This recipe is courtesy of the BackStreet Deli Cafe (and the Milwaukee Journal-Sentinel). I’m listing the recipe as is, because I’m sure it’s fabulous — everything I’ve ever had from the BackStreet Deli Cafe has been fabulous. Afterward I’ll explain the tweaks I made.
- 1 1/2 c. peanut butter
- 2/3 c. (1 1/3 sticks) butter
- 1/4 c. packed brown sugar
- 3/4 c. granulated sugar
- 3 eggs
- 1/2 tsp. vanilla extract
- 6 c. old-fashioned rolled oats
- 2 tsp. baking soda
- 1 1/2 c. dried cranberries
- 1 c. chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl cream peanut butter, butter and sugars. Beat in eggs and vanilla. In a separate bowl mix oats with baking soda. Mix oat mixture into peanut butter mixture, then stir in cranberries and chips.
- Using a heaping tablespoon of dough, drop batter onto un-greased cookie sheets. You can place them close together, the cookies do not spread out when baked. Bake for 10 to 12 minutes or until cookies just start to brown. Place on racks to cool.
Here’s what I said about these cookies the first time I made them:
For my recipe I omitted the dried cranberries (because I don’t particularly care for fruit and chocolate in a cookie) and substituted a cup of chopped walnuts. I also added another teaspoon of baking soda (but only because there was only one more teaspoon of baking soda left in the box). Lastly, I used all brown sugar instead of the white sugar that’s listed in the recipe. I prefer all brown sugar in my cookies. After dropping the dough onto the baking sheets, I flatten slightly. And, per usual, I bake on the low end of the spectrum (about eight minutes).
The second time I made them I followed the directions almost exactly except used half margarine instead of butter. I went with the cranberries this time so I could eat the cookie as it was intended by the creator of the recipe. You know what? I love love loved them.