TALL Blonde has been baking in my head the ultimate, unctuous, throw everything to the wall cookie for a couple years. Have you ever eaten a cookie and thought, this would be better if you added (fill in the blank). I tried to assemble all those "ifs" right here. I purposely developed this cookie recipe for a small commitment of ingredients and time. Sometimes I get in the mood for a home baked cookie to fill the kitchen with that wonderfully sweet smell but you may be low on ingredients, or for me I would rather not take time to bake several episodes of cookie trays in succession. One and done is sometimes a very good thing.
The butter used in this recipe is unsalted, but if you like that salt and sweet combination go for the salted butter version. You may substitute dark brown sugar over light brown sugar but I think the flavor may be a bit too heavy. Always, always pre-toast nuts before using in any recipe, and that include this one. Be careful not to burn them.
2/3 cup flour
1/2 tea. baking powder
1/4 tea. baking soda
1/2 tea. salt
2/3 cup light brown sugar
8 Tbl. unsalted butter, melted (1 stick)
1 tea. vanilla
Add dry ingredients to wet ingredients
1/2 cup oats (not instant cook)
1/2 cup toasted pecans
1/2 cup sweetened shredded coconut
1/3 cup white chocolate chips
8 regular size peanut butter cup candy (unwrapped)
Fold all ingredients together except for peanut butter cups.
Preheat oven to 350-degrees.
Using an ice cream scoop with a 1/4 cup size scoop. make 8 cookie scoops of cookie batter and place onto a lined cookie sheet.
These cookies will spread greatly, so do not over crowd.
Bake for 15 - 17 minutes.
Immediately after removing from the oven, place an unwrapped peanut butter cup candy in the center of each oven hot cookie and slightly press down so it adheres to the cookie. Let cool completely before eating.
Let's make 8 cookies.
Raspberry jam center added before baking
Dried cherries, chopped
Cooked crumbled bacon