Ingrédients pour Finest Hour Cookies
- All Purpose Flour
- 1/2 teaspoon salt
- Ground Ginger
- 1 teaspoon baking soda
- Unsalted Butter
- Granulated Sugar
- 1 cup packed light brown sugar
- Almond Extract
- Vanilla Extract
- Eggs
- Chunky Peanut Butter
- Milk Chocolate Candy Bars
- 2 cups rolled oats
- Semisweet Chocolate Chunks
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Comment préparer Finest Hour Cookies
- Preheat oven to 360°F (180°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups flour, 1 teaspoon ginger, 1/2 teaspoon salt, and 1 teaspoon baking soda. Set aside.
- Melt 1 (12-ounce) bar of chopped semi-sweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing on low speed and scraping down the sides of the bowl between each addition.
- Stir in 2 teaspoons vanilla extract, the melted chocolate, and 1/2 cup creamy peanut butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 2 cups rolled oats and 1 cup semi-sweet chocolate chunks by hand.
- Roll dough into 1-inch balls. Place balls onto prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each ball with a fork.
- Bake for 9-11 minutes, or until edges are lightly golden brown, rotating baking sheets halfway through.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
1253g
Fat
519g
Carbs
177g
