The basic process of making cookies is to cream the sugar and butter/shortening together, add the eggs, add the dry ingredients, and stir in any additional ingredients. These cookies are no different. Easy peasy drop cookies.
Let's get to it. Make sure that your ingredients are at room temperature, especially the eggs and butter. Also the peanut butter if you keep it in the refrigerator like I do.
First, preheat your oven to 350 degrees.
Cream the butter and sugar together until it has lightened in color. You will notice a slight increase in volume. Add the peanut butter and mix well.
Add eggs one at a time, blending completely each time. Mix the flour and baking powder together. Add 1 heaping tablespoon of the flour mixture at a time while slowly mixing until incorporated.
Mix in the vanilla. Stir in the coconut, chocolate pieces, nuts, oatmeal and raisins (and I added two tablespoon of wheat germ).
Here's looking at you! That cookie looks like he is ready to jump off of the pan. Looks devious!
Bake until slightly browned on bottom edges, approximately 11 to 13 minutes in an oven preheated to 350 degrees. You did this already, right?!
Notes on possible changes: Using white sugar ensures a crisper cookie on the edges. If you substitute brown sugar it is still a great cookie just a bit softer.
I have used natural, Jiff peanut butter and peanut butter I ground myself and they are all good. The Jiff style PB gives a smoother texture to the cookies but I don't like the hydrogenation or extra sugar so I actually like the natural PB.
The recipe actually calls for dark raisins but I really like golden raisins. I have also substituted dried cranberries but I really like the golden raisins with this combination of ingredients. I have used dried cranberries in a different combination that turn out excellent and will blog about them one day. Hopefully soon, but so many recipes and so little time.
If you like cinnamon or nutmeg, feel free to add some. My suggestion would be 1/2 teaspoon of cinnamon and/or a touch of nutmeg. I am a cinnamon lover but really like these cookies the way they are.
This is also an easy recipe to cut in half. Nice.
One Cup Cookies
makes approximately 50 to 60 cookies
1 cup white sugar
1/2 cup sweet butter
1 cup of smooth peanut butter
2/3 cup of flour
1 tablespoon baking powder
1 teaspoon of vanilla
1 cup of sweetened coconut
1 cup of semi-sweet chocolate pieces
1 cup of chopped walnuts, light toasted (or pecans)
1 cup of oatmeal, old fashioned rolled
1 cup of golden raisins
2 tablespoons of wheat germ or oat bran (optional)
Preheat the oven to 350 degrees
Cream the butter and sugar together until lightened in color. Mix in the peanut butter until smooth. Add the eggs one at a time until well blended. Mix the flour and the baking powder together in a bowl and add to the cookie batter one spoon at a time. Mix in the vanilla. Stir in the remaining 5 ingredients into a bowl (coconut, chocolate pieces, walnuts, oatmeal, raisins) by hand or with a mixer on lowest setting until incorporated.
Place by heaping teaspoon, or use a small 1 3/8 inch ice cream/cookie scoop, and place 2 inches apart on a lightly greased cookie sheet. Bake for 11 to 13 minutes until lightly browned on bottom edges. Cookies will not spread much while baking. Allow to cool on the pan for a couple of minutes and then remove to a cooling rack. They should be crisp around the edges and soft in the middle.