2 cups granulated sugar
1 teaspoon of vanilla extract
1/2 cup of Hershey's cocoa (powder)
1/2 cup creamy peanut butter
1 Tsp of baking soda
Pinch of salt
1 1/2 cups all purpose flour
2 cups of rolled oats
2 packages of Better Oats "Lavish" dark chocolate cereal packets
(found in cereal aisle)
Optional: Chopped nuts (almonds or walnuts)
Heat oven to 350 (I use convection setting)
Beat together the olive oil spread and both sugars. Add eggs and vanilla and beat again.
Add cocoa, soda, salt and flour and stir. Stir in both types of oats until fully blended.
If adding nuts or cherries, also blend those in.
Drop rounded teaspoonful of batter onto ungreased cookie sheet.
Bake 9-10 minutes on convect, or 11-12 on bake. It's important not to over bake, or they won't be chewy. Cool on rack for a minute or two, and move to wire rack.
Makes about 5 dozen cookies.